You come in the door and you're super hungry. You don't have to be a full on chef to whip up something amazing. There's nothing like a great, healthy and easy to make snack or even an easy to fix meal you can put together. Maybe you just want to surprise someone with something special you've done in the kitchen. Here's a few you can try. Don't give up, try again if things don't come out the way you want!
To submit your own creations, simply email us at: [email protected]
To submit your own creations, simply email us at: [email protected]
Fruit and nut bar recipe
INGREDIENTS
1 ½ cups chopped assorted raw or toasted nuts and/or seeds
1/3 cup chopped unsweetened cereal (I used Cheerios)
½ cup chopped dried fruit
1/3 cup light corn syrup or brown rice syrup
dash of salt (optional)
INSTRUCTIONS
Preheat oven to 325 F. Line an 8-inch square baking pan or 7”x 11” glass casserole dish with parchment paper AND spray it with non-stick spray for easy removal of the bars.
Mix together nuts, dried fruit, and cereal in a large bowl. Pour over corn syrup and add a dash of salt. Mix well and spoon into baking pan. Press the mixture down with the back of the spoon.
Bake for 17-20 minutes until lightly browned on the edge of the bars (see photo). Cool on baking rack for 20 minutes and slice into 16 bars.
Store at room temperature for three days, refrigerator for 2 weeks, or freeze for later consumption.
Nuts and seeds: walnuts, cashews, hazelnuts, brazil nuts, almonds, peanuts, pecans, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds, etc.
Cereal: Puffed wheat, Cheerios (chopped), Brown Rice cereal, Rice Chex etc.
Dried fruit: raisins, apricots, dates, cherries, cranberries, figs, mangoes, shredded coconut, apples, prunes, peaches, etc.
Yogurt Fruit Dip
Ingredients:
2 ounces of vanilla Greek nonfat yogurt
1 teaspoon peanut butter or 1 tablespoon PB2
1 apple
Instructions:
Mix yogurt with peanut butter and spread on an apple or use as a dip. Enjoy!
Ingredients:
2 ounces of vanilla Greek nonfat yogurt
1 teaspoon peanut butter or 1 tablespoon PB2
1 apple
Instructions:
Mix yogurt with peanut butter and spread on an apple or use as a dip. Enjoy!
Homemade Instant Hot Chocolate Mix Recipe
Ingredients
1 ½ cups confectioner’s sugar
1 ½ cups unsweetened cocoa powder
1 ½ cups nonfat dry milk powder
1 teaspoon salt
2 teaspoons corn starch
Instructions
In a large bowl, mix sugar, cocoa powder, dry milk powder, salt and cornstarch. Store in a Mason jar or plastic container. When ready to use, shake the container, and add 1 tablespoon of mix for every two ounces of hot water or hot milk. Mix thoroughly in your cup. Four tablespoons of mix will make 8 ounces of cocoa.
Ingredients
1 ½ cups confectioner’s sugar
1 ½ cups unsweetened cocoa powder
1 ½ cups nonfat dry milk powder
1 teaspoon salt
2 teaspoons corn starch
Instructions
In a large bowl, mix sugar, cocoa powder, dry milk powder, salt and cornstarch. Store in a Mason jar or plastic container. When ready to use, shake the container, and add 1 tablespoon of mix for every two ounces of hot water or hot milk. Mix thoroughly in your cup. Four tablespoons of mix will make 8 ounces of cocoa.
Vanilla Meringue Cookie Recipe
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Instructions
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Instructions
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Homemade Apple Pie Filling Recipe
Ingredients
6 large Granny Smith apples, peeled, cored, and sliced into 8 pieces
1 tablespoon fresh lemon juice
¼ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons butter, melted
Instructions
Line a 6-quart slow cooker with a slow cooker liner or spray it with non-stick spray. Put apples in slow cooker and mix with lemon juice. Mix sugar, brown sugar, flour, cinnamon, and nutmeg in a small bowl. Add sugar mixture to apples and toss until all the apples are coated. Drizzle with butter and cook for 2 hours on high or 3 hours on low.
Serve immediately with ice cream or refrigerate and save for later in a tightly sealed container. This is great with whipped cream or on its own.
Ingredients
6 large Granny Smith apples, peeled, cored, and sliced into 8 pieces
1 tablespoon fresh lemon juice
¼ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons butter, melted
Instructions
Line a 6-quart slow cooker with a slow cooker liner or spray it with non-stick spray. Put apples in slow cooker and mix with lemon juice. Mix sugar, brown sugar, flour, cinnamon, and nutmeg in a small bowl. Add sugar mixture to apples and toss until all the apples are coated. Drizzle with butter and cook for 2 hours on high or 3 hours on low.
Serve immediately with ice cream or refrigerate and save for later in a tightly sealed container. This is great with whipped cream or on its own.
Roasted Pumpkin Seeds Recipe
Ingredients
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
Instructions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Ingredients
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
Instructions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Apple Oatmeal Bars Recipe
Ingredients
2 1/2 cups whole oats (old-fashioned)
1/2 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 large apples, peeled, cored, and chopped
1 cup apple cider
1/4 cup dark brown sugar
1 large egg
2 tablespoons vegetable oil
2 teaspoons vanilla extract
Instructions
Heat oven to 350 F. Line a 9x13 casserole dish with parchment paper. Spray the paper with non-stick spray. In a large bowl mix together oats, flour, baking powder, cinnamon, and salt. To the dry ingredients add the apples, cider, sugar, egg, vegetable oil, and vanilla. Mix until well combined. Spread the oat mixture in the casserole. Bake for 30-35 minutes until browned on the edges. Let the bars cool. Using the parchment paper, lift the bars out of the pan and cut them into 16 pieces. Store in an airtight container.
You can do this one so easily.
Chocolate Chip Zucchini Bread Recipe
Makes 2 loaves (8 1/2 x 4 1/2 size pans)
Prep time: 20 min
Cook time: 40 minutes
Ingredients
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 cups all-purpose flour (or 2 cups all-purpose and 1 cup whole wheat flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups grated fresh zucchini (about 3 zucchinis)
3/4 cup semi-sweet chocolate chips
Instructions
Heat the oven to 350 F. Spray 2 -8 1/2x 4 1/2 loaf pans with non-stick spray. Mix sugar, eggs, vanilla extract, and oil in a large bowl until blended. Add flour, baking soda, cinnamon, and salt and mix until a firm ball of dough forms. This dough will be quite dry. Mix in the zucchini and chocolate chips. Fill the loaf pans 2/3 full and bake for 30-40 minutes until a toothpick can be inserted in the center comes out clean.
This bread can be frozen.
Chocolate Chip Zucchini Bread Recipe
Makes 2 loaves (8 1/2 x 4 1/2 size pans)
Prep time: 20 min
Cook time: 40 minutes
Ingredients
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup vegetable oil
3 cups all-purpose flour (or 2 cups all-purpose and 1 cup whole wheat flour)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups grated fresh zucchini (about 3 zucchinis)
3/4 cup semi-sweet chocolate chips
Instructions
Heat the oven to 350 F. Spray 2 -8 1/2x 4 1/2 loaf pans with non-stick spray. Mix sugar, eggs, vanilla extract, and oil in a large bowl until blended. Add flour, baking soda, cinnamon, and salt and mix until a firm ball of dough forms. This dough will be quite dry. Mix in the zucchini and chocolate chips. Fill the loaf pans 2/3 full and bake for 30-40 minutes until a toothpick can be inserted in the center comes out clean.
This bread can be frozen.
Whole Grain Banana Muffins Recipe
Ingredients
2 large bananas, mashed
1/2 cup plain yogurt (non fat or whole milk)
1 egg
1/4 cup brown sugar
1/4 cup canola oil
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Optional toppings: old-fashioned oats, seeds, coconut, pepitas, or chopped nuts
Instructions
Heat oven to 375 degrees. Line a 12-muffin tin with muffin liners. Mix bananas, yogurt, egg, sugar, and canola oil in a large bowl. Add whole wheat flour, baking powder, baking soda, cinnamon, and salt and mix. Spoon the mixture into the 12 muffin cups (they will be about 2/3rds full) and add optional toppings.
Bake for 20-23 minutes until a toothpick inserted into the muffin comes out clean.
Ingredients
2 large bananas, mashed
1/2 cup plain yogurt (non fat or whole milk)
1 egg
1/4 cup brown sugar
1/4 cup canola oil
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Optional toppings: old-fashioned oats, seeds, coconut, pepitas, or chopped nuts
Instructions
Heat oven to 375 degrees. Line a 12-muffin tin with muffin liners. Mix bananas, yogurt, egg, sugar, and canola oil in a large bowl. Add whole wheat flour, baking powder, baking soda, cinnamon, and salt and mix. Spoon the mixture into the 12 muffin cups (they will be about 2/3rds full) and add optional toppings.
Bake for 20-23 minutes until a toothpick inserted into the muffin comes out clean.
Zucchini Burgers Recipe
Healthy and dddeeeeliscious!!!!
Ingredients
1 large zucchini
1/2 teaspoon salt
1 large carrot
1/2 yellow onion
1 large egg
1/4 cup whole wheat flour
1/4 cup crumbled feta
Instructions
Using a box grater or food processor grating attachment, grate the zucchini. Put it in a small bowl with 1/2 teaspoon of salt and leave for five minutes. After the time has ended, squeeze out the excess water using a cloth or paper towel and place zucchini in a large bowl. Grate the carrot and the onion in the food processor and add it to the bowl with the egg, flour, and feta. Mix until combined. Fill your palm with the mixture and create a patty. You should be able to create about 8 patties.
Heat a non-stick pan to medium heat and add non-stick spray. Cook on each side for four minutes and serve immediately.
Healthy and dddeeeeliscious!!!!
Ingredients
1 large zucchini
1/2 teaspoon salt
1 large carrot
1/2 yellow onion
1 large egg
1/4 cup whole wheat flour
1/4 cup crumbled feta
Instructions
Using a box grater or food processor grating attachment, grate the zucchini. Put it in a small bowl with 1/2 teaspoon of salt and leave for five minutes. After the time has ended, squeeze out the excess water using a cloth or paper towel and place zucchini in a large bowl. Grate the carrot and the onion in the food processor and add it to the bowl with the egg, flour, and feta. Mix until combined. Fill your palm with the mixture and create a patty. You should be able to create about 8 patties.
Heat a non-stick pan to medium heat and add non-stick spray. Cook on each side for four minutes and serve immediately.
Easy Healthy Banana Bread Recipe
Ingredients
5 ripe bananas (can be overripe)
2 tablespoons melted butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Heat oven to 350 F and coat a loaf pan with cooking spray. Peel and mash 3 bananas in a large bowl. Cut up the last 2 bananas in chunks. Add melted butter, sugar, egg, and vanilla and mix well.
Add flour, baking powder, baking soda, and salt and mix until incorporated. Fold in the banana chunks. Put dough in loaf pan and bake for one hour until a butter knife inserted in the center of the bread comes out clean.
Cool and enjoy!
Ingredients
5 ripe bananas (can be overripe)
2 tablespoons melted butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Heat oven to 350 F and coat a loaf pan with cooking spray. Peel and mash 3 bananas in a large bowl. Cut up the last 2 bananas in chunks. Add melted butter, sugar, egg, and vanilla and mix well.
Add flour, baking powder, baking soda, and salt and mix until incorporated. Fold in the banana chunks. Put dough in loaf pan and bake for one hour until a butter knife inserted in the center of the bread comes out clean.
Cool and enjoy!
Blender Oatmeal Muffin Recipe
Ingredients
2 cups rolled or instant oats
2 large ripe bananas or 3 small ones
2 eggs
1 cup plain non-fat Greek yogurt (or any plain yogurt)
3 tablespoons honey or agave syrup (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
pinch of salt
1/2 cup chocolate chips, nuts, coconut, cranberries, blueberries, etc. (optional) to mix in
Instructions
Heat oven to 400F. Spray a 12 muffin pan with non-stick spray or add liners and spray them lightly with spray. Add oats, bananas, eggs, yogurt, honey, baking powder, baking soda, vanilla, and salt to blender and run until oatmeal is pulverized (about 2-3 minutes).
Add mix-in and stir in with rubber spatula or long spoon. Pour batter into muffin cups. You can pour up to the edge of the cup. Bake for 15-17 minutes until lightly browned. Serve when cooled.
Ingredients
2 cups rolled or instant oats
2 large ripe bananas or 3 small ones
2 eggs
1 cup plain non-fat Greek yogurt (or any plain yogurt)
3 tablespoons honey or agave syrup (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
pinch of salt
1/2 cup chocolate chips, nuts, coconut, cranberries, blueberries, etc. (optional) to mix in
Instructions
Heat oven to 400F. Spray a 12 muffin pan with non-stick spray or add liners and spray them lightly with spray. Add oats, bananas, eggs, yogurt, honey, baking powder, baking soda, vanilla, and salt to blender and run until oatmeal is pulverized (about 2-3 minutes).
Add mix-in and stir in with rubber spatula or long spoon. Pour batter into muffin cups. You can pour up to the edge of the cup. Bake for 15-17 minutes until lightly browned. Serve when cooled.
Banana Oatmeal Peanut Butter Chocolate Chip Cookies Recipe
Ingredients
3 ripe bananas
1 1/2 cups old fashioned oats
1/3 cup PB2 or other powdered peanut butter
1/4 teaspoon salt
1/3 cup mini semisweet chocolate chips
Instructions
Heat oven to 350 F. Line a baking sheet with parchment paper. Mash bananas in a large bowl and mix in oats, PB2, salt, and chocolate chips. Using a tablespoon scoop batter onto the baking sheet. Flatten with the bottom of a cup a little bit and then bake for 20 minutes until oatmeal has browned. Eat warm or room temperature.
Ingredients
3 ripe bananas
1 1/2 cups old fashioned oats
1/3 cup PB2 or other powdered peanut butter
1/4 teaspoon salt
1/3 cup mini semisweet chocolate chips
Instructions
Heat oven to 350 F. Line a baking sheet with parchment paper. Mash bananas in a large bowl and mix in oats, PB2, salt, and chocolate chips. Using a tablespoon scoop batter onto the baking sheet. Flatten with the bottom of a cup a little bit and then bake for 20 minutes until oatmeal has browned. Eat warm or room temperature.
Strawberry Santa Hat Recipe
Ingredients:
1-pound strawberries, washed and patted dry with paper towels
¼ cup white chocolate or white candy melts
¼ unsweetened coconut
8 mini marshmallows, sliced in half
Directions:
Line a baking sheet with parchment paper. Slice the hull off the strawberry to make a flat base. Heat the white chocolate in the microwave at half power for 20 seconds until melted in a small bowl. Place coconut in a small bowl and dip the flat end of the strawberry, first in the chocolate, then the coconut. Place on the baking sheet. Repeat.
Dip the half of marshmallow in the chocolate and place on the tip of the strawberry. Place in fridge for 10 minutes and enjoy. Can be made 1 day ahead.
Ingredients:
1-pound strawberries, washed and patted dry with paper towels
¼ cup white chocolate or white candy melts
¼ unsweetened coconut
8 mini marshmallows, sliced in half
Directions:
Line a baking sheet with parchment paper. Slice the hull off the strawberry to make a flat base. Heat the white chocolate in the microwave at half power for 20 seconds until melted in a small bowl. Place coconut in a small bowl and dip the flat end of the strawberry, first in the chocolate, then the coconut. Place on the baking sheet. Repeat.
Dip the half of marshmallow in the chocolate and place on the tip of the strawberry. Place in fridge for 10 minutes and enjoy. Can be made 1 day ahead.
Vanilla Meringue Cookie Recipe
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Directions:
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Directions:
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Roasted pumpkin seeds
INGREDIENTS
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
INSTRUCTIONS
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
INGREDIENTS
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
INSTRUCTIONS
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Thin and Crispy Chocolate Cookies
Ingredients
1 1/2 cups (195 g) all-purpose flour
3/4 cup (70 g) natural, unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
8 tablespoons (1 stick, 110 g) unsalted butter, room temperature
3/4 cup (150 g) sugar
1 egg (size large)
1 1/2 teaspoons vanilla
1 teaspoon molasses
Directions:
Mix dry ingredients:
In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.
Mix wet ingredients:
In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)
Make dough, chill dough:
Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of Play-Doh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable.
Then wrap it in plastic wrap, and chill it in the refrigerator for half an hour.
Roll out dough:
When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness.
Cut forms with cookie cutter:
Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled-out dough. Place on a parchment paper or silicone-lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)
Bake:
Bake at 350°F (175° C) in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.)
The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.
Cool on rack:
Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.
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Chocolate Chip Pancakes with Raspberry Sauce
Ingredients
For the raspberry syrup:
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan
Directions:
Make the syrup:
Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine.
Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes:
Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side.
Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
+++++++++++++++++++++++++
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients:
Ingredients
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
2 1/3 cups cake flour
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Cream Cheese Frosting:
1/2 cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Method
Preheat the oven to 350°F:
Line a muffin tin with cupcake papers.
Make the cupcake batter:
Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Divide the cupcake batter:
Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
Bake the cupcakes:
Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Cool the cupcakes:
Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
Make the frosting:
Ingredients
1/2 cup (115g) butter, room temperature
8 ounces (1 package, 224g) Philadelphia cream cheese, room temperature
2 to 3 cups (360g) powdered sugar, sifted
1 teaspoon vanilla extract
Beat the cream cheese and butter together:
Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
Beat in vanilla extract and powdered sugar:
Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.
Spread or pipe the frosting to decorate:
Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.
Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness.
Frost the cupcakes:
Pipe onto cooled cupcakes and enjoy!
Ingredients
1 1/2 cups (195 g) all-purpose flour
3/4 cup (70 g) natural, unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
8 tablespoons (1 stick, 110 g) unsalted butter, room temperature
3/4 cup (150 g) sugar
1 egg (size large)
1 1/2 teaspoons vanilla
1 teaspoon molasses
Directions:
Mix dry ingredients:
In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.
Mix wet ingredients:
In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)
Make dough, chill dough:
Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of Play-Doh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable.
Then wrap it in plastic wrap, and chill it in the refrigerator for half an hour.
Roll out dough:
When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness.
Cut forms with cookie cutter:
Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled-out dough. Place on a parchment paper or silicone-lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)
Bake:
Bake at 350°F (175° C) in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.)
The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.
Cool on rack:
Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.
++++
Chocolate Chip Pancakes with Raspberry Sauce
Ingredients
For the raspberry syrup:
2 cups (about 9 oz) frozen raspberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
1 1/4 teaspoons cornstarch
For the pancakes:
1 1/4 cups (about 5 1/2 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
1 1/4 cups buttermilk
1 large egg
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Butter, for the pan
Directions:
Make the syrup:
Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.
Make the batter:
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine.
Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.
Cook the pancakes:
Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side.
Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
+++++++++++++++++++++++++
Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients:
Ingredients
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
2 1/3 cups cake flour
2 tablespoons Dutch-processed cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 1/2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Cream Cheese Frosting:
1/2 cup (1 stick) butter, room temperature
8 ounces cream cheese, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Method
Preheat the oven to 350°F:
Line a muffin tin with cupcake papers.
Make the cupcake batter:
Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
Divide the cupcake batter:
Scoop into cupcake papers, about 1/2 to 3/4 of the way full.
Bake the cupcakes:
Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
Cool the cupcakes:
Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.
Make the frosting:
Ingredients
1/2 cup (115g) butter, room temperature
8 ounces (1 package, 224g) Philadelphia cream cheese, room temperature
2 to 3 cups (360g) powdered sugar, sifted
1 teaspoon vanilla extract
Beat the cream cheese and butter together:
Using an electric mixer, beat the cream cheese and butter together until completely smooth, about 3 minutes on medium speed. Use a rubber spatula to scrape down the sides of the mixing bowl to ensure that the mixture is mixed evenly.
Beat in vanilla extract and powdered sugar:
Beat in the vanilla extract. With the mixer running on low speed to start, slowly add in 2 cups of the powdered sugar.
Powdered sugar has cornstarch in it that will thicken the frosting as well as making it sweet. Add more powdered sugar 1 tablespoon at a time to the frosting until you get your desired level of sweetness and thickness.
Spread or pipe the frosting to decorate:
Use a blunt knife or spatula to spread the frosting, or spoon the frosting into a piping bag to decorate your cupcake or cake.
Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness.
Frost the cupcakes:
Pipe onto cooled cupcakes and enjoy!
This one is a little more complicated but worth the effort!
Pumpkin Cheesecake
Ingredients:
For the crust:
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
For the filling:
2 15-ounce cans pumpkin purée (see Recipe Note)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 tablespoons bourbon or other whiskey
5 large eggs
4 8-ounce packages cream cheese, room temperature
2 cups brown sugar, packed
Instructions:
Pulse pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous (smooth).
Press into bottom of 9-inch springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
Take the pumpkin purée and place it on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out liquid from the purée.
Note that you will probably go through a lot of paper towels (can use tea towels too).
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
Pumpkin Cheesecake
Ingredients:
For the crust:
1 cup pecans
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup graham cracker crumbs (approximately 4 graham crackers)
2 tablespoons unsalted butter, softened
1 egg yolk
For the filling:
2 15-ounce cans pumpkin purée (see Recipe Note)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 tablespoons vanilla extract
2 tablespoons bourbon or other whiskey
5 large eggs
4 8-ounce packages cream cheese, room temperature
2 cups brown sugar, packed
Instructions:
- Make graham cracker pecan crust:
Pulse pecans, flour, brown sugar, and graham cracker crumbs in a food processor. Add butter and egg yolk. Pulse until mixture is homogenous (smooth).
Press into bottom of 9-inch springform pan and bake for 10 minutes at 375°F. Remove from oven and let cool.
- Press the pumpkin purée:
Take the pumpkin purée and place it on several layers of paper towels. Cover with several layers of paper towels and use your hands to gently squeeze out liquid from the purée.
Note that you will probably go through a lot of paper towels (can use tea towels too).
- Measure the pumpkin puree:
- Two 15-ounce cans of puréed pumpkin should yield a little more than 2 cups of purée with the excess moisture removed. Measure out 2 cups of purée; you want exactly 2 cups.
- Make the pumpkin base:
- Whisk together the flour, cinnamon, ground ginger, grated nutmeg, and allspice in a medium bowl. With a wooden spoon (no need for a mixer for this step), mix in the salt, 2 cups of pressed pumpkin purée, vanilla, and bourbon. Beat in the eggs, one at a time.
- Make the cheesecake filling:
- In a large bowl (it helps to use a mixer for this step), beat the cream cheese and the brown sugar until fully creamed and smooth (no lumps). Gradually add the pumpkin mixture until fully incorporated.
- Bring a kettle of water to a boil.
- Line pan with 3 layers of thick foil:
- Place the springform pan with the crust in the middle of three layers of large sheets of heavy duty aluminum foil (to help prevent water-bath moisture from leaking into the pan). Fold the aluminum foil up the sides of the pan and trim. (You can also use a turkey roasting bag instead of the foil to keep the water out.)
- Pour filling into pan:
- Place the aluminum wrapped pan in a large roasting pan (large enough so that there is room on all sides). Pour the pumpkin cream cheese mixture into the springform pan.
- Add water to the roasting pan:
- Place the roasting pan containing the springform pan in a 325°F oven on the middle rack. Pour boiling water into the pan so that it comes halfway up the side of the springform pan.
- Bake and cool:
- Bake the cheesecake for 1 1/2 hours at 325°F. Turn off the oven heat and prop the oven door open. Let the cheesecake sit in the oven, cooling for another hour.
- Then remove from oven and let come to room temperature. Once it has cooled down, chill for several hours in the refrigerator, preferably overnight.
- When ready to serve, gently remove the cake from the springform pan:
- To do this well, I recommend a tip by Dorie Greenspan in her book Baking: From My Home to Yours. To help ensure that the cake doesn't stick to the springform side as you unlock it, first run a blunt knife around the cake and then warm the sides of the pan with a hair dryer. Then carefully unlock the springform and lift off the sides.
Serve cheesecake with caramel sauce, candied pecans, and whipped cream.
Apple Oatmeal Bars
Ingredients
2 1/2 cups whole oats (old-fashioned)
1/2 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 large apples, peeled, cored, and chopped
1 cup apple cider
1/4 cup dark brown sugar
1 large egg
2 tablespoons vegetable oil
2 teaspoons vanilla extract
Instructions
Heat oven to 350 F. Line a 9x13 casserole dish with parchment paper. Spray the paper with non-stick spray. In a large bowl mix together oats, flour, baking powder, cinnamon, and salt. To the dry ingredients add the apples, cider, sugar, egg, vegetable oil, and vanilla. Mix until well combined. Spread the oat mixture in the casserole. Bake for 30-35 minutes until browned on the edges. Let the bars cool. Using the parchment paper, lift the bars out of the pan and cut them into 16 pieces. Store in an airtight container.
Ingredients
2 1/2 cups whole oats (old-fashioned)
1/2 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 large apples, peeled, cored, and chopped
1 cup apple cider
1/4 cup dark brown sugar
1 large egg
2 tablespoons vegetable oil
2 teaspoons vanilla extract
Instructions
Heat oven to 350 F. Line a 9x13 casserole dish with parchment paper. Spray the paper with non-stick spray. In a large bowl mix together oats, flour, baking powder, cinnamon, and salt. To the dry ingredients add the apples, cider, sugar, egg, vegetable oil, and vanilla. Mix until well combined. Spread the oat mixture in the casserole. Bake for 30-35 minutes until browned on the edges. Let the bars cool. Using the parchment paper, lift the bars out of the pan and cut them into 16 pieces. Store in an airtight container.
Peanut Butter Chocolate Chip Cookies
Ingredients:
1 1/2 cups (190 grams) bread flour
1 cup (150 grams) all-purpose flour
1 teaspoon (7 grams) baking soda
1 cup (240 grams) creamy peanut butter
3/4 cup (170 grams or 1 1/2 sticks) unsalted butter, at room temperature
1 cup (200 grams) lightly packed brown sugar
3/4 cup (150 grams) granulated sugar
1 teaspoon (6 grams) kosher salt
2 large eggs, at room temperature
2 teaspoon vanilla extract
2 cups (326 grams) chocolate chips (dark, semi-sweet, or milk chocolate)
Instructions:
Combine dry ingredients:
In a small mixing bowl, use a spoon or whisk to combine the bread flour, all-purpose flour, and the baking soda. Set the bowl aside.
Blend the butters and sugar in a mixer:
To the bowl of your stand mixer, add the peanut butter, unsalted butter, brown sugar, granulated sugar, and kosher salt. Using the paddle attachment, begin blending the butters and sugars together at low speed (#1 on a KitchenAid mixer).
After 30 seconds of blending on low speed, stop the mixer and scrape down the sides of the bowl and the paddle.
Start blending the mixture together again, this time on medium-low speed (#3 on a KitchenAid mixer) for 1 minute and 30 seconds. The mixture should look like a thick paste at this point.
Add in eggs, one at a time:
Reduce the mixer speed to low and carefully add one egg into the bowl. Beat the egg into the butter-sugar mixture for 30 seconds. Once the egg is fully incorporated, add the other egg to the mixer and blend it in for another 30 seconds.
Scrape the bowl and add vanilla extract:
Stop the mixer and scrape down the sides of the bowl and paddle once again. Add the vanilla extract to the mixture and turn the mixer back onto low (#2 on the KitchenAid mixer). Blend the ingredients for an additional minute.
Stop the mixer, scrape down the bowl and paddle, then add all of the dry mixture to the bowl. Begin blending the dough at low speed (#1 on a KitchenAid mixer). After 30 seconds of mixing, start sprinkling in the chocolate chips.
After all of the chocolate chips have been added, stop the mixer and scrape down the bowl and paddle. Return the dough to the second speed on the Kitchen Aid for another minute.
Refrigerate cookie dough:
Once mixed, cover the bowl with a lid, plastic wrap or foil, and refrigerate the dough for 30 minutes (or up to 3 days). Even if you plan to freeze the dough later, chilling the dough for 30 minutes makes scooping it easier.
Preheat the oven and prepare baking sheets:
Ten minutes before the chilling time is finished, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Portion cookie dough:
After the dough has chilled, use a 2 or 3-ounce portion scoop or a lightly greased 1/4 cup measuring cup to scoop the dough into balls. Place scooped cookie dough at least 1/2 inch apart to allow for slight spreading while they bake. Nine cookie portions should be able to fit on each baking sheet.
Balls of Peanut Butter Cookies with Chocolate Chips on a baking sheet.
Bake the cookies:
You will bake each batch of cookies in the oven separately. Bake the first sheet pan of cookies for 12 minutes, turning the pan halfway through baking (after 6 minutes) to ensure even browning.
After baking, remove the pan of cookies from the oven and allow them to sit on the pan for an additional 3 minutes to carryover bake. The cookies will have browned edges but will still look glossy in the center. They will continue to bake and set up as they cool.
Bake the next sheet pan of cookies as you did the first, turning mid-way through baking.
Transfer the cookies to a cooling rack to cool completely or enjoy them while still warm.
Storage:
Store leftover cookies in an air-tight container at room temperature for 4 days or freeze for up to 2 months.
Enjoy!!!
Ingredients:
1 1/2 cups (190 grams) bread flour
1 cup (150 grams) all-purpose flour
1 teaspoon (7 grams) baking soda
1 cup (240 grams) creamy peanut butter
3/4 cup (170 grams or 1 1/2 sticks) unsalted butter, at room temperature
1 cup (200 grams) lightly packed brown sugar
3/4 cup (150 grams) granulated sugar
1 teaspoon (6 grams) kosher salt
2 large eggs, at room temperature
2 teaspoon vanilla extract
2 cups (326 grams) chocolate chips (dark, semi-sweet, or milk chocolate)
Instructions:
Combine dry ingredients:
In a small mixing bowl, use a spoon or whisk to combine the bread flour, all-purpose flour, and the baking soda. Set the bowl aside.
Blend the butters and sugar in a mixer:
To the bowl of your stand mixer, add the peanut butter, unsalted butter, brown sugar, granulated sugar, and kosher salt. Using the paddle attachment, begin blending the butters and sugars together at low speed (#1 on a KitchenAid mixer).
After 30 seconds of blending on low speed, stop the mixer and scrape down the sides of the bowl and the paddle.
Start blending the mixture together again, this time on medium-low speed (#3 on a KitchenAid mixer) for 1 minute and 30 seconds. The mixture should look like a thick paste at this point.
Add in eggs, one at a time:
Reduce the mixer speed to low and carefully add one egg into the bowl. Beat the egg into the butter-sugar mixture for 30 seconds. Once the egg is fully incorporated, add the other egg to the mixer and blend it in for another 30 seconds.
Scrape the bowl and add vanilla extract:
Stop the mixer and scrape down the sides of the bowl and paddle once again. Add the vanilla extract to the mixture and turn the mixer back onto low (#2 on the KitchenAid mixer). Blend the ingredients for an additional minute.
Stop the mixer, scrape down the bowl and paddle, then add all of the dry mixture to the bowl. Begin blending the dough at low speed (#1 on a KitchenAid mixer). After 30 seconds of mixing, start sprinkling in the chocolate chips.
After all of the chocolate chips have been added, stop the mixer and scrape down the bowl and paddle. Return the dough to the second speed on the Kitchen Aid for another minute.
Refrigerate cookie dough:
Once mixed, cover the bowl with a lid, plastic wrap or foil, and refrigerate the dough for 30 minutes (or up to 3 days). Even if you plan to freeze the dough later, chilling the dough for 30 minutes makes scooping it easier.
Preheat the oven and prepare baking sheets:
Ten minutes before the chilling time is finished, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Portion cookie dough:
After the dough has chilled, use a 2 or 3-ounce portion scoop or a lightly greased 1/4 cup measuring cup to scoop the dough into balls. Place scooped cookie dough at least 1/2 inch apart to allow for slight spreading while they bake. Nine cookie portions should be able to fit on each baking sheet.
Balls of Peanut Butter Cookies with Chocolate Chips on a baking sheet.
Bake the cookies:
You will bake each batch of cookies in the oven separately. Bake the first sheet pan of cookies for 12 minutes, turning the pan halfway through baking (after 6 minutes) to ensure even browning.
After baking, remove the pan of cookies from the oven and allow them to sit on the pan for an additional 3 minutes to carryover bake. The cookies will have browned edges but will still look glossy in the center. They will continue to bake and set up as they cool.
Bake the next sheet pan of cookies as you did the first, turning mid-way through baking.
Transfer the cookies to a cooling rack to cool completely or enjoy them while still warm.
Storage:
Store leftover cookies in an air-tight container at room temperature for 4 days or freeze for up to 2 months.
Enjoy!!!
Strawberry Oatmeal Muffins – mmmmm so good, so easy
Ingredients:
1 cup whole oats (or quick cooking)
1/2 cup brown sugar (packed)
1 cup 0% fat Greek yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup strawberries, chopped
Directions:
Heat oven to 400F and line a muffin pan with muffin liners.
Mix oats, sugar, Greek yogurt, vegetable oil, egg, and vanilla until combined. Add flour, salt, baking powder and baking soda and mix. Fold in strawberries.
Bake for 15-17 minutes until a toothpick comes out clean from the center of the muffin. Allow to cool (they taste better at room temperature). These muffins will freeze well.
Ingredients:
1 cup whole oats (or quick cooking)
1/2 cup brown sugar (packed)
1 cup 0% fat Greek yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup strawberries, chopped
Directions:
Heat oven to 400F and line a muffin pan with muffin liners.
Mix oats, sugar, Greek yogurt, vegetable oil, egg, and vanilla until combined. Add flour, salt, baking powder and baking soda and mix. Fold in strawberries.
Bake for 15-17 minutes until a toothpick comes out clean from the center of the muffin. Allow to cool (they taste better at room temperature). These muffins will freeze well.
Cinnamon Sticky Buns
(contains nuts)
So good and so easy to make!
Ingredients:
Dough:
1/4 cup warm water (105°F to 115°F)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar, divided
3/4 cup milk
4 tablespoons unsalted butter (at room temperature), plus more for greasing
3 large egg yolks
1 tablespoon finely grated orange zest
1 1/4 teaspoon salt
4 cups all-purpose flour, divided, plus more for dusting
Filling:
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
Topping:
3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Directions:
Make the dough:
In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.
Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.
Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
After the dough has risen, punch down. Turn out onto a lightly floured surface and let sit 20 minutes.
Make the filling:
Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
Roll out the dough, sprinkle with cinnamon sugar:
On a floured surface, roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.
Dough rolled out and covered in cinnamon mixture to make a sticky buns recipe.
Roll into a cylinder, make crosswise cuts:
Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices.
Rolled dough for a cinnamon bun recipe cut into slices.
Make the topping:
In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Place dough rounds, flat side down, on top of prepared topping:
Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
Bake:
Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes. Preheat oven to 375°F. Bake buns until golden, 30 to 35 minutes.
Remove from oven and invert:
Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Enjoy!!!!!!!
(contains nuts)
So good and so easy to make!
Ingredients:
Dough:
1/4 cup warm water (105°F to 115°F)
1 (1/4-ounce) package active dry yeast
1/3 cup sugar, divided
3/4 cup milk
4 tablespoons unsalted butter (at room temperature), plus more for greasing
3 large egg yolks
1 tablespoon finely grated orange zest
1 1/4 teaspoon salt
4 cups all-purpose flour, divided, plus more for dusting
Filling:
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 tablespoons unsalted butter
Topping:
3/4 cup firmly packed light brown sugar
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon light corn syrup
1 1/2 cups (6 ounces) coarsely chopped pecans
Directions:
Make the dough:
In the bowl of an electric mixer, combine warm water, yeast and 1 teaspoon sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended.
Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.
Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes.
Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
After the dough has risen, punch down. Turn out onto a lightly floured surface and let sit 20 minutes.
Make the filling:
Combine brown sugar and cinnamon in a small bowl. In a separate bowl, melt butter and keep separate.
Roll out the dough, sprinkle with cinnamon sugar:
On a floured surface, roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with the cinnamon-sugar mixture.
Dough rolled out and covered in cinnamon mixture to make a sticky buns recipe.
Roll into a cylinder, make crosswise cuts:
Starting with the long side, roll dough into a cylinder. Place seam side down and cut crosswise into 15 slices.
Rolled dough for a cinnamon bun recipe cut into slices.
Make the topping:
In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Place dough rounds, flat side down, on top of prepared topping:
Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight.
Bake:
Remove the rolls from the refrigerator and let stand at room temperature while the oven preheats, about 30 to 60 minutes. Preheat oven to 375°F. Bake buns until golden, 30 to 35 minutes.
Remove from oven and invert:
Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Enjoy!!!!!!!
Chocolate Chia Seed Pudding
Ingredients
3 tablespoons cocoa powder
3 tablespoons brown sugar
¼ cup chia seeds
1 cup milk (whatever you like almond, soy, etc. – I used 2% cow’s milk)
Instructions
Blend cocoa powder, sugar, chia seeds, and milk in a blender for 5 minutes until chia seeds are pulverized. Pour into small ramekins and place in refrigerator.
Chill or eat at room temperature.
Ingredients
3 tablespoons cocoa powder
3 tablespoons brown sugar
¼ cup chia seeds
1 cup milk (whatever you like almond, soy, etc. – I used 2% cow’s milk)
Instructions
Blend cocoa powder, sugar, chia seeds, and milk in a blender for 5 minutes until chia seeds are pulverized. Pour into small ramekins and place in refrigerator.
Chill or eat at room temperature.
Chinese orange chicken
(you can really dazzle them with this one!)
Ingredients
For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice, to serve
Instructions:
Make the orange sauce
Whisk together sauce ingredients in a medium bowl. Set aside.
Prep the chicken
Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken
Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately.
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
Simmer the chicken in the sauce
Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
(you can really dazzle them with this one!)
Ingredients
For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice, to serve
Instructions:
Make the orange sauce
Whisk together sauce ingredients in a medium bowl. Set aside.
Prep the chicken
Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken
Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350 ̊F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately.
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
Simmer the chicken in the sauce
Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
Peanut Butter cookies
Ingredients
1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature
1/2 cup (100 g) white granulated sugar
1/2 cup (110 g) packed brown sugar
1/2 cup (130 g) peanut butter
1 large egg
1 1/4 cups (160 g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (if using salted butter, omit the salt)
Instructions:
Make the cookie dough
Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
Chill the dough
Wrap dough in plastic and refrigerate at least 3 hours.
Preheat oven to 375°F (190°C)
Shape the cookies
Shape the dough into 1 1/4-inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
Bake
Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
Note: For chewier cookies, bake at 300°F (150°C) for 15 minutes.
Ingredients
1/2 cup butter (1 stick, 4 ounces, 112 g), unsalted or salted, room temperature
1/2 cup (100 g) white granulated sugar
1/2 cup (110 g) packed brown sugar
1/2 cup (130 g) peanut butter
1 large egg
1 1/4 cups (160 g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (if using salted butter, omit the salt)
Instructions:
Make the cookie dough
Beat the butter until creamy, 2 minutes. Add the brown sugar and white sugar, beat for 2 more minutes. Mix in the peanut butter and the egg.
In a separate bowl, vigorously whisk together the dry ingredients—the flour, baking soda, baking powder and salt. Stir the dry ingredients into the sugar butter mixture.
Chill the dough
Wrap dough in plastic and refrigerate at least 3 hours.
Preheat oven to 375°F (190°C)
Shape the cookies
Shape the dough into 1 1/4-inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork. (It helps to dip the fork in sugar to keep it from sticking to the dough.)
Bake
Bake at 375°F (190°C) until light brown, about 9 to 10 minutes. (Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
Note: For chewier cookies, bake at 300°F (150°C) for 15 minutes.
Roasted Veggie Chili – so good, so easy
Ingredients
1 head cauliflower, cut into small florets
1 poblano chili pepper, seeded and diced
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounces of jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat the broiler to high. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Broil for 7-10 minutes until the vegetables are a touch browned. Remove the rimmed baking sheet from the oven. Set the oven to 475. Add beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through - about 25 minutes.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chili pepper, seeded and diced
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounces of jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat the broiler to high. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Broil for 7-10 minutes until the vegetables are a touch browned. Remove the rimmed baking sheet from the oven. Set the oven to 475. Add beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through - about 25 minutes.
Chocolate banana bread
Ingredients:
3 large ripe bananas (easily mashable)
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips
Instructions:
Prepare pan and preheat oven:
Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.
Purée bananas:
Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana purée.
Mix wet ingredients and sugar:
Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
Mix dry ingredients:
In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
Add the flour mixture to the banana mixture:
Stir until just incorporated, then stir in the chocolate chips.
Bake.
Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour.
Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.
One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that's a good sign that it's done.
Let cool completely.
Remove from oven and let cool for 10 minutes in the pan.
Gently remove the loaf from the pan and place on a rack to cool completely.
Slice with a serrated bread knife to serve.
Ingredients:
3 large ripe bananas (easily mashable)
1/3 cup melted butter
3/4 cup brown sugar (packed, light or dark)
1 teaspoon salt (1/2 a teaspoon if using salted butter)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 cup semi-sweet chocolate chips
Instructions:
Prepare pan and preheat oven:
Butter or spray with cooking spray the inside of a 5x9-inch loaf pan. Preheat oven to 350°F (175°C) with a rack in the middle.
Purée bananas:
Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth. You should have 1 1/2 to 1 3/4 cups of banana purée.
Mix wet ingredients and sugar:
Place the banana purée into a large mixing bowl. Stir the melted butter. Stir in the brown sugar and salt. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
Mix dry ingredients:
In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
Add the flour mixture to the banana mixture:
Stir until just incorporated, then stir in the chocolate chips.
Bake.
Pour batter into a buttered loaf pan. Place in a 350°F (175°C) oven and bake for 1 hour.
Note that because of the chocolate chips that melt in the bread as it cooks, it's hard to check for doneness using a tester that you insert.
One way to test is to gently push the center top of the chocolate banana bread down with your finger. If it feels relatively firm and bounces back when you release your finger, that's a good sign that it's done.
Let cool completely.
Remove from oven and let cool for 10 minutes in the pan.
Gently remove the loaf from the pan and place on a rack to cool completely.
Slice with a serrated bread knife to serve.
Strawberry Cheesecake Smoothie
Ingredients
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Instructions
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
Ingredients
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Instructions
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
The best homemade pizza ever …. From scratch!!
You don’t have to order out. You can dazzle them with this great creation!
Pizza dough is a yeasted dough that needs active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.
You can use all-purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.
Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So, I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.
Ingredients
Pizza Dough: Makes enough dough for two 10–12-inch pizzas
1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 3/4 cups (490 g) bread flour
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Extra virgin olive oil
Cornmeal (to help slide the pizza onto the pizza stone)
Tomato sauce (smooth, or puréed)
Firm mozzarella cheese, grated
Fresh soft mozzarella cheese, separated into small clumps
Fontina cheese, grated
Parmesan cheese, grated
Feta cheese, crumbled
Mushrooms, very thinly sliced if raw, otherwise first sautéed
Bell peppers, stems and seeds removed, very thinly sliced
Italian pepperoncini, thinly sliced
Italian sausage, cooked ahead and crumbled
Sliced black olives
Chopped fresh basil
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced raw or caramelized
Ham, thinly sliced
Instructions:
Making the Pizza Dough
1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)
2 Make and knead the pizza dough: Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.
Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
If you don't have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.
3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.
Cover the dough with plastic wrap.
put pizza dough in a bowl and cover with plastic wrap let pizza dough rise until it doubles in size for the best homemade pizza
For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.
For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).
The longer the rise (to a point) the better the flavor the crust will have.
Make ahead freezing instructions
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.
Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.
Preparing the Pizzas
1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.
2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
divide pizza dough in half form two round balls of pizza dough
Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.
About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.
Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.
Treat the dough gently!
You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.
If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.
Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.
Repeat with the second ball of dough.
6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)
Transfer one prepared flattened dough to the pizza peel.
If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.
8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.
Slide the pizza off of the peel and onto the baking stone in the oven.
9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Have fun 😊
You don’t have to order out. You can dazzle them with this great creation!
Pizza dough is a yeasted dough that needs active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.
You can use all-purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.
Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So, I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.
Ingredients
Pizza Dough: Makes enough dough for two 10–12-inch pizzas
1 1/2 cups (355 ml) warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast
3 3/4 cups (490 g) bread flour
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven)
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Extra virgin olive oil
Cornmeal (to help slide the pizza onto the pizza stone)
Tomato sauce (smooth, or puréed)
Firm mozzarella cheese, grated
Fresh soft mozzarella cheese, separated into small clumps
Fontina cheese, grated
Parmesan cheese, grated
Feta cheese, crumbled
Mushrooms, very thinly sliced if raw, otherwise first sautéed
Bell peppers, stems and seeds removed, very thinly sliced
Italian pepperoncini, thinly sliced
Italian sausage, cooked ahead and crumbled
Sliced black olives
Chopped fresh basil
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced raw or caramelized
Ham, thinly sliced
Instructions:
Making the Pizza Dough
1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.
After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.
(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)
2 Make and knead the pizza dough: Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.
Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.
If you don't have a mixer, you can mix the ingredients together and knead them by hand.
The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.
3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.
At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.
Cover the dough with plastic wrap.
put pizza dough in a bowl and cover with plastic wrap let pizza dough rise until it doubles in size for the best homemade pizza
For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.
For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).
The longer the rise (to a point) the better the flavor the crust will have.
Make ahead freezing instructions
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.
Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.
Preparing the Pizzas
1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.
2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.
divide pizza dough in half form two round balls of pizza dough
Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).
3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.
About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.
Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.
Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.
Treat the dough gently!
You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.
If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.
Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.
5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.
Repeat with the second ball of dough.
6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)
Transfer one prepared flattened dough to the pizza peel.
If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.
8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.
Slide the pizza off of the peel and onto the baking stone in the oven.
9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Have fun 😊
Air Fryer Beef Jerky
Ingredients
1 pound beef round cut into 1/4-inch strips
1/4 cup brown sugar
1/4 cup soy sauce
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper
Instructions
Combine sugar, soy sauce, garlic and red pepper in a gallon Ziploc bag or shallow casserole. Add beef and shake bag to coat ensuring all the pieces are coated in marinade. Marinate in refrigerator for 2 hours.
Take strips out and place in the air fryer basket in one layer. Depending on the size of your air fryer you may need to do this in two batches.
Set temperature to 180 F and time to 60 minutes. When done, add another 30 minutes for a total of 1.5 hours.
Enjoy when cooled. Can be stored for eternity at room temperature.
Ingredients
1 pound beef round cut into 1/4-inch strips
1/4 cup brown sugar
1/4 cup soy sauce
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper
Instructions
Combine sugar, soy sauce, garlic and red pepper in a gallon Ziploc bag or shallow casserole. Add beef and shake bag to coat ensuring all the pieces are coated in marinade. Marinate in refrigerator for 2 hours.
Take strips out and place in the air fryer basket in one layer. Depending on the size of your air fryer you may need to do this in two batches.
Set temperature to 180 F and time to 60 minutes. When done, add another 30 minutes for a total of 1.5 hours.
Enjoy when cooled. Can be stored for eternity at room temperature.
Healthy Baked Chicken
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/3 cup chicken broth
1/2 lemon, juiced
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper
4 chicken breasts, boneless & skinless (about 2 pounds)
1 lemon, cut into 8 wedges
Instructions
Heat the oven to 400 F. Heat the olive oil in a medium saucepan over medium heat and saute the garlic for one minute. Turn off the heat and add the chicken broth, lemon juice, oregano, thyme and 1/2 teaspoon Kosher salt (or 1/2 teaspoon table salt). Pour into a 9x13 inch casserole dish and add chicken breasts. Rotate the chicken breasts to immerse them in the sauce. Insert the lemon wedges among the chicken and sprinkle the chicken with salt and pepper. Bake for 30-35 minutes until the chicken is slightly brown. Serve hot with the pan juices.
Ingredients
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/3 cup chicken broth
1/2 lemon, juiced
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
salt and pepper
4 chicken breasts, boneless & skinless (about 2 pounds)
1 lemon, cut into 8 wedges
Instructions
Heat the oven to 400 F. Heat the olive oil in a medium saucepan over medium heat and saute the garlic for one minute. Turn off the heat and add the chicken broth, lemon juice, oregano, thyme and 1/2 teaspoon Kosher salt (or 1/2 teaspoon table salt). Pour into a 9x13 inch casserole dish and add chicken breasts. Rotate the chicken breasts to immerse them in the sauce. Insert the lemon wedges among the chicken and sprinkle the chicken with salt and pepper. Bake for 30-35 minutes until the chicken is slightly brown. Serve hot with the pan juices.
Fluffy Buttermilk Pancakes
Ingredients
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups buttermilk
1 large egg
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
Instructions:
1 Sift together the dry ingredients: In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
2 Whisk together the wet ingredients: In a small bowl, whisk egg until the yolk and the white are combined. Add buttermilk, melted butter, and extract. Whisk until combined.
3 Make the pancake batter: Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed. Continue mixing just until combined. Don’t over mix, or your pancakes will be rubbery not light and fluffy.
4 Heat the skillet: Set a large, flat-bottomed non-stick or well-seasoned cast iron skillet over medium heat. Add butter. Once the butter has melted and sizzles on the pan, scoop a rounded 1/4 cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.
Cook until you see bubbles forming in the center of the pancake and the edges look slightly drier than the middle, about 3 minutes. Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.
5 Serve: Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.
To freeze and reheat: Let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.
To reheat, spread a few frozen pancakes on a plate in a single layer (it's ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups buttermilk
1 large egg
3 tablespoons melted unsalted butter
2 teaspoons vanilla extract
Instructions:
1 Sift together the dry ingredients: In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.
2 Whisk together the wet ingredients: In a small bowl, whisk egg until the yolk and the white are combined. Add buttermilk, melted butter, and extract. Whisk until combined.
3 Make the pancake batter: Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed. Continue mixing just until combined. Don’t over mix, or your pancakes will be rubbery not light and fluffy.
4 Heat the skillet: Set a large, flat-bottomed non-stick or well-seasoned cast iron skillet over medium heat. Add butter. Once the butter has melted and sizzles on the pan, scoop a rounded 1/4 cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.
Cook until you see bubbles forming in the center of the pancake and the edges look slightly drier than the middle, about 3 minutes. Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.
5 Serve: Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.
To freeze and reheat: Let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.
To reheat, spread a few frozen pancakes on a plate in a single layer (it's ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.
Vanilla Meringue Cookies
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Instructions
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Ingredients
3 large egg whites, room temperature
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
dash salt
2/3 cup sugar
Instructions
Heat oven to 250 F. Line baking sheets with parchment paper. Put egg whites in a bowl and add vanilla, cream of tartar, and a dash of salt. Beat on medium speed until foamy.
Add sugar, 1 tablespoon at a time, as you beat on high. Beat until stiff, shiny peaks form (about 7 minutes).
Using a star tip and a piping bag, pipe 1 inch diameter cookies in small circles on the baking sheets. Bake 45 minutes until firm to the touch. Turn off oven and leave the door closed. Leave meringues in the oven for 1 hour.
Cool completely and store in an airtight container. They will remain fresh as long as they are not exposed to a humid environment for three weeks.
Chocolate Reindeer Cookies
Ingredients
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, cubed
1-1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 large eggs
1/2 teaspoon almond extract
1 can (16 ounces) chocolate frosting
DECORATIONS:
Candy eyes
Reese's mini white peanut butter cups
Miniature pretzels
Peanut butter M&M's
Directions
Whisk together flour, baking soda and salt. Place butter, brown sugar and water in a large saucepan; cook and stir over low heat until butter is melted. Remove from heat; stir in chocolate chips until smooth. Stir in eggs and extract. Stir in flour mixture. Let stand until firm enough to shape, about 15 minutes.
To freeze dough, shape level tablespoonfuls of dough into balls; flatten each to 1/4-in. thickness. Place in a covered container, separating layers with waxed paper; freeze until firm. (May be frozen up to 3 months.)
To bake, preheat oven to 350°. Place frozen dough portions 2 in. apart on greased baking sheets. Bake until set, 12-14 minutes. Remove from pans to wire racks; cool completely.
Spread cookies with frosting, reserving a small amount for mouths. Decorate faces with candy eyes; add peanut butter cups for snouts, pretzels for antlers and M&M's for noses. Pipe mouths with reserved frosting.
Chocolate, Peanut & Pretzel Toffee Crisps
Ingredients
40 Saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M's minis
Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers.
Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
Ingredients
40 Saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M's minis
Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange Saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in vanilla. Spread evenly over crackers.
Bake until bubbly, 8-10 minutes. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M's minis; shake pan to settle toppings into chocolate. Cool.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.
Banana Pancake Snowmen
Ingredients
1 cup complete buttermilk pancake mix
3/4 cup water
1/3 cup mashed ripe banana
1 teaspoon confectioners' sugar
Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices
Directions
In a small bowl, stir the pancake mix, water and banana just until moistened.
Pour a scant 1/2 cup batter onto a greased hot griddle, making three circles to form a snowman. Turn when bubbles form on top. Cook until the second side is golden brown. Transfer to a serving plate. Repeat with remaining batter.
Sprinkle with confectioners' sugar. Decorate snowmen with pretzels, chocolate chips, cranberries and/or banana if desired.
Ingredients
1 cup complete buttermilk pancake mix
3/4 cup water
1/3 cup mashed ripe banana
1 teaspoon confectioners' sugar
Pretzel sticks, chocolate chips, dried cranberries and/or halved banana slices
Directions
In a small bowl, stir the pancake mix, water and banana just until moistened.
Pour a scant 1/2 cup batter onto a greased hot griddle, making three circles to form a snowman. Turn when bubbles form on top. Cook until the second side is golden brown. Transfer to a serving plate. Repeat with remaining batter.
Sprinkle with confectioners' sugar. Decorate snowmen with pretzels, chocolate chips, cranberries and/or banana if desired.
Chicken and Dumplings
Ingredients
For the chicken and vegetables:
3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or extra virgin olive oil, or a combination of both
Salt
1 quart chicken stock, homemade or store-bought
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 tablespoon heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Directions:
1 Heat the chicken stock to a gentle simmer in a medium pot.
2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
Poach the chicken in the stock until cooked through, about 20 minutes or so.
Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.
5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.
6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)
8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.
Ingredients
For the chicken and vegetables:
3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
2 teaspoons butter or extra virgin olive oil, or a combination of both
Salt
1 quart chicken stock, homemade or store-bought
2 to 3 celery stalks, trimmed and cut into 1/2-inch pieces (about 2 cups)
3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
1 large onion, roughly chopped (about 2 cups)
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/4 cup dry sherry or vermouth (optional)
1 tablespoon heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper
Directions:
1 Heat the chicken stock to a gentle simmer in a medium pot.
2 Brown the chicken: In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3 Poach the chicken in the stock: Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.
Poach the chicken in the stock until cooked through, about 20 minutes or so.
Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
4 Cook the vegetables until softened: Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.
5 Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.
6 Add sherry, slowly add stock: Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
7 Make the dumpling batter: Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)
8 Add dumplings to the stew: Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
9 Finish the stew: Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.
Roasted pumpkin seeds
Ths is a recipe that goes to the sweet side of the taste spectrum. Add some cayenne and you will have a spicy and salty snack.
You could try pumpkin spice, pepper, curry powder..… Whatever your favorite spice flavors - just toss them on the seeds. I suggest trying 1/2 teaspoon for one cup of pumpkin seeds to start because you might overwhelm them with spices.
Ingredients
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
Instructions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Ths is a recipe that goes to the sweet side of the taste spectrum. Add some cayenne and you will have a spicy and salty snack.
You could try pumpkin spice, pepper, curry powder..… Whatever your favorite spice flavors - just toss them on the seeds. I suggest trying 1/2 teaspoon for one cup of pumpkin seeds to start because you might overwhelm them with spices.
Ingredients
1 cup pumpkin seeds
1 teaspoon canola oil
1/2 teaspoon sugar
1/2 teaspoon cinnamon
salt to taste
Instructions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment. Remove large strings from pumpkin seeds and spread on baking sheet. Toss the seeds with oil, sugar and cinnamon. Roast for 20 minutes (or until golden brown). Toss seeds after about 10 minutes to cook evenly (or you can skip it). After the seeds cooled, store them in a tightly sealed container. The seeds should remain fresh for a week.
Frozen Banana Bites
Ingredients
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Instructions
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Ingredients
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Instructions
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Fresh Strawberry Pie
Ingredients
1 9-inch pie crust, homemade or store-bought
3 pounds (about 4 pints) strawberries, hulled
3/4 cup sugar
2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
2 tablespoons cornstarch
2 tablespoons lemon juice
1 to 2 tablespoons water
Special equipment:
9-inch pie plate
Pie weights
How to:
1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour.
Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.)
Cool the pie crust completely before assembling the pie.
2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie.
Cut the remaining strawberries into thin slices.
Set aside whole strawberries to top the fresh strawberry pie
3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat.
Stir the glaze constantly until the mixture comes to a rolling boil. Once at a full rolling boil, boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the glaze is thickening to more of a jelly-like consistency remove it from heat immediately.
Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie.
The glaze for Fresh Strawberry Pie in a pot
4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that all the slices lay flat, like shingles. Arrange the reserved, halved strawberries on top.
Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.
Fresh Strawberry Pie filled with sliced strawberries and topped with whole strawberries, with a serving spatula nearby
5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made. Texture of the pie as you slice it will be loose, with some berries tumbling out as you serve.
Ingredients
1 9-inch pie crust, homemade or store-bought
3 pounds (about 4 pints) strawberries, hulled
3/4 cup sugar
2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell)
2 tablespoons cornstarch
2 tablespoons lemon juice
1 to 2 tablespoons water
Special equipment:
9-inch pie plate
Pie weights
How to:
1 Blind bake the crust: Roll out the crust and ease it into a 9-inch pie plate. Trim and crimp the edges, then refrigerate for at least a half hour.
Line the pie crust with parchment paper or foil, then fill with pie weights or dry beans. Bake for 20 minutes at 350F. Remove the pie weights and continue baking for 10 to 15 minutes until the crust is lightly golden. (For full blind-baking instructions, see this post. If using a store-bought pie crust, follow the directions on the package for blind baking.)
Cool the pie crust completely before assembling the pie.
2 Prepare the strawberries: Cut in half 15 of the largest strawberries (about 1 pound) and set aside for the top of the pie.
Cut the remaining strawberries into thin slices.
Set aside whole strawberries to top the fresh strawberry pie
3 Make the glaze: In a blender, puree 2 cups of the sliced berries with the sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan and set over medium high heat.
Stir the glaze constantly until the mixture comes to a rolling boil. Once at a full rolling boil, boil for 1 minute. The glaze should be easy to stir and slightly thickened. If it seems like the glaze is thickening to more of a jelly-like consistency remove it from heat immediately.
Transfer the glaze to a large bowl using a spatula and allow to cool for 20 minutes. Scoop out and set aside 1/4 cup of the glaze; you'll use this for the top of the pie.
The glaze for Fresh Strawberry Pie in a pot
4 Fill the pie: Stir the remaining sliced strawberries into the bowl of glaze until evenly coated. Spoon the filling into the pie. Level it so that all the slices lay flat, like shingles. Arrange the reserved, halved strawberries on top.
Thin the reserved glaze with 1 to 2 tablespoons of water, and brush it over the pie.
Fresh Strawberry Pie filled with sliced strawberries and topped with whole strawberries, with a serving spatula nearby
5 Refrigerate for 1 hour, or until the glaze is set. The pie is best served on the day it is made. Texture of the pie as you slice it will be loose, with some berries tumbling out as you serve.
Perfect Lemonade
Ingredients:
1 cup white, granulated sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
2 to 3 cups cold water (to dilute)
How to:
1 Make "simple syrup": Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.
2 Juice the lemons: While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.
3 Combine lemon juice, simple syrup, water: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade).
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
4 Chill: Refrigerate 30 to 40 minutes.
Serve with ice, sliced lemons.
Ingredients:
1 cup white, granulated sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
2 to 3 cups cold water (to dilute)
How to:
1 Make "simple syrup": Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.
2 Juice the lemons: While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.
3 Combine lemon juice, simple syrup, water: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade).
If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
4 Chill: Refrigerate 30 to 40 minutes.
Serve with ice, sliced lemons.
Fresh Cherry Compote
A great summer treat!
Ok, so you’re wondering, what in the world is a Compote?
Well, a compote is a mixture of chunky fresh or dried fruits that are cooked down in their own juices (or other juice), typically with a little sugar.
For this compote, cherries are so naturally sweet that you actually need very little sugar (and if you’re looking for a low-glycemic sweetener, coconut sugar would work well in this recipe).
Who knew that so few ingredients could create such a luscious treat? The balsamic vinegar adds rich layers of sweetness and the orange juice and zest balance the flavor and compliment the sweet cherries perfectly.
Ingredients
1 pound whole unpitted Northwest cherries
2 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1/4 cup orange juice
Pinch of kosher salt
1 teaspoon balsamic vinegar
Instructions
1 Pit the cherries: Use a cherry pitter to remove the cherry pits and cut them in half, leaving a few whole cherries if you like. Once pitted, you should have about 2 1/2 cups cherries.
If you don’t have a cherry pitter, gently press on the cherries with the heel of your hand to flatten them. The pressure loosens the pit from the fruit and the cherries are easy to break in half with your fingertips so you can remove the pits.
2 Cook the cherries: In a medium non-reactive saucepan, combine the pitted cherries, sugar, orange zest, orange juice, and salt. Bring to a boil over medium-high heat.
Adjust the heat to a simmer and cook, stirring often, for about 4 minutes, or until the cherries release their juices and the sugar dissolves.
3 Cool the compote: Remove the pan from the heat and stir in the vinegar. Pour into a clean glass jar, let cool to room temperature, cover with the jar's lid and refrigerate.
The compote will keep, refrigerated for up to 1 week. It can be frozen for up to 12 months.
A great summer treat!
Ok, so you’re wondering, what in the world is a Compote?
Well, a compote is a mixture of chunky fresh or dried fruits that are cooked down in their own juices (or other juice), typically with a little sugar.
For this compote, cherries are so naturally sweet that you actually need very little sugar (and if you’re looking for a low-glycemic sweetener, coconut sugar would work well in this recipe).
Who knew that so few ingredients could create such a luscious treat? The balsamic vinegar adds rich layers of sweetness and the orange juice and zest balance the flavor and compliment the sweet cherries perfectly.
Ingredients
1 pound whole unpitted Northwest cherries
2 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1/4 cup orange juice
Pinch of kosher salt
1 teaspoon balsamic vinegar
Instructions
1 Pit the cherries: Use a cherry pitter to remove the cherry pits and cut them in half, leaving a few whole cherries if you like. Once pitted, you should have about 2 1/2 cups cherries.
If you don’t have a cherry pitter, gently press on the cherries with the heel of your hand to flatten them. The pressure loosens the pit from the fruit and the cherries are easy to break in half with your fingertips so you can remove the pits.
2 Cook the cherries: In a medium non-reactive saucepan, combine the pitted cherries, sugar, orange zest, orange juice, and salt. Bring to a boil over medium-high heat.
Adjust the heat to a simmer and cook, stirring often, for about 4 minutes, or until the cherries release their juices and the sugar dissolves.
3 Cool the compote: Remove the pan from the heat and stir in the vinegar. Pour into a clean glass jar, let cool to room temperature, cover with the jar's lid and refrigerate.
The compote will keep, refrigerated for up to 1 week. It can be frozen for up to 12 months.
Grilled watermelon
Ingredients
1 pound watermelon
kosher salt
Instructions
Heat and clean an outdoor gas grill to high or prepare a charcoal grill to be very hot (and clean). Cut the ends of the watermelon and stand it up. Slice it in half and then cut ½ inch slices that are triangles keeping the rind on. Large “steaks” of watermelon will fall apart so it is important to leave the rind and make smallish triangles.
Put watermelon slice on the hot grill and dust with salt. Heat for 2-3 minutes until there are grill marks and flip with a spatula. Cook for another 2-3 minutes. Serve immediately.
Ingredients
1 pound watermelon
kosher salt
Instructions
Heat and clean an outdoor gas grill to high or prepare a charcoal grill to be very hot (and clean). Cut the ends of the watermelon and stand it up. Slice it in half and then cut ½ inch slices that are triangles keeping the rind on. Large “steaks” of watermelon will fall apart so it is important to leave the rind and make smallish triangles.
Put watermelon slice on the hot grill and dust with salt. Heat for 2-3 minutes until there are grill marks and flip with a spatula. Cook for another 2-3 minutes. Serve immediately.
Strawberry season is just around the corner! Here’s a few things you really need to try:
Strawberry Shortcake
Ingredients
1/2 15-ounce Angel Food Cake (store made)
1 pound strawberries
whipped cream, optional
Instructions
Slice 8 slices of cake and place on plates. Wash, hull, and chop strawberries into small pieces. Mash 1/2 of them in a bowl with a potato masher. Mix in the strawberry pieces and divide into 8 servings onto the cake.
Add whipped cream and enjoy!
Ingredients
1/2 15-ounce Angel Food Cake (store made)
1 pound strawberries
whipped cream, optional
Instructions
Slice 8 slices of cake and place on plates. Wash, hull, and chop strawberries into small pieces. Mash 1/2 of them in a bowl with a potato masher. Mix in the strawberry pieces and divide into 8 servings onto the cake.
Add whipped cream and enjoy!
Strawberry Yogurt Cookies
Ingredients
1 cup white whole wheat flour (such as King Arthur’s brand)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup sugar
2/3 cup Greek yogurt, non-fat (or whatever you have on hand)
1 egg white, lightly beaten
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced into small pieces
Instructions
Heat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. Add yogurt, egg, and vanilla and mix until combined. Fold in strawberries and drop dollops of batter, about 2 tablespoons in size, onto parchment paper about 1 inch apart.
Bake for 12-15 minutes until the edges of the cookies start to turn brown.
Ingredients
1 cup white whole wheat flour (such as King Arthur’s brand)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1/2 cup sugar
2/3 cup Greek yogurt, non-fat (or whatever you have on hand)
1 egg white, lightly beaten
1 teaspoon vanilla extract
1 cup fresh strawberries, hulled and sliced into small pieces
Instructions
Heat oven to 375 F. Line a baking sheet with parchment paper. In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. Add yogurt, egg, and vanilla and mix until combined. Fold in strawberries and drop dollops of batter, about 2 tablespoons in size, onto parchment paper about 1 inch apart.
Bake for 12-15 minutes until the edges of the cookies start to turn brown.
Strawberry Chocolate Bombshells
Ingredients
10 fresh strawberries, hulled
16 chocolate chips
coarse salt (optional)
Instructions
Slice tip of strawberries and place on plate. Melt chocolate and spoon into top of strawberry (where the leaves have been removed). Sprinkle on a wee bit of coarse salt and refrigerate until hardened. Enjoy!
Ingredients
10 fresh strawberries, hulled
16 chocolate chips
coarse salt (optional)
Instructions
Slice tip of strawberries and place on plate. Melt chocolate and spoon into top of strawberry (where the leaves have been removed). Sprinkle on a wee bit of coarse salt and refrigerate until hardened. Enjoy!
Strawberry Shortcake Cupcakes
Ingredients
1 cup all purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
12 medium strawberries
2 tablespoons unsalted butter, melted
½ cup sugar
1 egg
2/3 cup milk
2 tablespoons plain yogurt
1 teaspoon vanilla extract
whipped cream for frosting
Instructions
Heat oven to 350 F. Line a mini cupcake pan with cupcake liners. Mix flour, baking soda, baking powder, and salt in a small bowl. Slice off tips of strawberries and put them tip up in liners (use about half the strawberry or so).
Mix butter, sugar, egg, milk, and yogurt with a mixer or by hand until smooth. Add flour mixture in four portions and mix until fully incorporated. Pour mixture over strawberries until liner is almost full.
Bake for 11-14 minutes until a toothpick comes out clean from the batter section of the cupcake. Cool and serve with a dollop of whipped cream on top.
Ingredients
1 cup all purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
12 medium strawberries
2 tablespoons unsalted butter, melted
½ cup sugar
1 egg
2/3 cup milk
2 tablespoons plain yogurt
1 teaspoon vanilla extract
whipped cream for frosting
Instructions
Heat oven to 350 F. Line a mini cupcake pan with cupcake liners. Mix flour, baking soda, baking powder, and salt in a small bowl. Slice off tips of strawberries and put them tip up in liners (use about half the strawberry or so).
Mix butter, sugar, egg, milk, and yogurt with a mixer or by hand until smooth. Add flour mixture in four portions and mix until fully incorporated. Pour mixture over strawberries until liner is almost full.
Bake for 11-14 minutes until a toothpick comes out clean from the batter section of the cupcake. Cool and serve with a dollop of whipped cream on top.
Easy Oven Baked Chicken Breast Recipe
Ingredients
1 onion
2 cloves garlic
2 ribs celery
1 carrot, peeled
2 teaspoons olive oil
2 boneless, skinless chicken breasts
Instructions
Heat oven to 350 F. Mince onion, garlic, celery, and garlic. Heat oil in cast iron skillet or a small frypan to medium high. Saute the vegetables for about five minutes until softened.
Add salt and pepper to the vegetables and then top with chicken breasts. Dust breasts with salt and pepper and cover. Cover and bake for 30-40 minutes until breasts are 165 F.
Serve topped with vegetables and pan juices.
Ingredients
1 onion
2 cloves garlic
2 ribs celery
1 carrot, peeled
2 teaspoons olive oil
2 boneless, skinless chicken breasts
Instructions
Heat oven to 350 F. Mince onion, garlic, celery, and garlic. Heat oil in cast iron skillet or a small frypan to medium high. Saute the vegetables for about five minutes until softened.
Add salt and pepper to the vegetables and then top with chicken breasts. Dust breasts with salt and pepper and cover. Cover and bake for 30-40 minutes until breasts are 165 F.
Serve topped with vegetables and pan juices.
Chocolate Chip Cookies Recipe
There’s nothing like curling up with some oh so yummy chocolate chip cookies. Here’s my easy recipe for them
Ingredients
2 1/2 (350g) cups all-purpose four
2 tablespoons nonfat milk powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (150g) granulated sugar
3/4 cup (161g) dark brown sugar
1 cup (2 sticks, or 8 ounces) unsalted butter, very soft
2 large eggs
1 teaspoon vanilla extract
12 ounce bag (about 2 cups) semisweet chocolate chips
Special equipment:
Baking sheets
Silicon baking mat
Medium cookie scoop
Wire cooling rack
Here’s how to:
1.
Mix the dry ingredients: In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.
2.
Mix the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.
3.
Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.
4.
Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.
5.
Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.
6.
Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
7.
Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
(I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven).
8.
Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.
9.
Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch.
The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.
10.
Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.
11.
Continue baking cookies in batches until all your cookie dough has been used.
12. (The best part!)
Share and enjoy! These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).
😊
There’s nothing like curling up with some oh so yummy chocolate chip cookies. Here’s my easy recipe for them
Ingredients
2 1/2 (350g) cups all-purpose four
2 tablespoons nonfat milk powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (150g) granulated sugar
3/4 cup (161g) dark brown sugar
1 cup (2 sticks, or 8 ounces) unsalted butter, very soft
2 large eggs
1 teaspoon vanilla extract
12 ounce bag (about 2 cups) semisweet chocolate chips
Special equipment:
Baking sheets
Silicon baking mat
Medium cookie scoop
Wire cooling rack
Here’s how to:
1.
Mix the dry ingredients: In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.
2.
Mix the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.
3.
Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.
4.
Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.
5.
Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.
6.
Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)
7.
Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
(I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven).
8.
Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.
9.
Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch.
The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.
10.
Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.
11.
Continue baking cookies in batches until all your cookie dough has been used.
12. (The best part!)
Share and enjoy! These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).
😊
Egg Salad with Greek Yogurt and Dill Sandwich
Ok, so this sounds a bit exotic, but it’s still super yummy and easy to pull off.
What you need:
8 large eggs
2/3 cup plain Greek Yogurt (2%)
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried dill
salt and pepper to taste
Then just:
Put the eggs in large sauce and cover with cold water until they are immersed. Bring to a boil and cook for one minute. Cover and remove from heat. Leave for 10 minutes and then drain. When eggs are cool, peel them.
In a large bowl place peeled eggs, Greek yogurt, mayonnaise, mustard, and dill. Using a potato masher, roughly mash and mix eggs until you have your desired consistency. Add salt and pepper to taste.
Serve over lettuce, on bread, in a pita, on crackers or alone. Store in refrigerator for five days.
Ok, so this sounds a bit exotic, but it’s still super yummy and easy to pull off.
What you need:
8 large eggs
2/3 cup plain Greek Yogurt (2%)
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried dill
salt and pepper to taste
Then just:
Put the eggs in large sauce and cover with cold water until they are immersed. Bring to a boil and cook for one minute. Cover and remove from heat. Leave for 10 minutes and then drain. When eggs are cool, peel them.
In a large bowl place peeled eggs, Greek yogurt, mayonnaise, mustard, and dill. Using a potato masher, roughly mash and mix eggs until you have your desired consistency. Add salt and pepper to taste.
Serve over lettuce, on bread, in a pita, on crackers or alone. Store in refrigerator for five days.
Chicken Fried Rice
So good and so easy!
Now, I make fried rice at home often, and this version with chicken is one of my favorites. I add onions, carrots and peas to my rice, but you can throw in whatever vegetables you have. Diced bell peppers, zucchini or sliced cabbage work well, too.
I also add a bit of Chinese five-spice powder to flavor the rice, a habit I picked up from my mom who always used it in her cooking. This is a blend of star anise, peppercorns, cloves, fennel seed, and cinnamon, and it gives the dish a warm spiciness. Feel free to leave it out if you like.
Here's how to do it:
Prep the ingredients:
Making fried rice is fast, so have all of your ingredients ready and by the stove. Dice your chicken into small cubes and salt it, whisk the egg, make sure all the veggies are diced and ready to go.
Scramble the egg, then remove it from the pan. You want to cook the egg first so that it doesn’t end up overcooking and so that the egg stays in larger pieces.
Stir fry the chicken, then remove it from the pan, too. Make sure it’s cooked all the way through.
Cook the vegetables, but leave them IN the pan!
Add the rice, season it, then add the egg and chicken back to the pan.
Serve hot!
Storing and Reheating Leftover Fried Rice
Fried rice is really best eaten the day it’s made, but the leftovers aren’t bad either! Store it in the fridge for up to three days.
You can reheat fried rice either in the microwave or the stovetop. Sprinkle a tablespoon or two of water over top to help it stay moist, and cover the dish or pan to trap the moisture and prevent the rice from drying out.
So good and so easy!
Now, I make fried rice at home often, and this version with chicken is one of my favorites. I add onions, carrots and peas to my rice, but you can throw in whatever vegetables you have. Diced bell peppers, zucchini or sliced cabbage work well, too.
I also add a bit of Chinese five-spice powder to flavor the rice, a habit I picked up from my mom who always used it in her cooking. This is a blend of star anise, peppercorns, cloves, fennel seed, and cinnamon, and it gives the dish a warm spiciness. Feel free to leave it out if you like.
Here's how to do it:
Prep the ingredients:
Making fried rice is fast, so have all of your ingredients ready and by the stove. Dice your chicken into small cubes and salt it, whisk the egg, make sure all the veggies are diced and ready to go.
Scramble the egg, then remove it from the pan. You want to cook the egg first so that it doesn’t end up overcooking and so that the egg stays in larger pieces.
Stir fry the chicken, then remove it from the pan, too. Make sure it’s cooked all the way through.
Cook the vegetables, but leave them IN the pan!
Add the rice, season it, then add the egg and chicken back to the pan.
Serve hot!
Storing and Reheating Leftover Fried Rice
Fried rice is really best eaten the day it’s made, but the leftovers aren’t bad either! Store it in the fridge for up to three days.
You can reheat fried rice either in the microwave or the stovetop. Sprinkle a tablespoon or two of water over top to help it stay moist, and cover the dish or pan to trap the moisture and prevent the rice from drying out.
Easy Healthy Banana Bread
Ingredients
5 ripe bananas (can be overripe)
2 tablespoons melted butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Heat oven to 350 F and coat a loaf pan with cooking spray. Peel and mash 3 bananas in a large bowl. Cut up the last 2 bananas in chunks. Add melted butter, sugar, egg, and vanilla and mix well.
Add flour, baking powder, baking soda, and salt and mix until incorporated. Fold in the banana chunks. Put dough in loaf pan and bake for one hour until a butter knife inserted in the center of the bread comes out clean.
Cool and enjoy!
Ingredients
5 ripe bananas (can be overripe)
2 tablespoons melted butter
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Instructions
Heat oven to 350 F and coat a loaf pan with cooking spray. Peel and mash 3 bananas in a large bowl. Cut up the last 2 bananas in chunks. Add melted butter, sugar, egg, and vanilla and mix well.
Add flour, baking powder, baking soda, and salt and mix until incorporated. Fold in the banana chunks. Put dough in loaf pan and bake for one hour until a butter knife inserted in the center of the bread comes out clean.
Cool and enjoy!
Dark Chocolate Covered Strawberries
Ingredients
1 pound fresh strawberries
3/4 cup dark chocolate chips
Instructions
Lay a sheet of wax paper or parchment paper on a cookie sheet. Wash and dry strawberries leaving on the leaves. Heat chocolate chips in a double boiler or small bowl in the microwave. If using the microwave, heat in one minute increments and stir every time you take it out to prevent it from burning.
Dip strawberries on a time in the chocolate, immersing just half of the strawberry. Place on paper lined baking sheet and refrigerate for 20 minutes. Enjoy!
Ingredients
1 pound fresh strawberries
3/4 cup dark chocolate chips
Instructions
Lay a sheet of wax paper or parchment paper on a cookie sheet. Wash and dry strawberries leaving on the leaves. Heat chocolate chips in a double boiler or small bowl in the microwave. If using the microwave, heat in one minute increments and stir every time you take it out to prevent it from burning.
Dip strawberries on a time in the chocolate, immersing just half of the strawberry. Place on paper lined baking sheet and refrigerate for 20 minutes. Enjoy!
Turkey Chili Recipe
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 red pepper, seeded and chopped
4 tablespoons good quality chili powder
1 tablespoon cumin
1-1.5 pounds of ground turkey breast
2-15.5 ounce cans cooked beans (kidney, pinto, black beans, etc.) drained
1-28 ounce can whole tomatoes
salt and pepper to taste
Instructions
Add olive oil to a large saucepan. Sauté onion, garlic, and red pepper until onion is softened, about five minutes. Add the chili powder and cumin and sauté for one minute to toast the spices. Add the ground turkey breast and break it up with a spoon. Cook until white (opaque), stirring frequently. Add the drained beans and tomatoes with juice and simmer on low for 10 minutes. Serve or freeze for a later meal.
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
1 red pepper, seeded and chopped
4 tablespoons good quality chili powder
1 tablespoon cumin
1-1.5 pounds of ground turkey breast
2-15.5 ounce cans cooked beans (kidney, pinto, black beans, etc.) drained
1-28 ounce can whole tomatoes
salt and pepper to taste
Instructions
Add olive oil to a large saucepan. Sauté onion, garlic, and red pepper until onion is softened, about five minutes. Add the chili powder and cumin and sauté for one minute to toast the spices. Add the ground turkey breast and break it up with a spoon. Cook until white (opaque), stirring frequently. Add the drained beans and tomatoes with juice and simmer on low for 10 minutes. Serve or freeze for a later meal.
Cheesy Potato Casserole
HOW TO MAKE CHEESE SAUCE
This cheese sauce starts, like so many delicious things, with butter and onion and garlic:
Cook the onions in the butter for a few minutes until they are translucent but not browned.
Then add the minced garlic and cook for a few seconds.
Whisk in the flour and cook it for a minute or two, and slowly whisk in the stock. The sauce will thicken as it simmers into a light gravy consistency.
Once the sauce thickens, it’s time to add the grated cheese and season with salt and pepper. Remove the sauce from the heat at this point and it’s ready to use in the casserole recipe.
Ingredients
1/4 cup butter, plus more for the casserole dish
1 yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups vegetable or chicken stock
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen hash browns
ADD: Fried Serrano Rings:
3 serranos, sliced
2 tablespoons olive oil
Coarse salt
How to:
1 Preheat the oven and prepare the casserole dish: Preheat oven to 400˚F. Lightly butter or grease a 9x13 baking dish.
2 Make the cheese sauce: In a medium pot, melt 1/4 cup butter over medium heat. Add diced onion and cook for 3-4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.
Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.
A saucepan with sautéed onions, chicken broth and flour mixed together to start the cheese sauce for potato casserole without canned cream soup. A saucepan with water, shredded cheddar cheese and shredded hash brown potatoes for Mormon Funeral Potatoes.
3 Combine the potatoes and the sauce: In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.
A large white mixing bowl on a marble countertop. Shredded potatoes and cheese mixed together for Hash Brown Potato Casserole.
4 Bake the casserole: Place the casserole in the center rack of your oven and bake for 45 minutes at 400˚F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500˚F and bake for 3 more minutes.
5 Serve: Let the casserole cool slightly but serve while warm.
6 Make the Crispy Serrano Rings (Optional DAD ADD): Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2-3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.
Crispy sliced serrano peppers roasted and laying on a paper towel.
LEFTOVERS!
Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through.
Mmmmm good!
HOW TO MAKE CHEESE SAUCE
This cheese sauce starts, like so many delicious things, with butter and onion and garlic:
Cook the onions in the butter for a few minutes until they are translucent but not browned.
Then add the minced garlic and cook for a few seconds.
Whisk in the flour and cook it for a minute or two, and slowly whisk in the stock. The sauce will thicken as it simmers into a light gravy consistency.
Once the sauce thickens, it’s time to add the grated cheese and season with salt and pepper. Remove the sauce from the heat at this point and it’s ready to use in the casserole recipe.
Ingredients
1/4 cup butter, plus more for the casserole dish
1 yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups vegetable or chicken stock
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen hash browns
ADD: Fried Serrano Rings:
3 serranos, sliced
2 tablespoons olive oil
Coarse salt
How to:
1 Preheat the oven and prepare the casserole dish: Preheat oven to 400˚F. Lightly butter or grease a 9x13 baking dish.
2 Make the cheese sauce: In a medium pot, melt 1/4 cup butter over medium heat. Add diced onion and cook for 3-4 minutes until onions turn translucent but not browned. Then add minced garlic and cook for 30 seconds.
Stir in flour and continue to cook for a minute or two until the flour turns a tan color. Slowly whisk in stock and bring sauce to a slight simmer. The sauce will thicken as it heats. Once the sauce is thick like gravy, stir in the cheddar cheese and season with salt and pepper. Remove from heat.
A saucepan with sautéed onions, chicken broth and flour mixed together to start the cheese sauce for potato casserole without canned cream soup. A saucepan with water, shredded cheddar cheese and shredded hash brown potatoes for Mormon Funeral Potatoes.
3 Combine the potatoes and the sauce: In a large bowl add the frozen hash browns and pour the sauce over the hash browns. Stir together well to combine and transfer to the prepared baking dish. Smooth the top.
A large white mixing bowl on a marble countertop. Shredded potatoes and cheese mixed together for Hash Brown Potato Casserole.
4 Bake the casserole: Place the casserole in the center rack of your oven and bake for 45 minutes at 400˚F. Then turn on the broiler and broil for 5 minutes on high to crisp up the top of the casserole. If your casserole dish is not broiler-safe, then turn the oven up to 500˚F and bake for 3 more minutes.
5 Serve: Let the casserole cool slightly but serve while warm.
6 Make the Crispy Serrano Rings (Optional DAD ADD): Slice serrano peppers into thin coins. Heat a few tablespoons of olive oil over medium heat in a small skillet. Once it is hot, add serrano coins and cook for 2-3 minutes until they start to brown. Remove the coins from the skillet and let drain on a paper towel. Season with a pinch of salt.
Crispy sliced serrano peppers roasted and laying on a paper towel.
LEFTOVERS!
Leftovers keep in the fridge for 5 days. Reheat in the microwave until warmed through.
Mmmmm good!
Roasted Veggie Chili Recipe
Ingredients
1 head cauliflower, cut into small florets
1 poblano chili pepper, seeded and diced
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounces of jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat the broiler to high. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Broil for 7-10 minutes until the vegetables are a touch browned.
Remove the rimmed baking sheet from the oven. Set the oven to 475. Add beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through - about 25 minutes.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chili pepper, seeded and diced
4 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce (or 8 ounces of jarred sauce)
1 1/4 cups frozen corn
1 1/2 cups low-sodium vegetable broth
Instructions
Preheat the broiler to high. Add cauliflower, chili pepper, scallions, vegetable oil, chili powder, and cumin to a rimmed baking sheet and toss. Broil for 7-10 minutes until the vegetables are a touch browned.
Remove the rimmed baking sheet from the oven. Set the oven to 475. Add beans (with their juice), tomato sauce, frozen corn, and vegetable broth to the cooked roasted vegetables and bake until heated through - about 25 minutes.
Lentil Tacos Recipe
Ingredients
1 teaspoon canola oil
1 garlic clove, minced
1 medium onion, minced
1 cup dry lentils, brown, green or red
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 ½ cups vegetable or low sodium chicken broth
1 cup salsa (preferably low in sugar)
corn tortillas for serving
Instructions
Heat oil in medium saucepan and saute onion and garlic until onion is translucent (about 5 minutes). Add lentils, chili powder, cumin, oregano, and stir for one minute to toast the spices. Add the vegetable or chicken broth and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the lentils are tender and most of the broth has been absorbed. Mix in 1 cup of salsa and serve! This recipe freezes well.
Ingredients
1 teaspoon canola oil
1 garlic clove, minced
1 medium onion, minced
1 cup dry lentils, brown, green or red
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 ½ cups vegetable or low sodium chicken broth
1 cup salsa (preferably low in sugar)
corn tortillas for serving
Instructions
Heat oil in medium saucepan and saute onion and garlic until onion is translucent (about 5 minutes). Add lentils, chili powder, cumin, oregano, and stir for one minute to toast the spices. Add the vegetable or chicken broth and bring to a boil. Reduce to a simmer and cook for 20-25 minutes until the lentils are tender and most of the broth has been absorbed. Mix in 1 cup of salsa and serve! This recipe freezes well.
Chinese Orange Chicken Recipe
This is your chance to really wow them with something easy to make and delicious
Ingredients
For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice, to serve
How to:
1 Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
2 Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350˚F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately.
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
3 Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.
This is your chance to really wow them with something easy to make and delicious
Ingredients
For the orange sauce:
Zest from 1 orange
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1/3 cup rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame oil
1/2 cup sugar
For the chicken:
1 1/2 pounds boneless skinless chicken thighs
2 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
2 cups vegetable oil, for frying
2 cloves garlic, chopped
1 large shallot, chopped
To garnish and serve:
Sliced scallions, garnish
Sesame seeds, garnish
Cooked white rice, to serve
How to:
1 Make the orange sauce: Whisk together sauce ingredients in a medium bowl. Set aside.
2 Prep the chicken: Cut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.
In a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.
Fry the chicken: Add oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350˚F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour and it should fizzle immediately.
Once oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3-4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6-8 minutes.
Remove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.
3 Simmer the chicken in the sauce: Once chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.
Once the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.
LEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together.
Valentine Red Velvet Cookies Recipe
Ingredients
3/4 cup (170 g) unsalted butter, room temperature
4 ounces (115 g) cream cheese, room temperature
1 cup (200 g) white sugar
1 cup (220 g) packed dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 tablespoon red food coloring, preferably McCormick brand
2 3/4 cups (385 g) all-purpose flour
1/4 cup (25 g) natural cocoa powder (not Dutch process)
2 cups (340 g) white chocolate baking chips, divided
Directions:
1 Preheat the oven to 350°F. Line two baking sheets with a silicon baking mat or parchment paper.
2 Begin making the batter: Place the butter, cream cheese, both sugars, baking soda, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is creamy, uniform in color, and clings to the side of the bowl, about 1 to 2 minutes.
3 Add the egg and egg yolk: Scrape down the sides of the bowl with a spatula and add the egg. Mix to incorporate on medium speed. Repeat with the egg yolk, and then the red food coloring, mixing on slow speed to avoid splattering the red food coloring.
4 Add the flour and cocoa powder: Mix on low until the dry ingredients are just absorbed.
5 Add the white chips: Add 1 1/2 cups of the baking chips to the dough, reserving 1/2 cup of chips for topping the cookies. Slowly mix in until the baking chips are evenly distributed.
6 Shape the cookies: Wet your hands under water then slightly dry them with a paper towel. With your hands still moist, roll out 1-inch balls (heaping tablespoons) of dough, placing them on the prepared baking sheet.
7 Bake the cookies: Bake the cookies, one baking sheet at a time, for 11 to 13 minutes or until the edges of the cookie are dry and set. The cookies will look a bit puffy and plump.
8 Top with chips: While the cookies are still warm, press several white chips into the top of the cookies while they are still hot and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack. The cookies will deflate a bit and flatten slightly as they cool. Repeat with the remaining dough.
Ingredients
3/4 cup (170 g) unsalted butter, room temperature
4 ounces (115 g) cream cheese, room temperature
1 cup (200 g) white sugar
1 cup (220 g) packed dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 tablespoon red food coloring, preferably McCormick brand
2 3/4 cups (385 g) all-purpose flour
1/4 cup (25 g) natural cocoa powder (not Dutch process)
2 cups (340 g) white chocolate baking chips, divided
Directions:
1 Preheat the oven to 350°F. Line two baking sheets with a silicon baking mat or parchment paper.
2 Begin making the batter: Place the butter, cream cheese, both sugars, baking soda, salt, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the mixture is creamy, uniform in color, and clings to the side of the bowl, about 1 to 2 minutes.
3 Add the egg and egg yolk: Scrape down the sides of the bowl with a spatula and add the egg. Mix to incorporate on medium speed. Repeat with the egg yolk, and then the red food coloring, mixing on slow speed to avoid splattering the red food coloring.
4 Add the flour and cocoa powder: Mix on low until the dry ingredients are just absorbed.
5 Add the white chips: Add 1 1/2 cups of the baking chips to the dough, reserving 1/2 cup of chips for topping the cookies. Slowly mix in until the baking chips are evenly distributed.
6 Shape the cookies: Wet your hands under water then slightly dry them with a paper towel. With your hands still moist, roll out 1-inch balls (heaping tablespoons) of dough, placing them on the prepared baking sheet.
7 Bake the cookies: Bake the cookies, one baking sheet at a time, for 11 to 13 minutes or until the edges of the cookie are dry and set. The cookies will look a bit puffy and plump.
8 Top with chips: While the cookies are still warm, press several white chips into the top of the cookies while they are still hot and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack. The cookies will deflate a bit and flatten slightly as they cool. Repeat with the remaining dough.
Baked Chicken Breast Recipe
Makes 2.5 pounds of chicken breasts
5-7 boneless, skinless chicken breasts (2.5 pounds)
1/4 cup kosher salt
1 tablespoon extra-virgin olive oil
Southwest Rub
Makes enough for 7 pounds of chicken breasts
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chipotle chile powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
First, mix ¼ cup kosher salt in a large bowl with 1 quart of warm water. Immerse chicken breasts in salted water for 15 minutes and then rinse.
Heat oven to 450 F. Pat chicken dry with paper towels and put on a rimmed baking sheet or a 9x13 casserole sprayed with non-stick spray.
Make Southwest rub by mixing cumin, paprika, garlic powder, chipotle powder, salt, and cinnamon in a small bowl.
Brush chicken on both sides with the olive oil and them rub the spice mixture on both sides. Store extra spice mixture in a tightly sealed container at room temperature for future use.
Bake in the oven for 15 minutes until the chicken registers the internal temperature of 165 F. Let rest for 5 minutes and serve.
Makes 2.5 pounds of chicken breasts
5-7 boneless, skinless chicken breasts (2.5 pounds)
1/4 cup kosher salt
1 tablespoon extra-virgin olive oil
Southwest Rub
Makes enough for 7 pounds of chicken breasts
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chipotle chile powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
First, mix ¼ cup kosher salt in a large bowl with 1 quart of warm water. Immerse chicken breasts in salted water for 15 minutes and then rinse.
Heat oven to 450 F. Pat chicken dry with paper towels and put on a rimmed baking sheet or a 9x13 casserole sprayed with non-stick spray.
Make Southwest rub by mixing cumin, paprika, garlic powder, chipotle powder, salt, and cinnamon in a small bowl.
Brush chicken on both sides with the olive oil and them rub the spice mixture on both sides. Store extra spice mixture in a tightly sealed container at room temperature for future use.
Bake in the oven for 15 minutes until the chicken registers the internal temperature of 165 F. Let rest for 5 minutes and serve.
Lemon Meltaway Cookies
As I always say, every recipe is only as good as your ingredients. So always make sure you are buying quality products when you bake. I broke this recipe down into two sections, The Cookies, and the Glaze.
For the cookies you will need:
Room temperature, unsalted butter
Cornstarch
Confectioners Sugar
Lemon Extract
All-Purpose Flour
I use a stand mixer at home, but you can always use a hand mixer as well. In the bowl, add the butter and cornstarch and mix until they are well combined. They should be a light yellow color. Turn off the mixer and add in the confectioner’s sugar. Turn the mixer back on low and then add in the lemon extract and mix until it is well combined. Turn off the mixer again and this time, add in the flour. Mix on low until the dough starts to pull away from the sides. I like to use a 1 tablespoon ice cream scoop for the next part because it helps keep everything uniform in size. Simply scoop out and roll into a smooth ball and place on a parchment-lined baking sheet. While these are baking, you can make the glaze.
When the cookies come out of the oven, lightly press down on them with a flat surface (I use the base of a glass). This creates a level surface for the glaze. You will want these to cool completely before you add the glaze.
You only need ONE glaze for the recipe. The two versions below are just options… feel free to make all your cookies with white or all your cookies with yellow glaze. I have simply shared two versions of aesthetics.
The glaze for these lemon meltaway cookies took some time to perfect. I wanted it to have a subtle lemon taste and not be too overpowering. For the glaze you will need:
confectioners sugar
whole milk
lemon extract
yellow food coloring (optional)
I made the glaze in two batches, one that was color and one that wasn’t. If you want this all with food coloring, you can adjust as necessary. For a mixed batch though, mix together 1 cup of confectioners sugar, 3 teaspoons of milk, 1-2 drops off yellow food coloring, and 1 teaspoon lemon extract (start small with the lemon extract and work your way up for more flavor). Mix together and set aside. In a second bowl, do the exact same thing but do not put in any yellow food coloring.
Make sure the cookies are completely cooled and then drizzle the glaze on. We used a spoon, but you can also use a piping bag to create a fun design! The glaze will harden enough to stack cookies in about 12 hours, 24 hours is best.
If you don’t have lemon extract, you can use fresh lemon juice. Here is a simple equivalency:
1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract
1 teaspoon lemon zest = 1 teaspoon lemon extract
I have NOT tested these cookies with fresh lemon juice and zest, so cannot guarantee the effectiveness.
And if you want an extra tart twist, try adding a slice of lemon on top of the glaze about 10 minutes after the glaze has been poured on. If you add it right away, it could slide around as the glaze moves and settles.
Instructions
Cookies
Preheat oven to 350°F.
In the bowl of a stand mixer or using a hand-held mixer, mix the butter and cornstarch until well combined and lighter in color.
Turn mixer off and add in confectioners sugar.
With the mixer on low, and the lemon extract and mix until ingredients are fully incorporated.
Turn mixer off and add flour. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl).
Using a 1 tablespoon cookie scoop, (you can also use a tablespoon measuring spoon) remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. (for a standard cookie sheet you can fit at least 8 cookies, a larger cookie sheet can hold about 14)
Once the cookie sheet is full, gently roll each between your hands until it is a smooth ball.
Bake 8-10 minutes.
Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.
Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.
Glaze
In a medium bowl add 1 cup confectioners sugar, 3 teaspoons of milk, and 1 teaspoon lemon extract. It's best to start with 1 teaspoon of the extract and sample as you go. (Some prefer less, some folks prefer more intense flavor.)
Stir until smooth. Place in a piping bag and seal with a rubber band.
In another bowl add 1 cup confections sugar, 3 teaspoons milk, and 1 drop of yellow food color. Stir until smooth.
As I always say, every recipe is only as good as your ingredients. So always make sure you are buying quality products when you bake. I broke this recipe down into two sections, The Cookies, and the Glaze.
For the cookies you will need:
Room temperature, unsalted butter
Cornstarch
Confectioners Sugar
Lemon Extract
All-Purpose Flour
I use a stand mixer at home, but you can always use a hand mixer as well. In the bowl, add the butter and cornstarch and mix until they are well combined. They should be a light yellow color. Turn off the mixer and add in the confectioner’s sugar. Turn the mixer back on low and then add in the lemon extract and mix until it is well combined. Turn off the mixer again and this time, add in the flour. Mix on low until the dough starts to pull away from the sides. I like to use a 1 tablespoon ice cream scoop for the next part because it helps keep everything uniform in size. Simply scoop out and roll into a smooth ball and place on a parchment-lined baking sheet. While these are baking, you can make the glaze.
When the cookies come out of the oven, lightly press down on them with a flat surface (I use the base of a glass). This creates a level surface for the glaze. You will want these to cool completely before you add the glaze.
You only need ONE glaze for the recipe. The two versions below are just options… feel free to make all your cookies with white or all your cookies with yellow glaze. I have simply shared two versions of aesthetics.
The glaze for these lemon meltaway cookies took some time to perfect. I wanted it to have a subtle lemon taste and not be too overpowering. For the glaze you will need:
confectioners sugar
whole milk
lemon extract
yellow food coloring (optional)
I made the glaze in two batches, one that was color and one that wasn’t. If you want this all with food coloring, you can adjust as necessary. For a mixed batch though, mix together 1 cup of confectioners sugar, 3 teaspoons of milk, 1-2 drops off yellow food coloring, and 1 teaspoon lemon extract (start small with the lemon extract and work your way up for more flavor). Mix together and set aside. In a second bowl, do the exact same thing but do not put in any yellow food coloring.
Make sure the cookies are completely cooled and then drizzle the glaze on. We used a spoon, but you can also use a piping bag to create a fun design! The glaze will harden enough to stack cookies in about 12 hours, 24 hours is best.
If you don’t have lemon extract, you can use fresh lemon juice. Here is a simple equivalency:
1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract
1 teaspoon lemon zest = 1 teaspoon lemon extract
I have NOT tested these cookies with fresh lemon juice and zest, so cannot guarantee the effectiveness.
And if you want an extra tart twist, try adding a slice of lemon on top of the glaze about 10 minutes after the glaze has been poured on. If you add it right away, it could slide around as the glaze moves and settles.
Instructions
Cookies
Preheat oven to 350°F.
In the bowl of a stand mixer or using a hand-held mixer, mix the butter and cornstarch until well combined and lighter in color.
Turn mixer off and add in confectioners sugar.
With the mixer on low, and the lemon extract and mix until ingredients are fully incorporated.
Turn mixer off and add flour. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl).
Using a 1 tablespoon cookie scoop, (you can also use a tablespoon measuring spoon) remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. (for a standard cookie sheet you can fit at least 8 cookies, a larger cookie sheet can hold about 14)
Once the cookie sheet is full, gently roll each between your hands until it is a smooth ball.
Bake 8-10 minutes.
Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.
Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.
Glaze
In a medium bowl add 1 cup confectioners sugar, 3 teaspoons of milk, and 1 teaspoon lemon extract. It's best to start with 1 teaspoon of the extract and sample as you go. (Some prefer less, some folks prefer more intense flavor.)
Stir until smooth. Place in a piping bag and seal with a rubber band.
In another bowl add 1 cup confections sugar, 3 teaspoons milk, and 1 drop of yellow food color. Stir until smooth.
Vegetable Soup Recipe
(makes 8 large servings)
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
3 teaspoons Better than Bouillon Vegetable
6 cups water
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)
Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.
Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.
Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.
To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!
(makes 8 large servings)
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
3 teaspoons Better than Bouillon Vegetable
6 cups water
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)
Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.
Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.
Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.
To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!
Almond Clouds Recipe
Makes 40 cookies
2 large egg whites
¾ cup brown sugar
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 cups chopped almonds
Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Using stand mixer with a whisk attachment or a hand held mixer, beat egg whites until starting to get fluffy.
Slowing drizzle the brown sugar, salt, and nutmeg in the bowl while you continue to whisk. When the batter is stiff (like cookie batter), gently fold in the vanilla and almonds.
Drop cookies using a spoon onto the cookie sheets in rows of five (each cookie sheet should fit 20 cookies – they do not spread). Bake for 20 minutes.
Allow to cool and enjoy!
Makes 40 cookies
2 large egg whites
¾ cup brown sugar
¼ teaspoon salt
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 cups chopped almonds
Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Using stand mixer with a whisk attachment or a hand held mixer, beat egg whites until starting to get fluffy.
Slowing drizzle the brown sugar, salt, and nutmeg in the bowl while you continue to whisk. When the batter is stiff (like cookie batter), gently fold in the vanilla and almonds.
Drop cookies using a spoon onto the cookie sheets in rows of five (each cookie sheet should fit 20 cookies – they do not spread). Bake for 20 minutes.
Allow to cool and enjoy!
Healthy Eggnog Recipe
(6 servings)
3 eggs
2 tablespoons sugar
1/2 teaspoon vanilla
3 cups low fat milk
nutmeg for dusting
Separate the eggs and beat the yolks with the sugar. Stir in vanilla, milk, and rum. Beat the egg whites and fold them into the milk mixture. Pour eggnog into a SMALL glass and top with nutmeg. ENJOY!
For cooked eggnog:
Separate the eggs and beat the yolks with the sugar in a medium bowl. Reserve egg whites for another use. In a medium saucepan over high heat, mix milk, and vanilla. Bring to a just to a boil and remove from heat.
Mix the hot liquid gradually into the egg and sugar to prevent the egg from cooking. You add small amounts and mix thoroughly until all of the hot milk is mixed in. Pour everything back into the pot and heat until it reaches 160 F. Remove from heat, and put in the refrigerator to chill. When eggnog is cold, top with grated nutmeg and serve.
(6 servings)
3 eggs
2 tablespoons sugar
1/2 teaspoon vanilla
3 cups low fat milk
nutmeg for dusting
Separate the eggs and beat the yolks with the sugar. Stir in vanilla, milk, and rum. Beat the egg whites and fold them into the milk mixture. Pour eggnog into a SMALL glass and top with nutmeg. ENJOY!
For cooked eggnog:
Separate the eggs and beat the yolks with the sugar in a medium bowl. Reserve egg whites for another use. In a medium saucepan over high heat, mix milk, and vanilla. Bring to a just to a boil and remove from heat.
Mix the hot liquid gradually into the egg and sugar to prevent the egg from cooking. You add small amounts and mix thoroughly until all of the hot milk is mixed in. Pour everything back into the pot and heat until it reaches 160 F. Remove from heat, and put in the refrigerator to chill. When eggnog is cold, top with grated nutmeg and serve.
Celery Reindeer Recipe
Makes 6 reindeers
3 stalks celery
2 tablespoons creamy peanut butter
3 mini-pretzels, broken in half.
small candies such as M&Ms
Scrub celery and cut long stalks in half. Spread peanut butter in groove in stalk. Stick on candies and pretzels. Enjoy!
Makes 6 reindeers
3 stalks celery
2 tablespoons creamy peanut butter
3 mini-pretzels, broken in half.
small candies such as M&Ms
Scrub celery and cut long stalks in half. Spread peanut butter in groove in stalk. Stick on candies and pretzels. Enjoy!
So easy to make - Fluffy Hot Chocolate
Ingredients
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups 2% milk
1-1/2 cups miniature marshmallows
1 teaspoon vanilla extract
In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
Ingredients
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups 2% milk
1-1/2 cups miniature marshmallows
1 teaspoon vanilla extract
In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
Christmas jewel cookies
Ingredients
1 c
margarine
1/2 c
sugar
3
hard cooked egg yolks
1 tsp
vanilla
2 c
flour
·
strawberry jam
Cream butter & sugar together until light & fluffy. Break up egg yolks into creamed mixture. Blend well. Add vanilla. Stir in flour. Chill for 1 hour in the refrigerator. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Make a small dent in the top of each cookie with finger. Bake in 375-degree oven for 10 minutes. Remove from oven, fill dent with jam. Return to oven for 1-2 minutes to set jam.
Ingredients
1 c
margarine
1/2 c
sugar
3
hard cooked egg yolks
1 tsp
vanilla
2 c
flour
·
strawberry jam
Cream butter & sugar together until light & fluffy. Break up egg yolks into creamed mixture. Blend well. Add vanilla. Stir in flour. Chill for 1 hour in the refrigerator. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Make a small dent in the top of each cookie with finger. Bake in 375-degree oven for 10 minutes. Remove from oven, fill dent with jam. Return to oven for 1-2 minutes to set jam.
Peanut Brittle Recipe
Prep time: 15 minutes Cook time: 15 minutes Cooling time: 1-hour Yield: 20 to 24 pieces, depending on how you crack them
It's helpful to use a pot that's at least 3 quarts in size to accommodate the boiling mixture.
Ingredients
1 cup (200 g) white sugar
1/2 cup (150 g) light corn syrup
1/4 cup (57 g or 1/2 stick) unsalted butter
1/4 cup water
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon kosher salt, omit if using salted peanuts
1 1/4 cups (175 g) unsalted dry roasted peanuts
1 Prep the baking sheet, baking soda, salt, vanilla, and peanuts: Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.
Measure out the peanuts in a medium sized bowl, the baking soda and salt into a small bowl, and the vanilla in another small bowl.
2 Melt the sugar, corn syrup, and butter: Place the sugar, corn syrup, butter and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).
Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.
If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)
3 Boil the caramel: Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).
Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.
4 Add the baking soda: When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).
Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.
5 Stir in the peanuts, then immediately pour onto the prepared baking sheet. Spread the brittle evenly across the pan using a heatproof spatula.
6 Cool and store: Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun and safer as you have more control over the pieces you're breaking).
Prep time: 15 minutes Cook time: 15 minutes Cooling time: 1-hour Yield: 20 to 24 pieces, depending on how you crack them
It's helpful to use a pot that's at least 3 quarts in size to accommodate the boiling mixture.
Ingredients
1 cup (200 g) white sugar
1/2 cup (150 g) light corn syrup
1/4 cup (57 g or 1/2 stick) unsalted butter
1/4 cup water
2 teaspoons vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon kosher salt, omit if using salted peanuts
1 1/4 cups (175 g) unsalted dry roasted peanuts
1 Prep the baking sheet, baking soda, salt, vanilla, and peanuts: Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts.
Measure out the peanuts in a medium sized bowl, the baking soda and salt into a small bowl, and the vanilla in another small bowl.
2 Melt the sugar, corn syrup, and butter: Place the sugar, corn syrup, butter and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda).
Attach a candy thermometer to the side (if using). Turn the heat on high and gently stir with wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved.
If for some reason the sugar doesn't all dissolve and you see undissolved crystals stuck to the sides of the pan, just brush them down with a wet pastry brush. (This may not happen to you, so don't fret if you don't have a pastry brush. Just carry on; the brittle will be fabulous.)
3 Boil the caramel: Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer).
Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F.
4 Add the baking soda: When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using).
Stir in the vanilla, baking soda, and salt carefully. The caramel will boil and steam.
5 Stir in the peanuts, then immediately pour onto the prepared baking sheet. Spread the brittle evenly across the pan using a heatproof spatula.
6 Cool and store: Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun and safer as you have more control over the pieces you're breaking).
Cheesy Slow Cooker Sausage Balls Recipe
Prep time: 10 minutes Cook time: 20 minutes Slow Cooker time: 2 hours Yield: About 30 meatballs
Ingredients
2 pounds Italian sausage, either bulk or removed from the casing
4 ounces (1 cup) sharp cheddar cheese, grated
8 ounces cream cheese
1 teaspoon kosher salt
Olive oil, for browning
3 cups marinara sauce, store-bought or homemade
Fresh parsley, garnish
Pasta, for serving (optional)
1 Make the sausage balls: In a medium bowl, mix together Italian sausage, cheddar cheese, cream cheese, and kosher salt. Use your hands to mix the mixture really well so there are no huge chunks of cream cheese.
Shape the mixture into tablespoon-sized balls. (Tip: it’s easier to make the balls if your hands are cold and wet!) Alternatively, use a small cookie scoop to create the meatballs. You should get around 30 balls out of the mixture. Put the meatballs on a plate.
2 Brown the sausage balls: Add a small drizzle of oil to a medium skillet over medium-high heat. Add a batch of sausage balls (about 12-14 balls, or as many as will fit in your skillet without crowding). Cook for 2-3 minutes, flipping once to get some browning on at least two sides. The sausage balls do not need to be completely cooked through.
Repeat with the remaining sausage balls until all the balls have been browned. (It will probably take three batches to brown them all.) When finished, add the sausage balls to a slow cooker pot.
3 Cook the sausage balls: When all the sausage balls are browned and in the slow cooker, gently stir in the marinara sauce (the sausage balls may be fragile) and cook on high heat for 2 hours or low heat for up to 8 hours.
Serve finished sausage balls garnished with parsley and served with toothpicks as an appetizer or over pasta for a full meal.
Leftovers keep fantastically in the fridge for 5-6 days. Reheat in a pot over low heat with a splash of water. You can also freeze the sausage balls in a freezer-safe container for up to 3 months.
Prep time: 10 minutes Cook time: 20 minutes Slow Cooker time: 2 hours Yield: About 30 meatballs
Ingredients
2 pounds Italian sausage, either bulk or removed from the casing
4 ounces (1 cup) sharp cheddar cheese, grated
8 ounces cream cheese
1 teaspoon kosher salt
Olive oil, for browning
3 cups marinara sauce, store-bought or homemade
Fresh parsley, garnish
Pasta, for serving (optional)
1 Make the sausage balls: In a medium bowl, mix together Italian sausage, cheddar cheese, cream cheese, and kosher salt. Use your hands to mix the mixture really well so there are no huge chunks of cream cheese.
Shape the mixture into tablespoon-sized balls. (Tip: it’s easier to make the balls if your hands are cold and wet!) Alternatively, use a small cookie scoop to create the meatballs. You should get around 30 balls out of the mixture. Put the meatballs on a plate.
2 Brown the sausage balls: Add a small drizzle of oil to a medium skillet over medium-high heat. Add a batch of sausage balls (about 12-14 balls, or as many as will fit in your skillet without crowding). Cook for 2-3 minutes, flipping once to get some browning on at least two sides. The sausage balls do not need to be completely cooked through.
Repeat with the remaining sausage balls until all the balls have been browned. (It will probably take three batches to brown them all.) When finished, add the sausage balls to a slow cooker pot.
3 Cook the sausage balls: When all the sausage balls are browned and in the slow cooker, gently stir in the marinara sauce (the sausage balls may be fragile) and cook on high heat for 2 hours or low heat for up to 8 hours.
Serve finished sausage balls garnished with parsley and served with toothpicks as an appetizer or over pasta for a full meal.
Leftovers keep fantastically in the fridge for 5-6 days. Reheat in a pot over low heat with a splash of water. You can also freeze the sausage balls in a freezer-safe container for up to 3 months.
One of the things I love about the fall, is getting into a fresh crop of apples. There are so many things you can do with apples. Here’s a few of my favs.
How to make baked apple slices
It’s so easy! All you have to do is toss some slices of peeled and cored apples with cinnamon and sugar and put them in the microwave for few minutes.
When the apple slices are cooked through, give them a quick stir with a sprinkle of maple syrup.
We did struggle with what to call it. Mom wanted, “apple pie without the crust”, but we nixed that. “Apple pie filling” didn’t go over very well either.
“Baked apple slices” is as near as we can come, even though they aren’t baked in the oven but cooked rather quickly in a microwave.
Don’t have a microwave? Put the apples and cinnamon sugar in a baking dish, add a 1/3 cup of water to the pan, cover it with foil and bake in a preheated 350°F oven for 20 minutes, or until the apples are tender.
Ingredients
4 cups of peeled, sliced apples - use apples that cook up well, like Fuji or Jonagold
3 Tbsp sugar
A sprinkle of cinnamon
1 Tbsp maple syrup
As you slice up the apples, check for their flavor. If they don't taste good raw, believe me, they aren't going to taste good cooked.
1 Sprinkle apples with cinnamon and sugar: Put apple slices in a glass bowl. Sprinkle on top the 3 Tbsp of sugar. Add a light sprinkle of cinnamon.
2 Microwave on high for 5 minutes or more: Bake in microwave oven for 5 minutes on high heat. Adjust the time for your microwave and how many apples you are doing. Ours has a powerful high setting so 4 cups of apples only takes 5 minutes.
If you use more apples, you will probably need to cook it a little longer. I suggest starting with 5 minutes and testing for doneness with a fork. If it needs more cooking time, give it more.
3 Add maple syrup to taste: When done, remove and mix so the sugar coats well all the apple pieces. Add maple syrup to taste, about 1 Tbsp.
Delicious with whipped cream on top, or with vanilla ice cream on the side.
How to make baked apple slices
It’s so easy! All you have to do is toss some slices of peeled and cored apples with cinnamon and sugar and put them in the microwave for few minutes.
When the apple slices are cooked through, give them a quick stir with a sprinkle of maple syrup.
We did struggle with what to call it. Mom wanted, “apple pie without the crust”, but we nixed that. “Apple pie filling” didn’t go over very well either.
“Baked apple slices” is as near as we can come, even though they aren’t baked in the oven but cooked rather quickly in a microwave.
Don’t have a microwave? Put the apples and cinnamon sugar in a baking dish, add a 1/3 cup of water to the pan, cover it with foil and bake in a preheated 350°F oven for 20 minutes, or until the apples are tender.
Ingredients
4 cups of peeled, sliced apples - use apples that cook up well, like Fuji or Jonagold
3 Tbsp sugar
A sprinkle of cinnamon
1 Tbsp maple syrup
As you slice up the apples, check for their flavor. If they don't taste good raw, believe me, they aren't going to taste good cooked.
1 Sprinkle apples with cinnamon and sugar: Put apple slices in a glass bowl. Sprinkle on top the 3 Tbsp of sugar. Add a light sprinkle of cinnamon.
2 Microwave on high for 5 minutes or more: Bake in microwave oven for 5 minutes on high heat. Adjust the time for your microwave and how many apples you are doing. Ours has a powerful high setting so 4 cups of apples only takes 5 minutes.
If you use more apples, you will probably need to cook it a little longer. I suggest starting with 5 minutes and testing for doneness with a fork. If it needs more cooking time, give it more.
3 Add maple syrup to taste: When done, remove and mix so the sugar coats well all the apple pieces. Add maple syrup to taste, about 1 Tbsp.
Delicious with whipped cream on top, or with vanilla ice cream on the side.
Apple Cobbler Recipe
Prep time: 30 minutesCook time: 40 minutesYield: Serves 6-8
Ingredients
Filling ingredients:
3 lbs of a variety of good cooking apples such as Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein
2 Tbsp lemon juice
4 Tbsp unsalted butter
1/2 cup sugar
1 Tbsp flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Crust ingredients:
2 cups all purpose flour
1/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
1 cup buttermilk
1 Tbsp finely chopped crystallized ginger
1 teaspoon lemon zest or orange zest
Method:
1 Prep the apples: Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).
prepping apples for apple cobbler
2 Make the apple cobbler filling: Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples.
Partially cover the pot and cook until the apples are just tender, about 10 minutes.
Stir in the vanilla, and toss to coat with a tablespoon of flour.
precooking apples for easy apple cobbler
3 Transfer filling to cobbler dish: Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.
4 Preheat the oven to 425°F.
5 Make the cobbler topping: In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea.
Stir in the candied ginger and zest.
Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!
how to make apple cobbler biscuit dough how to make apple cobbler dough
6 Crumble topping over apples: Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)
fill pie dish with pre-cooked apples for apple cobbler top apples with dough mixture for easy apple cobbler
7 Bake: Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack.
Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes.
Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.
Serve warm with whipped cream or vanilla ice cream.
Prep time: 30 minutesCook time: 40 minutesYield: Serves 6-8
Ingredients
Filling ingredients:
3 lbs of a variety of good cooking apples such as Granny Smith, Pippin, Fuji, Golden Delicious, Gravenstein
2 Tbsp lemon juice
4 Tbsp unsalted butter
1/2 cup sugar
1 Tbsp flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Crust ingredients:
2 cups all purpose flour
1/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, cut into small cubes
1 cup buttermilk
1 Tbsp finely chopped crystallized ginger
1 teaspoon lemon zest or orange zest
Method:
1 Prep the apples: Peel, quarter, and core the apples. Cut them into 1/4 to 1/2 inch chunks. As you prep the apples, add them to a bowl and toss with lemon juice to keep them from oxidizing (turning brown).
prepping apples for apple cobbler
2 Make the apple cobbler filling: Melt the butter in a large pan over medium heat. Add the chopped apples (and the lemon juice from the bowl), sugar, cinnamon, and nutmeg. Toss to coat with everything so that the spices and sugar are well distributed throughout the apples.
Partially cover the pot and cook until the apples are just tender, about 10 minutes.
Stir in the vanilla, and toss to coat with a tablespoon of flour.
precooking apples for easy apple cobbler
3 Transfer filling to cobbler dish: Transfer the apple cobbler filling (including any juices from the apples) to a 10-inch pie dish, a 9-inch deep-dish pie dish, or a 9x9-inch baking dish.
4 Preheat the oven to 425°F.
5 Make the cobbler topping: In a medium bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the cubed butter and toss to coat with the flour mixture. Use your fingertips or a pastry blender to cut the butter into the flour mixture until the largest piece of butter is no bigger than a pea.
Stir in the candied ginger and zest.
Make a well in the middle of the flour mixture and pour in the buttermilk. Use a fork to stir the flour and buttermilk together until the flour is all moistened. Do not overwork the dough!
how to make apple cobbler biscuit dough how to make apple cobbler dough
6 Crumble topping over apples: Crumble the cobbler dough over the top of the apples in the baking dish. (If you want extra pizzaz you can sprinkle the top with a little brown sugar.)
fill pie dish with pre-cooked apples for apple cobbler top apples with dough mixture for easy apple cobbler
7 Bake: Place a rimmed baking sheet on the lowest rack in the oven (to catch any drippings), and place the cobbler on the next lowest rack.
Bake for 10 minutes at 425°F until the top is beginning to brown, about 10 to 15 minutes.
Then lower the temperature to 350°F and bake for 30 more minutes until the topping is cooked through and the filling is bubbly.
Serve warm with whipped cream or vanilla ice cream.
Pork Tenderloin with Apples Recipe
Prep time: 10 minutesCook time: 25 minutesYield: Serves 4-6, depending on the size of the tenderloins
Use a good cooking apple such as a Jonagold, Fuji, or Pink Lady (not Red Delicious). You can easily cut this recipe in half, for a quick meal for two people.
Ingredients
2 pork tenderloins
2 cloves garlic, peeled and cut into slivers
Salt and pepper
2 teaspoons ground cumin
2 Tbsp extra virgin olive oil
1 cup (235 ml) of chicken or beef broth
1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
2 medium sized apples, peeled, cored, and sliced
Method
1 Preheat oven, prepare the tenderloins: Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloins and insert the garlic slivers.
Season with salt, pepper and cumin.
2 Sear the tenderloins on all sides: Heat the oil in a skillet on medium high heat and sear the tenderloins well on all sides (about 10 minutes).
put pork tenderloins into a hot pan sear pork tenderloins on all sides
3 Finish cooking tenderloins in oven, with broth and wine: Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tenderloins in a roasting pan.
Add the broth and white wine to the roasting pan.
Cook in the oven at 400°F (205°C) for 10-15 minutes or longer, until their internal temperature reaches 140°F.
4 Cook apples in the same skillet: After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin.
Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.
cook apple slices in juices from cooking the pork tenderloins
5 Let tenderloins rest: After the tenderloins have reached 140°F internal temperature, remove them from the oven. Transfer the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10-15 minutes. The internal temperature of the tenderloins will continue to rise while they rest.
6 Make gravy by boiling pan juices: While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.
make gravy with pan juices for pork tenderloin with apples
7 Slice and serve: Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.
Healthy English Muffin Pizza Recipe
Makes 1 English muffin (2 halves) or 5 Triscuits
1 100% whole wheat English muffin or 5 Triscuits
1-15.5 ounce can fire roasted chopped tomatoes or slices of fresh tomatoes
1 ounce part skim grated mozzarella cheese
Toast English muffin and place on a tray. Add 2 tablespoons or so of chopped tomatoes or a slice of fresh tomato. Add cheese to both halves and broil in toaster oven or regular oven.
For Triscuits add tomatoes and cheese and toast in broiler.
Makes 1 English muffin (2 halves) or 5 Triscuits
1 100% whole wheat English muffin or 5 Triscuits
1-15.5 ounce can fire roasted chopped tomatoes or slices of fresh tomatoes
1 ounce part skim grated mozzarella cheese
Toast English muffin and place on a tray. Add 2 tablespoons or so of chopped tomatoes or a slice of fresh tomato. Add cheese to both halves and broil in toaster oven or regular oven.
For Triscuits add tomatoes and cheese and toast in broiler.
Classic Ice Cream Sandwiches Recipe
Prep time: 20 minutes Cook time: 15 minutes Yield: Makes 6 rectangle ice cream sandwiches
Ingredients
1 cup all-purpose flour
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/2-gallon vanilla ice cream in a paper, rectangle container
Special equipment:
Half-sheet Jelly Roll Pan Sheet Pan, roughly 15x11-inch
Offset spatula
Parchment paper
1 Prepare the oven and pan: Preheat the oven to 350°F. Butter the bottom of the jelly roll pan, then line it with parchment, leaving enough to hang over the sides. The butter will help the parchment stick to the pan when you spread the batter. The jelly roll pan should be about 15x11, give or take a little on either side.
2 Combine dry ingredients: In a small bowl, whisk together the flour and baking powder. Set aside.
3 Make the chocolate sauce: In a medium sauce pan set over low heat, slowly melt the butter, chocolate, vanilla, and salt together, stirring constantly. Once melted, remove from heat.
4 Finish the batter: Stir the brown and white sugar into the chocolate mixture. Add the eggs one at a time, stirring until well combined. Fold in the flour mixture.
5 Spread the batter in the pan: Using an offset spatula or standard spatula, spread the batter into a thin, even layer on the prepared baking sheet. Bake for 15 minutes. When finished, the brownie should have puffed up just a little, and the top should look dry.
6 Cool and cut the cookies: Let cool completely. Once cool, use the parchment sides to lift the cookie out of the pan. Transfer to a large cutting board.
Use a ruler to trim about 1/4 of an inch off each side so you have smooth even edges. Measure the trimmed cookie. Then use the ruler to measure—and a long knife to cut—6 long strips the same width. Each strip should be about 2 to 2 1/2 inches wide. Measure the long strips to find the halfway point, and cut them across the center. Once cut, you should have 12 thin, rectangular brownies.
Use an offset spatula or knife and run it between one of the rectangular brownies and the parchment. Put one brownie on top of the next just to make sure the tops are the same size as the bottoms. Trim if necessary. Take the top brownie off, and put it back where it was. Lift up the parchment and slide the cookies to the side.
7 Assemble the ice cream sandwiches: Get a piece of plastic wrap ready. Take the half-gallon of ice cream out of the freezer. Remove the cardboard container either by unfolding it or removing the lid. Cut it down the middle like a T, and then around the bottom, and set the block of ice cream on a cutting board.
Slice it longways into 1-inch thick slabs. Do this one slab at a time. Place your slab on a cutting board. Your slabs will be larger than the brownie. Place one brownie on top of the ice cream slab. Cut the ice cream to size.
Lift the ice cream and brownie up; place it brownie down on the plastic wrap; put the other brownie on top of the ice cream. Then, wrap the ice cream sandwich in plastic wrap. Repeat this until all the sandwiches are made and wrapped. Freeze until you’re ready to enjoy.
You probably won’t use all the ice cream. Scoop what remains into a Tupperware container and freeze for another day.
Prep time: 20 minutes Cook time: 15 minutes Yield: Makes 6 rectangle ice cream sandwiches
Ingredients
1 cup all-purpose flour
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/4 cup granulated sugar
2 large eggs
1/2-gallon vanilla ice cream in a paper, rectangle container
Special equipment:
Half-sheet Jelly Roll Pan Sheet Pan, roughly 15x11-inch
Offset spatula
Parchment paper
1 Prepare the oven and pan: Preheat the oven to 350°F. Butter the bottom of the jelly roll pan, then line it with parchment, leaving enough to hang over the sides. The butter will help the parchment stick to the pan when you spread the batter. The jelly roll pan should be about 15x11, give or take a little on either side.
2 Combine dry ingredients: In a small bowl, whisk together the flour and baking powder. Set aside.
3 Make the chocolate sauce: In a medium sauce pan set over low heat, slowly melt the butter, chocolate, vanilla, and salt together, stirring constantly. Once melted, remove from heat.
4 Finish the batter: Stir the brown and white sugar into the chocolate mixture. Add the eggs one at a time, stirring until well combined. Fold in the flour mixture.
5 Spread the batter in the pan: Using an offset spatula or standard spatula, spread the batter into a thin, even layer on the prepared baking sheet. Bake for 15 minutes. When finished, the brownie should have puffed up just a little, and the top should look dry.
6 Cool and cut the cookies: Let cool completely. Once cool, use the parchment sides to lift the cookie out of the pan. Transfer to a large cutting board.
Use a ruler to trim about 1/4 of an inch off each side so you have smooth even edges. Measure the trimmed cookie. Then use the ruler to measure—and a long knife to cut—6 long strips the same width. Each strip should be about 2 to 2 1/2 inches wide. Measure the long strips to find the halfway point, and cut them across the center. Once cut, you should have 12 thin, rectangular brownies.
Use an offset spatula or knife and run it between one of the rectangular brownies and the parchment. Put one brownie on top of the next just to make sure the tops are the same size as the bottoms. Trim if necessary. Take the top brownie off, and put it back where it was. Lift up the parchment and slide the cookies to the side.
7 Assemble the ice cream sandwiches: Get a piece of plastic wrap ready. Take the half-gallon of ice cream out of the freezer. Remove the cardboard container either by unfolding it or removing the lid. Cut it down the middle like a T, and then around the bottom, and set the block of ice cream on a cutting board.
Slice it longways into 1-inch thick slabs. Do this one slab at a time. Place your slab on a cutting board. Your slabs will be larger than the brownie. Place one brownie on top of the ice cream slab. Cut the ice cream to size.
Lift the ice cream and brownie up; place it brownie down on the plastic wrap; put the other brownie on top of the ice cream. Then, wrap the ice cream sandwich in plastic wrap. Repeat this until all the sandwiches are made and wrapped. Freeze until you’re ready to enjoy.
You probably won’t use all the ice cream. Scoop what remains into a Tupperware container and freeze for another day.
Frozen Banana Bites
Makes 16
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Makes 16
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Super easy, super good summer treat
Grilled Peaches
Serves 4
4 peaches, almost ripe
Heat a grill on high for 10 minutes and clean with a ball of aluminum foil to take off any residue. Cut peaches in half and remove pits. Place peach flat side down and grill on medium high for 3 minutes. Flip over and grill for another 2-3 minutes until peach is hot. Enjoy immediately!
Fresh peach trifle
Ingredients:
6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake
Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.
Ingredients:
6 large ripe peaches - peeled, pitted and sliced
1 tablespoon fresh lemon juice
2 (8 ounce) containers vanilla yogurt
1 teaspoon lemon zest
1 (10 inch) prepared angel food cake
Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.
Fresh Tomato Salsa Recipe
This easy homemade salsa is the recipe for summer. If you come over, you will find a bucket of this in my fridge.
I love this time of year because I can never get enough tomatoes.
Makes 4 cups
1 clove garlic
½ jalapeno pepper with seeds or to taste
2 pounds tomatoes, halved
¼ red onion
½ cup fresh cilantro
½ teaspoon red vinegar
½ lime, juiced
salt and pepper to taste
Mince garlic and jalapeno in food processor. Add tomatoes, red onion, cilantro, vinegar, and lime juice. Blend until your desired consistency and correct for salt and pepper.
Keeps in the fridge for one week. I store mine in Mason jars.
This easy homemade salsa is the recipe for summer. If you come over, you will find a bucket of this in my fridge.
I love this time of year because I can never get enough tomatoes.
Makes 4 cups
1 clove garlic
½ jalapeno pepper with seeds or to taste
2 pounds tomatoes, halved
¼ red onion
½ cup fresh cilantro
½ teaspoon red vinegar
½ lime, juiced
salt and pepper to taste
Mince garlic and jalapeno in food processor. Add tomatoes, red onion, cilantro, vinegar, and lime juice. Blend until your desired consistency and correct for salt and pepper.
Keeps in the fridge for one week. I store mine in Mason jars.
Slow Cooker Baked Beans with Molasses
Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1-pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
6 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6-quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1-pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
6 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6-quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
Skinny Strawberry Shortcake Recipe
(8 servings)
1/2 15-ounce Angel Food Cake (store made)
1 pound strawberries
whipped cream, optional
Slice 8 slices of cake and place on plates. Wash, hull, and chop strawberries into small pieces. Mash 1/2 of them in a bowl with a potato masher. Mix in the strawberry pieces and divide into 8 servings onto the cake.
Add whipped cream and enjoy!
(8 servings)
1/2 15-ounce Angel Food Cake (store made)
1 pound strawberries
whipped cream, optional
Slice 8 slices of cake and place on plates. Wash, hull, and chop strawberries into small pieces. Mash 1/2 of them in a bowl with a potato masher. Mix in the strawberry pieces and divide into 8 servings onto the cake.
Add whipped cream and enjoy!
PB2 Green Smoothie Recipe
Makes 1 smoothie
1 tablespoon PB2 powder
1/2 banana
3/4 cup unsweetened almond milk
1/4 cup water
2 big handfuls of baby spinach leaves
Blend PB2, banana, almond milk, water, and spinach leaves in a blender. Drink immediately.
Makes 1 smoothie
1 tablespoon PB2 powder
1/2 banana
3/4 cup unsweetened almond milk
1/4 cup water
2 big handfuls of baby spinach leaves
Blend PB2, banana, almond milk, water, and spinach leaves in a blender. Drink immediately.
Deviled Eggs with Horseradish and Dill
Ingredients
1 dozen large eggs
1/3 cup mayonnaise (certified kosher for Passover, if needed)
2 teaspoons prepared white horseradish
1 tablespoon minced shallots
1/4 teaspoon sea salt
To garnish:
1/2 teaspoon sweet paprika
2 sprigs dill, stems removed
How to:
1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
2 Prepare the eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
How to Make Deviled Eggs - cooked eggs cut in half with the yolks removed waiting to be filled and sitting on a blue platter.
3 Make the deviled egg filling: Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.
How to Make Deviled Eggs -- crumbled egg yolks stirred together in a white bowl with a spoon Best Deviled Eggs with Dill -- egg yolks stirred together in a white bowl with a spoon
4 Pipe or spoon the mixture into egg white halves: Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.
How to Make Deviled Eggs - egg halves filled with creamy yolks on a blue platter
5 Garnish and serve: Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.
Ingredients
1 dozen large eggs
1/3 cup mayonnaise (certified kosher for Passover, if needed)
2 teaspoons prepared white horseradish
1 tablespoon minced shallots
1/4 teaspoon sea salt
To garnish:
1/2 teaspoon sweet paprika
2 sprigs dill, stems removed
How to:
1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.)
2 Prepare the eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolks and place in a small mixing bowl. Arrange the egg white halves on a serving platter.
How to Make Deviled Eggs - cooked eggs cut in half with the yolks removed waiting to be filled and sitting on a blue platter.
3 Make the deviled egg filling: Using a fork, mash up the yolks and add mayonnaise, horseradish, shallots, and salt. Add more mayonnaise as necessary to get to the creamy consistency you want. Taste for seasoning, adding more salt if needed.
How to Make Deviled Eggs -- crumbled egg yolks stirred together in a white bowl with a spoon Best Deviled Eggs with Dill -- egg yolks stirred together in a white bowl with a spoon
4 Pipe or spoon the mixture into egg white halves: Use a spoon to transfer the egg yolk mixture into the egg white halves, or pipe the mixture through a piping bag with a star tip.
How to Make Deviled Eggs - egg halves filled with creamy yolks on a blue platter
5 Garnish and serve: Sprinkle the deviled eggs with paprika, and top each one with a small piece of dill.
Easy Shepherd’s Pie Recipe
Prep time: 15 minutesCook time: 50 minutesYield: Serves 4
Ingredients
1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
How to:
1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.
Prep time: 15 minutesCook time: 50 minutesYield: Serves 4
Ingredients
1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
How to:
1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.
Best Vegetarian Chili Recipe
Makes 6 servings
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
1 yellow, orange, or red pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1-28 ounce can whole or diced tomatoes with juice
2-15 ounce cans black beans, rinsed
1-15 ounce can pinto beans, rinsed
1 cup vegetable broth or water
Heat olive oil in a large sauce pan over medium high heat. Add onion, pepper, celery, and carrots and sauté for about 5 minutes until the onion is softened. Add garlic, chili powder, cumin, smoked paprika, and oregano and stir for one minute to toast the spices. Add tomatoes with juice, black beans, pinto beans, and vegetable broth. Simmer for 30 minutes and serve.
This recipe freezes well and remains edible in the refrigerator for 1 week.
Makes 6 servings
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
1 yellow, orange, or red pepper, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
1-28 ounce can whole or diced tomatoes with juice
2-15 ounce cans black beans, rinsed
1-15 ounce can pinto beans, rinsed
1 cup vegetable broth or water
Heat olive oil in a large sauce pan over medium high heat. Add onion, pepper, celery, and carrots and sauté for about 5 minutes until the onion is softened. Add garlic, chili powder, cumin, smoked paprika, and oregano and stir for one minute to toast the spices. Add tomatoes with juice, black beans, pinto beans, and vegetable broth. Simmer for 30 minutes and serve.
This recipe freezes well and remains edible in the refrigerator for 1 week.
Goldfish Chicken Tenders
Prep time: 15 minutes Cook time: 20 minutes Yield: About 20 chicken tenders
For the even crispier tenders, place a metal rack inside the baking sheet and bake the tenders on top of the rack.
Ingredients
Nonstick spray, for sheet pan
2 cups Goldfish cheese crackers, well crushed
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 large eggs, scrambled
2 pounds chicken breast, sliced into strips about 2-inches long and 1/2-inch thick
1 Preheat the oven to 350°F. Line a baking sheet with foil and spray with nonstick spray (or brush with oil).
2 Crush the crackers: Place the crackers in a zip-top plastic bag and seal it. Using your hands, a rolling pin, a mallet, or the hands of your children, crush the Goldfish as much as you can, but don't turn them into flour. You want some inconsistencies in shape; it'll make for better texture.
Baked Goldfish Chicken Tenders crush the Goldfish
3 Prep the assembly line: Find three medium bowls. Stir together the flour, salt, and pepper in one. Scramble the eggs in the second bowl. Add the crushed Goldfish crackers to the last one.
4 Bread the chicken: Working with a few pieces of chicken at a time, add to seasoned flour and coat well. Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish. Press the Goldfish on so they really stick and form a good crust.
Transfer coated chicken to the baking sheet. Repeat until all the chicken tenders are coated.
Oven-Fried Chicken Tenders bread the chicken Crispy Chicken Tenders in the Oven transfer to a baking sheet
5 Bake the chicken: Bake chicken tenders for about 20 minutes until they are cooked through, or reach an internal temperature of 165°F in the thickest part of the tenders. You can also test one of the thicker ones by cutting it in half and making sure it’s cooked through.
There’s no need to flip these, but you can flip them halfway through if they are browning too much on one side.
Serve tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or bbq sauce. My kids loved honey! You can also make the Dad Add and have a sandwich!
How to Reheat Leftover Tenders
You will probably have leftovers, which will keep for 3 to 4 days in the fridge. They reheat perfectly, but they will get soggy if you reheat them in the microwave. Either reheat them gently in a nonstick skillet over low heat until warmed through, or put them on a baking sheet and reheat them until they’re crispy, 7 to 8 minutes.
Prep time: 15 minutes Cook time: 20 minutes Yield: About 20 chicken tenders
For the even crispier tenders, place a metal rack inside the baking sheet and bake the tenders on top of the rack.
Ingredients
Nonstick spray, for sheet pan
2 cups Goldfish cheese crackers, well crushed
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
3 large eggs, scrambled
2 pounds chicken breast, sliced into strips about 2-inches long and 1/2-inch thick
1 Preheat the oven to 350°F. Line a baking sheet with foil and spray with nonstick spray (or brush with oil).
2 Crush the crackers: Place the crackers in a zip-top plastic bag and seal it. Using your hands, a rolling pin, a mallet, or the hands of your children, crush the Goldfish as much as you can, but don't turn them into flour. You want some inconsistencies in shape; it'll make for better texture.
Baked Goldfish Chicken Tenders crush the Goldfish
3 Prep the assembly line: Find three medium bowls. Stir together the flour, salt, and pepper in one. Scramble the eggs in the second bowl. Add the crushed Goldfish crackers to the last one.
4 Bread the chicken: Working with a few pieces of chicken at a time, add to seasoned flour and coat well. Then shake off any extra flour, move to the eggs and coat well, and finally add to crushed Goldfish. Press the Goldfish on so they really stick and form a good crust.
Transfer coated chicken to the baking sheet. Repeat until all the chicken tenders are coated.
Oven-Fried Chicken Tenders bread the chicken Crispy Chicken Tenders in the Oven transfer to a baking sheet
5 Bake the chicken: Bake chicken tenders for about 20 minutes until they are cooked through, or reach an internal temperature of 165°F in the thickest part of the tenders. You can also test one of the thicker ones by cutting it in half and making sure it’s cooked through.
There’s no need to flip these, but you can flip them halfway through if they are browning too much on one side.
Serve tenders while warm with a veggie and/or side salad and any dips you want, such as ketchup or bbq sauce. My kids loved honey! You can also make the Dad Add and have a sandwich!
How to Reheat Leftover Tenders
You will probably have leftovers, which will keep for 3 to 4 days in the fridge. They reheat perfectly, but they will get soggy if you reheat them in the microwave. Either reheat them gently in a nonstick skillet over low heat until warmed through, or put them on a baking sheet and reheat them until they’re crispy, 7 to 8 minutes.
Strawberry Cheesecake Smoothie Recipe
Makes 2 servings
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
Makes 2 servings
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
Chickpea Salad Recipe
Makes 6 cups
1 small red onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of red pepper flakes
2-15.5-ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and cook onion until translucent. Add garlic and stir for 30 seconds. Remove from heat. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a large bowl. Mix in onions and adjust seasonings. Serve immediately or store for later. This does well in the refrigerator for a few days as it marinates.
Makes 6 cups
1 small red onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of red pepper flakes
2-15.5-ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and cook onion until translucent. Add garlic and stir for 30 seconds. Remove from heat. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a large bowl. Mix in onions and adjust seasonings. Serve immediately or store for later. This does well in the refrigerator for a few days as it marinates.
Waffle Iron Banana Bread
Makes 8 small waffle breads
1 egg
¼ cup sugar
2 mashed bananas
1/3 cup buttermilk
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 cup white whole wheat flour or ½ cup white flour and ½ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Spray a waffle iron with nonstick spray. Using a whisk or a fork beat eggs and sugar in a medium bowl. Add mashed bananas, buttermilk, vegetable oil, and vanilla and blend. Mix in flour, baking powder, baking soda, and salt until just blended.
Drop about ¼ cup of batter onto 4 sections of the waffle iron and cook for 4 minutes. Remove when firm. Enjoy immediately or refrigerate for later.
Makes 8 small waffle breads
1 egg
¼ cup sugar
2 mashed bananas
1/3 cup buttermilk
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 cup white whole wheat flour or ½ cup white flour and ½ cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Spray a waffle iron with nonstick spray. Using a whisk or a fork beat eggs and sugar in a medium bowl. Add mashed bananas, buttermilk, vegetable oil, and vanilla and blend. Mix in flour, baking powder, baking soda, and salt until just blended.
Drop about ¼ cup of batter onto 4 sections of the waffle iron and cook for 4 minutes. Remove when firm. Enjoy immediately or refrigerate for later.
Easy Sloppy Joe Bake
Ingredients
2
pound ground beef
2
medium onions, chopped (1 cup)
2
cans (15.5 ounces each) original sloppy joe sauce
2
cups shredded Cheddar cheese (8 ounces)
2
cups Original Bisquick™ mix
1
cup milk
2
eggs
Steps
1
Heat oven to 400º. Cook beef and onions in ovenproof 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.
2
Stir remaining ingredients until blended. Pour over beef mixture. If skillet is not ovenproof, cover handle with aluminum foil.
3
Bake uncovered about 30 minutes or until golden brown.
Ingredients
2
pound ground beef
2
medium onions, chopped (1 cup)
2
cans (15.5 ounces each) original sloppy joe sauce
2
cups shredded Cheddar cheese (8 ounces)
2
cups Original Bisquick™ mix
1
cup milk
2
eggs
Steps
1
Heat oven to 400º. Cook beef and onions in ovenproof 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce. Sprinkle with cheese.
2
Stir remaining ingredients until blended. Pour over beef mixture. If skillet is not ovenproof, cover handle with aluminum foil.
3
Bake uncovered about 30 minutes or until golden brown.
Vegetable Soup Recipe
On a cold winter day, what could be better ?
(makes 8 large servings)
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
3 teaspoons Better than Bouillon Vegetable
6 cups water
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)
Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.
Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.
Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.
To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!
On a cold winter day, what could be better ?
(makes 8 large servings)
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
3 teaspoons Better than Bouillon Vegetable
6 cups water
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)
Slice onion in half and slice into rounds. Slice carrots Cut potato into small cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.
Add bouillon and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.
Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.
To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!
Cranberry Glazed Meatballs Recipe
Makes about 30 meatballs
Ingredients
Cranberry Glaze
1 cup sugar
1 cup water
1 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
A pinch of salt
1 teaspoon orange zest
1 teaspoon minced ginger
2 teaspoons apple cider vinegar or white vinegar
1/8 to 1/4 teaspoon cayenne, to taste
Meatballs
2 large slices white bread, crusts removed, bread torn into small pieces (approximately one cup, packed, or 2 ounces of bread, can sub 1/2 cup of plain breadcrumbs)
2 Tbsp milk
A generous 1/4 cup ricotta cheese
1 egg
1 1/4 pounds ground turkey
1 teaspoon kosher salt
1 1/2 teaspoons dried thyme
1 scant teaspoon fennel seeds
Flour for dusting (optional)
Vegetable oil
How to:
1 Make the cranberry glaze by mixing all the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes.
Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.
2 Prepare the meatballs: While the cranberries are cooking, prepare the meatballs. In a small bowl, put the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds and milk-sprinkled bread.
Gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.
3 Gently roll out small meatballs about an 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.
4 Brown the meatballs: Heat 2 Tbsp vegetable oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown all over. Use a fork to gentle nudge the meatballs, turning them.
Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs, or roll them in flour, before they go in the pan. Add more oil to the pan as needed.
5 Add glaze and simmer: Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes.
Remove the meatballs to a serving dish. Pour over remaining cranberry glaze. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer.
Makes about 30 meatballs
Ingredients
Cranberry Glaze
1 cup sugar
1 cup water
1 12-ounce bag of cranberries, fresh or frozen (no need to defrost)
A pinch of salt
1 teaspoon orange zest
1 teaspoon minced ginger
2 teaspoons apple cider vinegar or white vinegar
1/8 to 1/4 teaspoon cayenne, to taste
Meatballs
2 large slices white bread, crusts removed, bread torn into small pieces (approximately one cup, packed, or 2 ounces of bread, can sub 1/2 cup of plain breadcrumbs)
2 Tbsp milk
A generous 1/4 cup ricotta cheese
1 egg
1 1/4 pounds ground turkey
1 teaspoon kosher salt
1 1/2 teaspoons dried thyme
1 scant teaspoon fennel seeds
Flour for dusting (optional)
Vegetable oil
How to:
1 Make the cranberry glaze by mixing all the glaze ingredients except the cayenne in a small pot. Mix well and simmer until most of the berries have burst, about 15 minutes.
Strain mixture through a fine mesh strainer into a bowl, pressing the cranberry mush against the strainer with the side of a rubber spatula. (Be sure to scrape the outside of the sieve with the spatula.) Add cayenne to taste.
2 Prepare the meatballs: While the cranberries are cooking, prepare the meatballs. In a small bowl, put the torn bread and sprinkle it with the milk. Use a fork to pulverize the bread a bit. In a large bowl, use the same fork to whisk together the ricotta and the egg until smooth. Add the ground turkey, salt, thyme, fennel seeds and milk-sprinkled bread.
Gently mix with your (clean) hands until the ingredients are all incorporated. Don't overwork the meatball mixture or the meatballs will become too dense.
3 Gently roll out small meatballs about an 1 inch wide with the palms of your hands and set them on a baking sheet or large plate.
4 Brown the meatballs: Heat 2 Tbsp vegetable oil in a wide sauté pan on medium heat. Working in batches, add the meatballs, taking care not to crowd the pan, and brown all over. Use a fork to gentle nudge the meatballs, turning them.
Note that the meatballs will probably be a bit on the wet side, which may cause some splattering as you cook them in the oil. To reduce that, you may want to sprinkle some flour on the meatballs, or roll them in flour, before they go in the pan. Add more oil to the pan as needed.
5 Add glaze and simmer: Once the meatballs are browned and the glaze has been strained, add the glaze to the pan with the meatballs. Let simmer, uncovered, until the glaze reduces a bit and the meatballs cook through, about 5 minutes.
Remove the meatballs to a serving dish. Pour over remaining cranberry glaze. If the glaze during this process is too thick, add a little water. If too thin, let simmer a little longer.
Christmas Pizza
Ingredients
145g pizza base mix
6 tbsp tomato pasta sauce
large handful (about 100g) leftover stuffing (a sausage stuffing works well for this)
large handful (about 100g) leftover cooked turkey
Turkey
, shredded
100g mozzarella, sliced
small pack sage
Sage
, leaves picked
1 tbsp olive oil
Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce.
Scatter over the stuffing and turkey, then top with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.
Ingredients
145g pizza base mix
6 tbsp tomato pasta sauce
large handful (about 100g) leftover stuffing (a sausage stuffing works well for this)
large handful (about 100g) leftover cooked turkey
Turkey
, shredded
100g mozzarella, sliced
small pack sage
Sage
, leaves picked
1 tbsp olive oil
Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce.
Scatter over the stuffing and turkey, then top with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted.
Roasted Chicken and Brie Holly Mini Bites
Ingredients
1 French bread baguette (10-1/2 ounces)
1/4 cup mayonnaise
1-1/2 teaspoons garlic paste
12 slices deli chicken, halved
1/4 cup apple jelly
1/4 cup fig preserves
24 fresh baby spinach leaves
4 ounces mini Brie cheese wheel
1/3 cup sweetened dried cranberries
Directions
Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken.
Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.
Ingredients
1 French bread baguette (10-1/2 ounces)
1/4 cup mayonnaise
1-1/2 teaspoons garlic paste
12 slices deli chicken, halved
1/4 cup apple jelly
1/4 cup fig preserves
24 fresh baby spinach leaves
4 ounces mini Brie cheese wheel
1/3 cup sweetened dried cranberries
Directions
Preheat broiler. Cut baguette into 24 slices; place on foil-lined baking sheets. Combine mayonnaise and garlic; spread evenly over baguette slices. Add a half slice of chicken to each. Combine apple jelly and fig preserves; spread evenly over chicken.
Add one baby spinach leaf to each slice. Standing the Brie wheel on end, cut crosswise into six narrow slices. Lay slices flat; cut each into four wedges. Add one cheese wedge to each baguette. Top with 3 cranberries. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Cool 5 minutes before serving.
Honey glazed ham
This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)"
You need:
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Prep
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
This ham tastes very much like the famous honey baked ham but costs much less, and there's no need to fight the crowds at holiday time. You can even buy the ham presliced to make it easier and more like the original. It is very good. (I do this while preparing the rest of the meal in the kitchen so that I don't forget to baste!)"
You need:
1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Prep
Preheat oven to 325 degrees F (165 degrees C).
Score ham, and stud with the whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
Christmas reindeer cupcakes
Ingredients
1 packet Betty Crocker mud cake mix
3 eggs
1/4 cup vegetable oil
3/4 cup water
1 cup dark chocolate buttons
12 jumbo marshmallows
white writing icing
dark chocolate writing icing
red writing icing
12 pretzels
method
Preheat oven to 200°C. Place white patty cases into a muffin tin and prepare the Betty Crocker cake mix (with the oil, eggs and water) according to the packet instructions.
Bake for 20 minutes and remove from the oven. Leave to cool on a wire rack.
Melt the dark chocolate buttons in the microwave until they reach the desired consistency. Dip them in the chocolate before placing one on top of each of the cooled cupcakes.
Use the white writing icing to create two eyes on top of the marshmallow once the chocolate is set. Once the white icing has set draw on two pupils using the dark chocolate icing and a red nose.
Using a little more of the dark chocolate writing icing stick half a pretzel on top to represent antlers.
Ingredients
1 packet Betty Crocker mud cake mix
3 eggs
1/4 cup vegetable oil
3/4 cup water
1 cup dark chocolate buttons
12 jumbo marshmallows
white writing icing
dark chocolate writing icing
red writing icing
12 pretzels
method
Preheat oven to 200°C. Place white patty cases into a muffin tin and prepare the Betty Crocker cake mix (with the oil, eggs and water) according to the packet instructions.
Bake for 20 minutes and remove from the oven. Leave to cool on a wire rack.
Melt the dark chocolate buttons in the microwave until they reach the desired consistency. Dip them in the chocolate before placing one on top of each of the cooled cupcakes.
Use the white writing icing to create two eyes on top of the marshmallow once the chocolate is set. Once the white icing has set draw on two pupils using the dark chocolate icing and a red nose.
Using a little more of the dark chocolate writing icing stick half a pretzel on top to represent antlers.
DIY Peppermint Mocha Recipe
1/4 cup low fat milk
1/4 cup coffee
1 tablespoon dark chocolate syrup
1 drop peppermint extract
Brew some coffee and heat milk in microwave until hot. Mix chocolate syrup and peppermint extract into coffee. Foam milk with milk frother or just pour hot milk into cup. Sit down and enjoy!
Sneaky Zucchini Lasagna
Serves 8, 1 ¼ cups per serving
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Preheat the oven to 375°F degrees.
Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
Serves 8, 1 ¼ cups per serving
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Preheat the oven to 375°F degrees.
Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
Apple Butter Recipe
makes 4 cups
5 pounds apples, unpeeled, cored, and cut up
1 cup water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
pinch of salt
Coat a 6-quart slow cooker with nonstick cooking spray. Add the apples, water, cinnamon, allspice, and salt. Cover and cook on low for 12 hours (or overnight).
Blend cooked apples with an immersion blender, food processor, or regular blender and pour liquid back into the slow cooker.
Remove the lid and cook for additional 2-4 hours on low to reach your desired thickness.
Store in covered containers in the refrigerator for up to 2 months, freeze for up to 3 months, or can the apple butter via the above procedure. Use 4 - 8-ounce jars for canning 5 pounds cooked apples.
makes 4 cups
5 pounds apples, unpeeled, cored, and cut up
1 cup water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
pinch of salt
Coat a 6-quart slow cooker with nonstick cooking spray. Add the apples, water, cinnamon, allspice, and salt. Cover and cook on low for 12 hours (or overnight).
Blend cooked apples with an immersion blender, food processor, or regular blender and pour liquid back into the slow cooker.
Remove the lid and cook for additional 2-4 hours on low to reach your desired thickness.
Store in covered containers in the refrigerator for up to 2 months, freeze for up to 3 months, or can the apple butter via the above procedure. Use 4 - 8-ounce jars for canning 5 pounds cooked apples.
Easy pizza toast is the ultimate after school snack for kids (and the adults will love it too). Use any toppings of your choice in this 5-minute treat.
Ingredients
Instructions
Ingredients
- 4-8 slices bread of your choice toasted
- 1 cup Pizza sauce
- 1-2 cups grated mozzarella
- salami/ toppings of your choice
- 1 teaspoon oregano
Instructions
- Pre-heat the grill of your oven.
- Place the toast on a baking sheet and add a generous spoonful of pizza sauce. Spread with the back of the spoon to the corners.
- Top with a handful of grated mozzarella followed by the toppings of your choice.
- Sprinkle over a little oregano.
- Place in the oven and allow to cook until the cheese has melted.
- Remove from the oven and allow to cool for a few minutes before serving.
Beef Kebabs Recipe
Prep time: 45 minutes Cook time: 15 minutes Yield: Serves 4 to 6
Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.
INGREDIENTS
Marinade Ingredients:
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Freshly ground black pepper to taste
Kebab Ingredients:
1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1-2 medium red onions
1/2 to a pound button mushrooms
About 20 bamboo or wooden skewers
METHOD
1 Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. ( I've kept the meat marinating for a couple days, still great.)
2 Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3 Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
Paint the kebabs with some of the remaining marinade.
3 Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
4 Let rest: Let the meat rest for 5 minutes before serving.
Prep time: 45 minutes Cook time: 15 minutes Yield: Serves 4 to 6
Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare.
INGREDIENTS
Marinade Ingredients:
1/3 cup olive oil
1/3 cup soy sauce
3 Tbsp red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 Tbsp minced fresh ginger
Freshly ground black pepper to taste
Kebab Ingredients:
1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1-2 medium red onions
1/2 to a pound button mushrooms
About 20 bamboo or wooden skewers
METHOD
1 Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. ( I've kept the meat marinating for a couple days, still great.)
2 Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
3 Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
Paint the kebabs with some of the remaining marinade.
3 Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
4 Let rest: Let the meat rest for 5 minutes before serving.
S’mores Pie Recipe
INGREDIENTS
1/2 cup granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
3 cups whole milk
4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
3 egg yolks
1 9-inch prepared graham cracker crust, store-bought or homemade
26 marshmallows (about half of a 10-ounce bag)
Semisweet chocolate shavings, optional
Broken graham cracker pieces, optional
1 Mix the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment.
The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
It’s okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)
3 Add the chocolate, butter, and vanilla: Add the chocolate, butter, and vanilla to the bowl with the pudding. Stir with a whisk until the chocolate and butter melt and the mixture is smooth.
4 Fill and chill the pie: Pour the filling into the prepared graham cracker pie crust. Let cool for 1 hour at room temperature, then transfer to the refrigerator and chill, uncovered, for at least 4 hours or up to overnight until set.
When fully set, the pudding will no longer jiggle and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey). There may be some cracks in the top of the pie, but don't fret because it will soon get covered with marshmallows.
5 Add the marshmallows: Place the marshmallows on top of the chilled pie. (I arranged them in concentric circles, but feel free to get crazy!) Set the pie on top of a baking sheet and place under the broiler until lightly charred, about 45 seconds. (You can also use a kitchen torch.)
6 Serve: Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.
INGREDIENTS
1/2 cup granulated sugar
1/3 cup cornstarch
2 tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt
3 cups whole milk
4 ounces semisweet (56%) chocolate, chopped (about 3/4 cup)
3 tablespoons unsalted butter
1 teaspoon vanilla extract
3 egg yolks
1 9-inch prepared graham cracker crust, store-bought or homemade
26 marshmallows (about half of a 10-ounce bag)
Semisweet chocolate shavings, optional
Broken graham cracker pieces, optional
1 Mix the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
2 Microwave the pudding: Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave on high for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.
Partially cover again and microwave for 2 more minutes. Remove and whisk again. Continue to microwave in 30-second increments, stirring the pudding between each increment.
The pudding should start to thicken slightly somewhere between 5 and 6 minutes. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding.
It’s okay if it seems a little loose at this point; the pudding will thicken further as it cools. Total cooking time will be 6 to 8 minutes. (My microwave took 7 minutes 30 seconds.)
3 Add the chocolate, butter, and vanilla: Add the chocolate, butter, and vanilla to the bowl with the pudding. Stir with a whisk until the chocolate and butter melt and the mixture is smooth.
4 Fill and chill the pie: Pour the filling into the prepared graham cracker pie crust. Let cool for 1 hour at room temperature, then transfer to the refrigerator and chill, uncovered, for at least 4 hours or up to overnight until set.
When fully set, the pudding will no longer jiggle and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey). There may be some cracks in the top of the pie, but don't fret because it will soon get covered with marshmallows.
5 Add the marshmallows: Place the marshmallows on top of the chilled pie. (I arranged them in concentric circles, but feel free to get crazy!) Set the pie on top of a baking sheet and place under the broiler until lightly charred, about 45 seconds. (You can also use a kitchen torch.)
6 Serve: Top with some crumbled graham crackers and chocolate shavings, if using, slice, and serve. Aim between the marshmallows for the cleanest slices.
Strawberry Yogurt Popsicles Recipe
These popsicles have more strawberry than yogurt. If you'd like closer to equal parts strawberry and yogurt, increase the amount of yogurt to 1 1/2 cups.
INGREDIENTS
For the simple syrup
1/2 cup granulated sugar
1/2 cup water
For the popsicles
1-pound (4 cups) strawberries, hulled and halved
1 tablespoon lemon juice
1 cup plain or vanilla yogurt
1 Make the simple syrup: In a small saucepan over medium heat, stir the sugar and water together. Bring to a boil and stir until sugar is dissolved. Chill until cold or set the pot in a bowl of ice to cool.
This will make about 3/4 cup syrup; you will not use it all for this recipe. The leftover syrup can be stored in the fridge for several weeks.
2 Puree the strawberries: In a blender or food processor, puree the strawberries, lemon juice, and 3 tablespoons of the simple syrup until smooth. Taste and add more simple syrup if you like. Transfer to a measuring cup or bowl.
Strawberry Yogurt Popsicles with Plain Yogurt puree the strawberries
3 Whisk the yogurt: In a bowl, whisk the yogurt to smooth out the lumps. (If you like sweetened yogurt, add honey or simple syrup to taste.)
4 Fill the popsicle molds: Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt. Continue alternating yogurt and berries until the molds are filled to 1/4-inch from the top (this allows for expansion when freezing).
With a skewer or chopstick, poke deep into the popsicle molds and swirl the yogurt and fruit together.
Note: Exact proportions will depend on the size of your popsicle molds. You may end up with leftover strawberry puree, which can be refrigerated for up to 5 days or frozen for up to 3 months for future popsicles or stirred into plain yogurt for breakfast.
Frozen Yogurt Popsicles with Strawberries fill the molds
5 Freeze the popsicles: Freeze for 1 hour. Remove the mold from the freezer and insert the popsicle sticks, leaving about 2 inches of each stick above the mold. Return to the freezer for another 3 to 4 hours, or until frozen.
5 Serve or store: Dip the bottom and sides of the mold in a container of hot water (do not submerge all the way) and hold just long enough to slightly thaw the popsicles so they release from the mold.
Serve at once or transfer them to freezer bags and store in the freezer. Three popsicles will fit snugly in a quart-sized freezer bag. Leave them out to soften for a few minutes before diving in, if you can wait that long.
These popsicles have more strawberry than yogurt. If you'd like closer to equal parts strawberry and yogurt, increase the amount of yogurt to 1 1/2 cups.
INGREDIENTS
For the simple syrup
1/2 cup granulated sugar
1/2 cup water
For the popsicles
1-pound (4 cups) strawberries, hulled and halved
1 tablespoon lemon juice
1 cup plain or vanilla yogurt
1 Make the simple syrup: In a small saucepan over medium heat, stir the sugar and water together. Bring to a boil and stir until sugar is dissolved. Chill until cold or set the pot in a bowl of ice to cool.
This will make about 3/4 cup syrup; you will not use it all for this recipe. The leftover syrup can be stored in the fridge for several weeks.
2 Puree the strawberries: In a blender or food processor, puree the strawberries, lemon juice, and 3 tablespoons of the simple syrup until smooth. Taste and add more simple syrup if you like. Transfer to a measuring cup or bowl.
Strawberry Yogurt Popsicles with Plain Yogurt puree the strawberries
3 Whisk the yogurt: In a bowl, whisk the yogurt to smooth out the lumps. (If you like sweetened yogurt, add honey or simple syrup to taste.)
4 Fill the popsicle molds: Fill the molds by alternating about 1 tablespoon of fruit puree and 1 tablespoon of yogurt. Continue alternating yogurt and berries until the molds are filled to 1/4-inch from the top (this allows for expansion when freezing).
With a skewer or chopstick, poke deep into the popsicle molds and swirl the yogurt and fruit together.
Note: Exact proportions will depend on the size of your popsicle molds. You may end up with leftover strawberry puree, which can be refrigerated for up to 5 days or frozen for up to 3 months for future popsicles or stirred into plain yogurt for breakfast.
Frozen Yogurt Popsicles with Strawberries fill the molds
5 Freeze the popsicles: Freeze for 1 hour. Remove the mold from the freezer and insert the popsicle sticks, leaving about 2 inches of each stick above the mold. Return to the freezer for another 3 to 4 hours, or until frozen.
5 Serve or store: Dip the bottom and sides of the mold in a container of hot water (do not submerge all the way) and hold just long enough to slightly thaw the popsicles so they release from the mold.
Serve at once or transfer them to freezer bags and store in the freezer. Three popsicles will fit snugly in a quart-sized freezer bag. Leave them out to soften for a few minutes before diving in, if you can wait that long.
Banana Split Pie
Ingredients:
1 stick butter, melted
1 box graham cracker crumbs
1 stick butter, softened
2 eggs
2 cups confectioners’ sugar
5 bananas, sliced
1 (15 ounce) can crushed pineapple, undrained
1 (16 ounce) container Cool-Whip, thawed
1 (4 ounce) jar maraschino cherries, stemmed
1/2 cup pecans, chopped
Chocolate Syrup, optional
In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.
In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.
Ingredients:
1 stick butter, melted
1 box graham cracker crumbs
1 stick butter, softened
2 eggs
2 cups confectioners’ sugar
5 bananas, sliced
1 (15 ounce) can crushed pineapple, undrained
1 (16 ounce) container Cool-Whip, thawed
1 (4 ounce) jar maraschino cherries, stemmed
1/2 cup pecans, chopped
Chocolate Syrup, optional
In a 9×13 glass or porcelain dish, combine 1 stick of melted butter and graham cracker crumbs. With a fork, incorporate the butter until the crumbs are coated. Firmly press into a crust in the bottom of the pan.
In a medium bowl, cream together the other stick of softened butter, eggs and confectioners’ sugar; beat for 15 minutes. Spread evenly on the graham cracker crust. Layer banana slices evenly on top of butter/sugar mixture; layer pineapple on top of the bananas. Evenly spread the Cool-Whip and garnish with cherries and pecans. Drizzle optional chocolate syrup over the top. Refrigerate at least 2 hours or overnight. Keeps well refrigerated for about a week.
Roasted Rhubarb Recipe
(makes 8 servings)
1-pound rhubarb
1/2 cup honey
Preheat oven to 450F. Remove rhubarb leaves and tough end and chop into small pieces. Mix rhubarb and honey in small bowl. Line a rimmed baking sheet with parchment paper for easy clean up and spread rhubarb on it. Roast for 10 minutes. Enjoy!
(makes 8 servings)
1-pound rhubarb
1/2 cup honey
Preheat oven to 450F. Remove rhubarb leaves and tough end and chop into small pieces. Mix rhubarb and honey in small bowl. Line a rimmed baking sheet with parchment paper for easy clean up and spread rhubarb on it. Roast for 10 minutes. Enjoy!
Strawberry season is just around the corner. Here's some easy things to try !
Strawberry Healthy cake Recipe
(8 servings)
1/2 15-ounce Angel Food Cake (store made)
1-pound strawberries
whipped cream, optional
Slice 8 slices of cake and place on plates. Wash, hull, and chop strawberries into small pieces. Mash 1/2 of them in a bowl with a potato masher. Mix in the strawberry pieces and divide into 8 servings onto the cake.
Add whipped cream and enjoy!
Strawberry Yogurt Recipe
Makes 6 - 4-ounce servings
1-pound frozen strawberries
1 cup plain yogurt
¼ cup sugar
Put frozen strawberries in food processor and blend until minced. Add yogurt and sugar and puree. Serve immediately.
Store it in a container in your freezer for future consumption.
Makes 6 - 4-ounce servings
1-pound frozen strawberries
1 cup plain yogurt
¼ cup sugar
Put frozen strawberries in food processor and blend until minced. Add yogurt and sugar and puree. Serve immediately.
Store it in a container in your freezer for future consumption.
Super easy, super good !
PB2 Banana Smoothie Recipe
Makes 1
8 ounces almond milk, unsweetened
1 ripe banana
2 tablespoons PB2 or equivalent
Pour almond milk into blender and add banana and PB2. Blend and serve.
PB2 Banana Smoothie Recipe
Makes 1
8 ounces almond milk, unsweetened
1 ripe banana
2 tablespoons PB2 or equivalent
Pour almond milk into blender and add banana and PB2. Blend and serve.
Greek Yogurt Egg Salad Recipe
Makes 6 servings
8 large eggs
2/3 cup plain Greek Yogurt (2%)
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried dill
salt and pepper to taste
Place eggs in large sauce and cover with cold water until they are immersed. Bring to a boil and cook for one minute. Cover and remove from heat. Leave for 10 minutes and then drain. When eggs are cool, peel them.
In a large bowl place peeled eggs, Greek yogurt, mayonnaise, mustard, and dill. Using a potato masher, roughly mash and mix eggs until you have your desired consistency. Add salt and pepper to taste.
Serve over lettuce, on bread, in a pita, on crackers or alone. Store in refrigerator for five days.
Makes 6 servings
8 large eggs
2/3 cup plain Greek Yogurt (2%)
1 tablespoon mayonnaise
2 teaspoons Dijon mustard
1 teaspoon dried dill
salt and pepper to taste
Place eggs in large sauce and cover with cold water until they are immersed. Bring to a boil and cook for one minute. Cover and remove from heat. Leave for 10 minutes and then drain. When eggs are cool, peel them.
In a large bowl place peeled eggs, Greek yogurt, mayonnaise, mustard, and dill. Using a potato masher, roughly mash and mix eggs until you have your desired consistency. Add salt and pepper to taste.
Serve over lettuce, on bread, in a pita, on crackers or alone. Store in refrigerator for five days.
Fruit Pizza RecipeMakes 16 servings
1 cup all-purpose flour
¼ cup confectioner’s sugar
1/2 cup cold butter, cubed
1-8 ounce package reduced-fat cream cheese
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and cut into chunks
1 cup fresh blueberries
1 can mandarin oranges, drained
Heat oven to 350. In a large bowl, mix flour, confectioner’s sugar, and butter until crumbly. Press into a 12-inch diameter pizza pan. Bake for 10-12 minutes until golden brown. Cool on a wire rack.
In a medium bowl, beat cream cheese, sugar, and vanilla. When “crust” is still slightly warm, spread the cream cheese mixture on top. Add the fruit and chill for an hour so it will firm up.
1 cup all-purpose flour
¼ cup confectioner’s sugar
1/2 cup cold butter, cubed
1-8 ounce package reduced-fat cream cheese
2 tablespoons sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and cut into chunks
1 cup fresh blueberries
1 can mandarin oranges, drained
Heat oven to 350. In a large bowl, mix flour, confectioner’s sugar, and butter until crumbly. Press into a 12-inch diameter pizza pan. Bake for 10-12 minutes until golden brown. Cool on a wire rack.
In a medium bowl, beat cream cheese, sugar, and vanilla. When “crust” is still slightly warm, spread the cream cheese mixture on top. Add the fruit and chill for an hour so it will firm up.
Homemade Instant Hot Chocolate Mix Recipe
Makes 4 ½ cups
1 ½ cups confectioner’s sugar
1 ½ cups unsweetened cocoa powder
1 ½ cups nonfat dry milk powder
1 teaspoon salt
2 teaspoons corn starch
In a large bowl, mix sugar, cocoa powder, dry milk powder, salt and cornstarch. Store in a Mason jar or plastic container. When ready to use, shake the container, and add 1 tablespoon of mix for every two ounces of hot water or hot milk. Mix thoroughly in your cup. Four tablespoons of mix will make 8 ounces of cocoa.
Makes 4 ½ cups
1 ½ cups confectioner’s sugar
1 ½ cups unsweetened cocoa powder
1 ½ cups nonfat dry milk powder
1 teaspoon salt
2 teaspoons corn starch
In a large bowl, mix sugar, cocoa powder, dry milk powder, salt and cornstarch. Store in a Mason jar or plastic container. When ready to use, shake the container, and add 1 tablespoon of mix for every two ounces of hot water or hot milk. Mix thoroughly in your cup. Four tablespoons of mix will make 8 ounces of cocoa.
Peanut Butter and Banana Ice Cream Recipe
Makes 4, 1/2 cup servings
3 very ripe bananas
2 tablespoons natural peanut butter (no sugar added)
Slice bananas and place slices on a cooking sheet in the freezer for 1-2 hours.
Using either a blender or food processor, blend the frozen bananas and peanut butter until smooth.
Eat immediately for a soft serve consistency or freeze for later consumption.
Makes 4, 1/2 cup servings
3 very ripe bananas
2 tablespoons natural peanut butter (no sugar added)
Slice bananas and place slices on a cooking sheet in the freezer for 1-2 hours.
Using either a blender or food processor, blend the frozen bananas and peanut butter until smooth.
Eat immediately for a soft serve consistency or freeze for later consumption.
Chickpea Salad Recipe
Makes 6 cups
1 small red onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of red pepper flakes
2-15.5-ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and cook onion until translucent. Add garlic and stir for 30 seconds. Remove from heat. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a large bowl. Mix in onions and adjust seasonings. Serve immediately or store for later. This does well in the refrigerator for a few days as it marinates.
Makes 6 cups
1 small red onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of red pepper flakes
2-15.5-ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and cook onion until translucent. Add garlic and stir for 30 seconds. Remove from heat. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a large bowl. Mix in onions and adjust seasonings. Serve immediately or store for later. This does well in the refrigerator for a few days as it marinates.
Home-made barbeque chicken
Ingredients
2 Tbsp. Onion Powder
2 Tsp. Garlic Powder
2/3 C. Molasses
1 1/2 C. Ketchup
1/3 C. Brown Sugar
3 Tbsp. Honey Mustard
1/3 C. Cider Vinegar
2 Tsp. Ground Black Pepper
Chili powder can be added to taste for spiciness
2 Lbs. Boneless Skinless Chicken Breast - Cut into 1 to 1 1/2 Inch Cubes (if grilling, make sure you have a grill basket)
Steps
In medium pot, combine everything except the chicken and mix it all together. Taste it now - if everything tastes all right, then proceed. If not, figure out what went wrong!
Turn the heat on to low. While stirring frequently, cook the sauce for around 30 minutes (while waiting prepare the chicken). Taste it again, just to make sure everything is still OK.
Prepare your chicken. You can cook this any way you want, but I prefer on the grill in a grill basket. Anyway, set aside around a cup of sauce for people to drizzle on. Then, place the chicken in the grill basket and brush on the remaining sauce. Cook the chicken until it's done to your liking.
Plate up the chicken, and ENJOY!
Ingredients
2 Tbsp. Onion Powder
2 Tsp. Garlic Powder
2/3 C. Molasses
1 1/2 C. Ketchup
1/3 C. Brown Sugar
3 Tbsp. Honey Mustard
1/3 C. Cider Vinegar
2 Tsp. Ground Black Pepper
Chili powder can be added to taste for spiciness
2 Lbs. Boneless Skinless Chicken Breast - Cut into 1 to 1 1/2 Inch Cubes (if grilling, make sure you have a grill basket)
Steps
In medium pot, combine everything except the chicken and mix it all together. Taste it now - if everything tastes all right, then proceed. If not, figure out what went wrong!
Turn the heat on to low. While stirring frequently, cook the sauce for around 30 minutes (while waiting prepare the chicken). Taste it again, just to make sure everything is still OK.
Prepare your chicken. You can cook this any way you want, but I prefer on the grill in a grill basket. Anyway, set aside around a cup of sauce for people to drizzle on. Then, place the chicken in the grill basket and brush on the remaining sauce. Cook the chicken until it's done to your liking.
Plate up the chicken, and ENJOY!
Pomander balls are your new tradition! Instead of baking cookies (and eating them) play with oranges and cloves.
All you need is navel oranges, cloves, pearl headed pins, and pretty ribbon. Because I thought I needed many cloves, I bought a pound off of Amazon but that was crazy. I now have enough cloves for the rest of my life. You can definitely get away with 1 cup depending on how many you make.
First, I would like to introduce you to the orange clove ornament. You simply slice the orange about ½ inch thick, stick cloves in the outer skin, and cut a small hole for the ribbon.
All you need is navel oranges, cloves, pearl headed pins, and pretty ribbon. Because I thought I needed many cloves, I bought a pound off of Amazon but that was crazy. I now have enough cloves for the rest of my life. You can definitely get away with 1 cup depending on how many you make.
First, I would like to introduce you to the orange clove ornament. You simply slice the orange about ½ inch thick, stick cloves in the outer skin, and cut a small hole for the ribbon.
All you need is navel oranges, cloves, pearl headed pins, and pretty ribbon. Because I thought I needed many cloves, I bought a pound off of Amazon but that was crazy. I now have enough cloves for the rest of my life. You can definitely get away with 1 cup depending on how many you make.
First, I would like to introduce you to the orange clove ornament. You simply slice the orange about ½ inch thick, stick cloves in the outer skin, and cut a small hole for the ribbon. Then, you place them in a dehydrator or an oven at 200 F for about 6 hours until they are dry. String it on a ribbon and you have a delicious smelling ornament!
I hung up mine in my window and can you see how it looks like stained glass.
Santa Hat Recipe
makes 10 hats
10 fresh strawberries
½ cup part skim ricotta cheese
2 tablespoons confectioners sugar
¼ teaspoon vanilla
Hull strawberries and slice a small portion off the bottom so that the strawberry will lay flat. Mix together ricotta, sugar, and vanilla. Using a spoon, put filing between the bottom slice and the top slice. Add a dab of filling to the tip of the strawberry.
These can be enjoyed immediately or put in the refrigerator to be served later. These will last one day in the fridge.
makes 10 hats
10 fresh strawberries
½ cup part skim ricotta cheese
2 tablespoons confectioners sugar
¼ teaspoon vanilla
Hull strawberries and slice a small portion off the bottom so that the strawberry will lay flat. Mix together ricotta, sugar, and vanilla. Using a spoon, put filing between the bottom slice and the top slice. Add a dab of filling to the tip of the strawberry.
These can be enjoyed immediately or put in the refrigerator to be served later. These will last one day in the fridge.
Peppermint Candy Ornaments
Line cookie sheet with Reynolds® Parchment Paper
Spray oven-safe, metal cookie cutters with non-stick cooking spray, then place on a cookie baking sheet. Fill each cookie cutter with peppermint candies. Break candies into pieces to fill in smaller areas.
Bake in oven at 350 degrees F for 3–9 minutes until candies melt into cookie cutter shape.
Remove from oven and let candy harden. Stab with toothpick or skewer to create hole for hanging.Then stretch cookie cutter to remove candy “ornamint”.
Line cookie sheet with Reynolds® Parchment Paper
Spray oven-safe, metal cookie cutters with non-stick cooking spray, then place on a cookie baking sheet. Fill each cookie cutter with peppermint candies. Break candies into pieces to fill in smaller areas.
Bake in oven at 350 degrees F for 3–9 minutes until candies melt into cookie cutter shape.
Remove from oven and let candy harden. Stab with toothpick or skewer to create hole for hanging.Then stretch cookie cutter to remove candy “ornamint”.
Authentic Italian Meal
Ingredients
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta
Instructions
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11×17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.
Ingredients
1 pint part-skim ricotta cheese
8 ounces shredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta
Instructions
Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into an 11×17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
Bake 45 minutes, or until bubbly.
Strawberry Punch Bowl Cake
Ingredients
1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
2 bananas
1 (16 oz.) carton Cool Whip
How to make it:
Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight.
Ingredients
1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
2 bananas
1 (16 oz.) carton Cool Whip
How to make it:
Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight.
Pizza pull apart bread
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 1 round loaf Italian bread
- 4 oz cream cheese, softened
- 1/2 tsp oregano, dried
- 1/2 tsp basil, dried
- 1/2 tsp salt
- 3 cups mozzarella cheese, shredded
- 1 cup pepperoni
- 1/4 cup onion, chopped
- 1 bell pepper, chopped
- Best Ever Pizza Sauce for dipping
INSTRUCTIONS
- preheat oven to 350 degrees F
- make 1 inch slices into the bread, making sure not to go all the way through
- turn the bread and slice in the other direction, making 1 inch cubes that are still attached
- add cream cheese, salt, oregano, and basil into a bowl and mix until completely combined
- spread an even layer in between all of the slices
- press 1 1/2 cup of the shredded mozzarella in all the cracks
- then layer in your pepperoni, onion and bell pepper
- top with the remaining cheese
- place on a foil lined baking sheet and then cover with more foil
- place in the oven for 30 minutes then remove foil and return to the oven for another 5 minutes or until cheese is bubbly
P B & J Popcorn
Peanut Butter & Jelly Popcorn is a delicious snack and you can change up the taste with different jelly flavors. It is quick and easy to make and perfect for kids and adults!
INGREDIENTS
INSTRUCTIONS
Peanut Butter & Jelly Popcorn is a delicious snack and you can change up the taste with different jelly flavors. It is quick and easy to make and perfect for kids and adults!
INGREDIENTS
- 12 cups popped popcorn (plain)
- 4 tbsp peanut butter
- 4 tbsp jelly (I used Low Sugar Strawberry)
- 2 tbsp butter
- optional-salt
INSTRUCTIONS
- Melt peanut butter, jelly, and butter over low heat
- Pour over popcorn
- Toss to coat all of the popcorn
- Optional-sprinkle salt on popcorn and toss
Chocolate drop cookies
This is a candy-like cookie that's a snap to make!
Ingredients
Instructions
Notes
Variation: add ½ cup GF peanut butter
This is a candy-like cookie that's a snap to make!
Ingredients
- 2 cups sugar
- ½ cup butter
- ½ cup milk or milk substitute
- 1 tsp vanilla
- 1 cup cocoa
- 3 cups GF rolled oats
Instructions
- In a saucepan, melt butter, then add sugar, milk and vanilla. Bring to a boil stirring constantly. Once at full boil, allow to boil for 3 minutes without stirring.
- Remove from heat and quickly stir in cocoa and oats. Very quickly drop by teaspoonfuls onto a parchment lined baking sheet. Mixture will setup quickly, so get all the cookies dropped as quick as you can.
- Allow to cool and dry completely. Do not refrigerate, store in an air tight container
Notes
Variation: add ½ cup GF peanut butter
LOADED POTATO NACHOS
Loaded Potato Nachos are made by topping oven baked potato rounds with all of your favorite loaded baked potato toppings, nachos-style!
Serves: 4 servings
INGREDIENTS
INSTRUCTIONS:
Preheat your oven to 425 degrees. Line baking sheet with foil.
Loaded Potato Nachos are made by topping oven baked potato rounds with all of your favorite loaded baked potato toppings, nachos-style!
Serves: 4 servings
INGREDIENTS
- 1 large or 2 small russet potatoes, sliced into1/8 inch rounds
- 2 Tbsp olive oil
- salt and pepper
- 2 oz sharp shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 Tbsp sour cream
- 1 green onion, chopped
INSTRUCTIONS:
Preheat your oven to 425 degrees. Line baking sheet with foil.
- Toss the potato rounds in the olive oil and season with salt and pepper. Place on the baking sheet in a single layer. Bake in the preheated oven for 10 minutes. Flip and continue baking for an additional 5-10 minutes, depending on how thin your rounds are.
- Pile the cooked potato rounds onto an oven safe serving dish (or pile them right up on the baking sheet) and sprinkle with the shredded cheese. Return to the oven for 3-5 minutes, or until cheese is melted. Remove from the oven and top with the crumbled bacon, sour cream, and green onions.
Loaded Tater Tot bites
These crisp Loaded Tater Tot Bites are filled with your favorite baked potato toppings for an amazing appetizer!
INGREDIENTS
INSTRUCTIONS
These crisp Loaded Tater Tot Bites are filled with your favorite baked potato toppings for an amazing appetizer!
INGREDIENTS
- 48 Tater Tots, frozen
- 1 1/2 c. Cheddar Cheese, shredded
- 1/2 c Bacon, cooked and diced
- 1/2 c Ranch dressing
- Note: Use any ingredients you like on your loaded baked potato. These are just suggestions!
INSTRUCTIONS
- Preheat oven to 425°F.
- Grease a mini muffin pan and place three tater tots in each cup. Bake for 10 minutes.
- After 10 minutes remove the muffin pan from the oven and use a tamper to press the tater tots down into each cup. This will create a tater tot cup.
- Fill the tater tots with the cheese and bacon (or your loaded potato ingredients).
- Place the tater tots back in the oven and cook for another 15 - 20 minutes until the tater tots become golden brown.
- Remove from the oven and let the tots cool for at least 5 minutes
- Drizzle the ranch dressing over the tots before serving. Enjoy!
Loaded Tater Tot Nachos
INGREDIENTS
- 1 large bag frozen tater tots, baked per package instructions
- 1 lb. ground beef
- 1 package taco seasoning
- 2-3 cups shredded cheddar cheese
- 6 slices bacon, cooked & crumbled
- avocado, cilantro, salsa, sliced olives & sour cream for garnish
INSTRUCTIONS
- Prepare tater tots per package instructions.
- While tater tots bake, cook ground beef with taco seasoning until beef is browned and cooked through. Set aside.
- Once tots are done baking, remove from oven. Keep oven on. Top with cooked beef, cooked bacon, and cheese. Place back in the oven until cheese is bubbly and melted. Remove from oven and top with sour cream, salsa, olives, avocado, and cilantro or other desired toppings.
Loaded Pub Fries
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 12 slices bacon, cooked crisp (reserve 1 tablespoon bacon fat)
- 2 pounds all-purpose potatoes
- 1 tablespoon melted butter
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Manchego cheese, shredded
- 2 medium scallions diced
- Sour cream for garnish
INSTRUCTIONS
- Cook bacon crisp and rough chop. Set aside. Reserve one tablespoon of the bacon fat.
- Preheat oven to 425 degrees.
- Cut potatoes into wedges. Since all-purpose potatoes vary in size, try to keep the wedges uniform. You may get 8 wedges from one but 16 from another. Place potatoes in large bowl and add bacon fat, melted butter, salt, garlic powder and smoked paprika. Toss well to coat.
- Pour out potatoes onto a sheet pan in a single layer and roast for 15 minutes. Flip and roast for another 10-15 minutes or until browned and cooked through.
- Mound the potatoes into four piles. Cover each pile with the Machego cheese, then bacon then the cheddar cheese. Place the pan back in the over for 2-3 minutes to melt the cheese. Alternatively, keep the fries in a single layer and cover with both cheese types and bacon and again place back in oven for 2-3 minutes to melt cheese.
- If serving individual servings, place each portion on a small plate, sprinkle with scallions and place a dollop of sour cream on top. If serving family style, slide fries onto platter, sprinkle with scallions and place several dollops of sour cream on top.
Apple Crisp Recipe
(3 small servings)
1 medium apple
1 tablespoon brown sugar
1 tablespoon oats
1/2 teaspoon cinnamon
Heat oven to 350 F. Peel and core the apple and chop into 1/4-inch squares. Mix in a small bowl with sugar, oats, and cinnamon and put into a small baking dish or ramekins. Bake for 15 minutes. Enjoy hot, cold, or room temperature.
(3 small servings)
1 medium apple
1 tablespoon brown sugar
1 tablespoon oats
1/2 teaspoon cinnamon
Heat oven to 350 F. Peel and core the apple and chop into 1/4-inch squares. Mix in a small bowl with sugar, oats, and cinnamon and put into a small baking dish or ramekins. Bake for 15 minutes. Enjoy hot, cold, or room temperature.
Easy, healthy Rice Krispie Treats
Makes 20 treats
3 tablespoons coconut oil or butter
4 cups miniature marshmallows or large marshmallows
1 teaspoon vanilla
6 cups crispy rice or other healthy cereal
1 cup raisins or dried cranberries
1 cup chopped nuts (almonds, walnuts, peanuts, etc.)
Spray non-stick spray on 13x9x2 inch casserole. Melt coconut oil or butter in large saucepan over low heat and add marshmallows and vanilla. Stir CONSTANTLY until completely melted and mix in cereal and whatever else you choose to add in.
Press into prepared pan. Cool for 10 minutes and cut into 20 squares.
Makes 20 treats
3 tablespoons coconut oil or butter
4 cups miniature marshmallows or large marshmallows
1 teaspoon vanilla
6 cups crispy rice or other healthy cereal
1 cup raisins or dried cranberries
1 cup chopped nuts (almonds, walnuts, peanuts, etc.)
Spray non-stick spray on 13x9x2 inch casserole. Melt coconut oil or butter in large saucepan over low heat and add marshmallows and vanilla. Stir CONSTANTLY until completely melted and mix in cereal and whatever else you choose to add in.
Press into prepared pan. Cool for 10 minutes and cut into 20 squares.
Swedish Apple Pie Recipe
Makes 10 slices
For filling:
4 Granny Smith apples, peeled, cored, and chopped into small chunks
2 teaspoons ground cinnamon
¾ teaspoon ground cardamom
1 tablespoon sugar
For topping:
6 tablespoons butter, melted
¼ cup sugar
¼ cup maple syrup
1 tablespoon vanilla
1 ¼ cups rolled oats
¼ cup flour
Heat oven to 350 F and spray non-stick coating on a 9-inch pie plate. In a large bowl mix apples, cinnamon, cardamom, and sugar and add to pie plate. Add the butter, sugar, maple syrup, vanilla, oats and flour to the bowl and mix until blended. Top the apples and bake for 40-50 minutes until the topping is brown and the apples are soft.
Makes 10 slices
For filling:
4 Granny Smith apples, peeled, cored, and chopped into small chunks
2 teaspoons ground cinnamon
¾ teaspoon ground cardamom
1 tablespoon sugar
For topping:
6 tablespoons butter, melted
¼ cup sugar
¼ cup maple syrup
1 tablespoon vanilla
1 ¼ cups rolled oats
¼ cup flour
Heat oven to 350 F and spray non-stick coating on a 9-inch pie plate. In a large bowl mix apples, cinnamon, cardamom, and sugar and add to pie plate. Add the butter, sugar, maple syrup, vanilla, oats and flour to the bowl and mix until blended. Top the apples and bake for 40-50 minutes until the topping is brown and the apples are soft.
Chicken Fajita Recipe in a Slow Cooker
Makes 10 fajitas
1-14.5 ounce can diced tomatoes with chilis
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 large onion
5 cloves garlic, minced
2.5 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
lime wedges, optional
Pour ½ of diced tomatoes into a 6-quart slow cooker. Slice the peppers and onion very thinly using a food processor or sharp knife. Add ½ the peppers and onion to the slow cooker. Add the garlic and then layer the chicken on top. Mix chili powder, cumin, paprika, salt, and pepper in a small bowl and toss onto chicken. Add the rest of the tomatoes, peppers, and onion and cook on high for 3-4 hours or low from 6-8 hours. Serve on tortillas with lime wedges.
Makes 10 fajitas
1-14.5 ounce can diced tomatoes with chilis
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
1 large onion
5 cloves garlic, minced
2.5 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper
lime wedges, optional
Pour ½ of diced tomatoes into a 6-quart slow cooker. Slice the peppers and onion very thinly using a food processor or sharp knife. Add ½ the peppers and onion to the slow cooker. Add the garlic and then layer the chicken on top. Mix chili powder, cumin, paprika, salt, and pepper in a small bowl and toss onto chicken. Add the rest of the tomatoes, peppers, and onion and cook on high for 3-4 hours or low from 6-8 hours. Serve on tortillas with lime wedges.
Frozen banana bites
Makes 16
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Makes 16
3 medium bananas
¼ cup nut butter of your choice (I used peanut butter)
½ cup semi-sweet chocolate chips
Slice bananas into ½ inch slices. Spread nut butter on one half of slice and make banana sandwiches. Place on a cookie sheet covered in parchment or wax paper. Freeze for 30 minutes. Heat up chocolate until melted in a microwave with short bursts of power or a double boiler. Dip bites into chocolate and put back on cookie sheet. Freeze for 30 minutes. Serve immediately or store for later consumption in a freezer bag or container.
Iced Mocha Recipe
1/2 cup coffee (of your choice)
1/2 cup unsweetened almond milk
1 tablespoon chocolate syrup (such as Hershey's)
Mix coffee, almond milk, and syrup in jar. Store, covered, in fridge until ready to drink. Add lots of ice cubes and enjoy!
1/2 cup coffee (of your choice)
1/2 cup unsweetened almond milk
1 tablespoon chocolate syrup (such as Hershey's)
Mix coffee, almond milk, and syrup in jar. Store, covered, in fridge until ready to drink. Add lots of ice cubes and enjoy!
How to Grill Watermelon
Makes 6 slices
1 pound watermelon
kosher salt
Heat and clean an outdoor gas grill to high or prepare a charcoal grill to be very hot (and clean). Cut the ends of the watermelon and stand it up. Slice it in half and then cut ½ inch slices that are triangles keeping the rind on. Large “steaks” of watermelon will wall apart so it is important to leave the rind and make smallish triangles.
Put watermelon slice on the hot grill and dust with salt. Heat for 2-3 minutes until there are grill marks and flip with a spatula. Cook for another 2-3 minutes. Serve immediately.
Lazy, crazy lasagna
You can make this lasagna without cooking the noodles first—a major time and energy saver—and you don't need to buy special no-cook lasagna noodles to make it either. Use any brand or regular lasagna noodles without cooking them first. This sounds crazy, but it really works! The trick is to add plenty of sauce and to bake the dish tightly covered. This recipe uses the Twice-as-Red Tomato Sauce or you can substitute 1 quart of your favorite tomato sauce. Kids can help prepare the filling and assemble the layers.
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 6 to 8 servings
Do this first:
Plan ahead by making 1 recipe of Twice-as-Red Tomato Sauce. If desired, make it at any time and freeze until ready to use; thaw overnight or in the microwave.
Chop enough fresh basil to make 2 tablespoons, or use 2 teaspoons dried basil, crushed.
Shred enough mozzarella cheese to make 1/2 cup.
To make the Twice-as-Red Tomato Sauce at the same time as the lasagna, start cooking the sauce first. While the sauce cooks, prepare the ricotta mixture and mozzarella for this recipe, and heat the oven. After the sauce and ricotta mixture are ready, assembling the dish goes quickly. Allow about 1 hour to prepare the sauce (mostly unattended) and another 5 minutes to assemble the lasagna before baking.
Ingredients and Steps
1 large zucchini
1 15-ounce container lowfat or nonfat ricotta cheese
2 large eggs
1/4 cup grated Parmesan
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
1 recipe Twice-as-Red Tomato Sauce
1/2 pound lasagna noodles, uncooked
Lazy, Crazy Lasagna
Using a grater, shred the zucchini, discarding the knobby stem. (Be careful not to grate your fingers.)
In a mixing bowl, stir together the zucchini, ricotta cheese, eggs, Parmesan, and basil until blended.
To assemble the lasagna, spread 1-1/2 cups of sauce into a 13x9x2 inch pan.
Arrange 1/3 of the uncooked lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. (Don't worry about gaps: the noodles will expand during cooking.)
Layer half the ricotta mixture on the noodles.
Layer the remaining ingredients in the following order: half of the remaining noodles, half of the remaining sauce, all of the remaining ricotta mixture.
Complete the dish with a layer of noodles topped with the rest of sauce.
Sprinkle the mozzarella evenly on top of the sauce.
Cover tightly with foil and bake for 50 minutes. Let sit 5 minutes before removing the foil. Dust with Parmesan as desired before serving.
You can make this lasagna without cooking the noodles first—a major time and energy saver—and you don't need to buy special no-cook lasagna noodles to make it either. Use any brand or regular lasagna noodles without cooking them first. This sounds crazy, but it really works! The trick is to add plenty of sauce and to bake the dish tightly covered. This recipe uses the Twice-as-Red Tomato Sauce or you can substitute 1 quart of your favorite tomato sauce. Kids can help prepare the filling and assemble the layers.
Preparation time: 15 minutes
Cooking time: 1 hour
Yield: 6 to 8 servings
Do this first:
Plan ahead by making 1 recipe of Twice-as-Red Tomato Sauce. If desired, make it at any time and freeze until ready to use; thaw overnight or in the microwave.
Chop enough fresh basil to make 2 tablespoons, or use 2 teaspoons dried basil, crushed.
Shred enough mozzarella cheese to make 1/2 cup.
To make the Twice-as-Red Tomato Sauce at the same time as the lasagna, start cooking the sauce first. While the sauce cooks, prepare the ricotta mixture and mozzarella for this recipe, and heat the oven. After the sauce and ricotta mixture are ready, assembling the dish goes quickly. Allow about 1 hour to prepare the sauce (mostly unattended) and another 5 minutes to assemble the lasagna before baking.
Ingredients and Steps
1 large zucchini
1 15-ounce container lowfat or nonfat ricotta cheese
2 large eggs
1/4 cup grated Parmesan
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
1 recipe Twice-as-Red Tomato Sauce
1/2 pound lasagna noodles, uncooked
Lazy, Crazy Lasagna
Using a grater, shred the zucchini, discarding the knobby stem. (Be careful not to grate your fingers.)
In a mixing bowl, stir together the zucchini, ricotta cheese, eggs, Parmesan, and basil until blended.
To assemble the lasagna, spread 1-1/2 cups of sauce into a 13x9x2 inch pan.
Arrange 1/3 of the uncooked lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. (Don't worry about gaps: the noodles will expand during cooking.)
Layer half the ricotta mixture on the noodles.
Layer the remaining ingredients in the following order: half of the remaining noodles, half of the remaining sauce, all of the remaining ricotta mixture.
Complete the dish with a layer of noodles topped with the rest of sauce.
Sprinkle the mozzarella evenly on top of the sauce.
Cover tightly with foil and bake for 50 minutes. Let sit 5 minutes before removing the foil. Dust with Parmesan as desired before serving.
Capture the Flag Pizza
With a red sauce on the bottom, and a white and green topping, this luscious pizza captures the colors of the Italian flag. It borrows Swiss cheese from Italy's northern neighbor, for a luscious, nutty taste that pairs perfectly with spinach, a vegetable that's rich in vitamins A and C.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: One 15-inch pizza
pizza
Do this first:
Roll dough for one 15 to 16-inch pizza crust into a pizza pan or baking sheet. Use the Pizza-Pizza: Double-Dough recipe (it makes two crusts, but you only need one for this recipe), or use your favorite crust.
Thaw a 10-ounce package frozen chopped spinach or cook 1 pound cleaned spinach leaves and chop. Squeeze the water from the spinach until it's very dry (reserve the squeezed liquid for a soup or sauce). Young children can do this by placing the cooled spinach in a sieve over a bowl and pressing on it with the back of a wooden spoon, a spatula, or with clean hands.
Shred enough Swiss cheese to make 2 cups, or use pre-shredded cheese.
Ingredients and steps:
1 cup cooked, chopped spinach, squeezed dry
2 cups shredded Swiss cheese
Dash white pepper (optional)
2 cloves garlic
1 8-ounce can tomato sauce
1 prepared pizza crust, uncooked
1/2 teaspoon Italian seasoning (mixed dried herbs)
2 teaspoons olive oil
2 tablespoons grated Parmesan (optional)
Heat the oven to 450 degrees.
Mix together the spinach, cheese, and a dash of white pepper in a bowl.
Peel and finely mince the cloves of garlic.
Spread the tomato sauce evenly over the crust.
Crush the Italian seasoning between your fingers and sprinkle over the sauce (a good task for little hands).
Arrange the spinach-cheese mixture on top of the sauce. Sprinkle on garlic.
Brush the edges of the crust with olive oil.
Bake until the crust is crisp and golden and the cheese melted, about 10 to 15 minutes. Let the pizza stand a few minutes before slicing. If desired, dust lightly with grated Parmesan. Serve hot.
Vary It! Add a few strips of thinly sliced ham or prosciutto, an Italian cured ham, under the cheese mixture. Instead of spinach, use cooked Swiss chard. Dot with sliced olives, chopped green or red onion, or chopped Roma tomatoes.
With a red sauce on the bottom, and a white and green topping, this luscious pizza captures the colors of the Italian flag. It borrows Swiss cheese from Italy's northern neighbor, for a luscious, nutty taste that pairs perfectly with spinach, a vegetable that's rich in vitamins A and C.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: One 15-inch pizza
pizza
Do this first:
Roll dough for one 15 to 16-inch pizza crust into a pizza pan or baking sheet. Use the Pizza-Pizza: Double-Dough recipe (it makes two crusts, but you only need one for this recipe), or use your favorite crust.
Thaw a 10-ounce package frozen chopped spinach or cook 1 pound cleaned spinach leaves and chop. Squeeze the water from the spinach until it's very dry (reserve the squeezed liquid for a soup or sauce). Young children can do this by placing the cooled spinach in a sieve over a bowl and pressing on it with the back of a wooden spoon, a spatula, or with clean hands.
Shred enough Swiss cheese to make 2 cups, or use pre-shredded cheese.
Ingredients and steps:
1 cup cooked, chopped spinach, squeezed dry
2 cups shredded Swiss cheese
Dash white pepper (optional)
2 cloves garlic
1 8-ounce can tomato sauce
1 prepared pizza crust, uncooked
1/2 teaspoon Italian seasoning (mixed dried herbs)
2 teaspoons olive oil
2 tablespoons grated Parmesan (optional)
Heat the oven to 450 degrees.
Mix together the spinach, cheese, and a dash of white pepper in a bowl.
Peel and finely mince the cloves of garlic.
Spread the tomato sauce evenly over the crust.
Crush the Italian seasoning between your fingers and sprinkle over the sauce (a good task for little hands).
Arrange the spinach-cheese mixture on top of the sauce. Sprinkle on garlic.
Brush the edges of the crust with olive oil.
Bake until the crust is crisp and golden and the cheese melted, about 10 to 15 minutes. Let the pizza stand a few minutes before slicing. If desired, dust lightly with grated Parmesan. Serve hot.
Vary It! Add a few strips of thinly sliced ham or prosciutto, an Italian cured ham, under the cheese mixture. Instead of spinach, use cooked Swiss chard. Dot with sliced olives, chopped green or red onion, or chopped Roma tomatoes.
Fresh Tomato Salad with Balsamic Vinegar Recipe
Makes 2 large servings
3 large tomatoes, sliced
¼ red onion, thinly sliced
1 tablespoon extra virgin olive oil
1-2 tablespoons balsamic vinegar
salt and pepper to taste
Arrange slices of tomato on a plate. Add the red onion to the top and then sprinkle with vinegar and oil. Add salt and pepper to taste and serve immediately or store for up to 5 hours (wait to add the salt and pepper until right before serving).
Makes 2 large servings
3 large tomatoes, sliced
¼ red onion, thinly sliced
1 tablespoon extra virgin olive oil
1-2 tablespoons balsamic vinegar
salt and pepper to taste
Arrange slices of tomato on a plate. Add the red onion to the top and then sprinkle with vinegar and oil. Add salt and pepper to taste and serve immediately or store for up to 5 hours (wait to add the salt and pepper until right before serving).
Peanut butter and jelly Smoothie Recipe with PB2Makes 1 smoothie
4-5 large fresh strawberries, hulled
2 tablespoons PB2 Powder
1 cup unsweetened almond milk
Toss strawberries, PB2, and almond milk into a blender and blend until smooth. Enjoy immediately.
4-5 large fresh strawberries, hulled
2 tablespoons PB2 Powder
1 cup unsweetened almond milk
Toss strawberries, PB2, and almond milk into a blender and blend until smooth. Enjoy immediately.
Great little snack and easy to do
How to Roast Almonds Recipe
1 pound almonds, unsalted
1 teaspoon extra virgin olive oil
salt (to taste)
smoked paprika (to taste)
Heat oven to 350 F. Spread almonds in one layer on a rimmed baking sheet. Bake for 10-15 minutes until almonds are slightly browned. Be careful not to burn them by checking on them often.
Mix roasted almonds with olive, salt, and smoked paprika until you get your perfect combination. Store in an airtight container for weeks on your countertop.
How to Roast Almonds Recipe
1 pound almonds, unsalted
1 teaspoon extra virgin olive oil
salt (to taste)
smoked paprika (to taste)
Heat oven to 350 F. Spread almonds in one layer on a rimmed baking sheet. Bake for 10-15 minutes until almonds are slightly browned. Be careful not to burn them by checking on them often.
Mix roasted almonds with olive, salt, and smoked paprika until you get your perfect combination. Store in an airtight container for weeks on your countertop.
Easy Strawberry Shortcake Cupcakes
Makes 24 mini cupcakes
1 cup all purpose flour
¼ teaspoon baking powder
1/8 teaspoon baking soda
¼ teaspoon salt
12 medium strawberries
2 tablespoons unsalted butter, melted
½ cup sugar
1 egg
2/3 cup milk
2 tablespoons plain yogurt
1 teaspoon vanilla extract
whipped cream for frosting
Heat oven to 350 F. Line a mini cupcake pan with cupcake liners. Mix flour, baking soda, baking powder, and salt in a small bowl. Slice off tips of strawberries and put them tip up in liners (use about half the strawberry or so).
Mix butter, sugar, egg, milk, and yogurt with a mixer or by hand until smooth. Add flour mixture in four portions and mix until fully incorporated. Pour mixture over strawberries until liner is almost full.
Bake for 11-14 minutes until a toothpick comes out clean from the batter section of the cupcake. Cool and serve with a dollop of whipped cream on top.
Black Beans Brownie Mix Recipe
This black bean brownie mix recipe is unbelievably easy. I promise – you will not notice the beans.
(makes 16 brownies)
1 15.5 ounce can black beans
1 package brownie mix (18 ounces)
Blend drained and rinsed black beans with 1/3 cup water. in food processor or blender until smooth. Pulse in with brownie mix and bake following package directions.
So easy, so good – you have to try it!
This black bean brownie mix recipe is unbelievably easy. I promise – you will not notice the beans.
(makes 16 brownies)
1 15.5 ounce can black beans
1 package brownie mix (18 ounces)
Blend drained and rinsed black beans with 1/3 cup water. in food processor or blender until smooth. Pulse in with brownie mix and bake following package directions.
So easy, so good – you have to try it!
Super easy meatloaf
Ingredients
1 1/2 cups soft bread crumbs – (tear up soft sliced bread – don’t use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup
3/4 cup grated celery
3/4 cup grated carrot
Instructions
1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
Ingredients
1 1/2 cups soft bread crumbs – (tear up soft sliced bread – don’t use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teas pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed tomato soup
3/4 cup grated celery
3/4 cup grated carrot
Instructions
1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots
2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all.
3) Bake 350 F (177 C) for 1 1/4 hours.
Nutella Chocolate Mousse Recipe
Makes 6 servings
1 cup whipping cream
\ ¼ cup Nutella
Place cold whipping cream in a bowl and whip with a hand or stand mixer until stiff peaks form. Fold in Nutella and serve.
Makes 6 servings
1 cup whipping cream
\ ¼ cup Nutella
Place cold whipping cream in a bowl and whip with a hand or stand mixer until stiff peaks form. Fold in Nutella and serve.
Fruit and Nut Bar Recipe
makes 16 bars
1 ½ cups chopped assorted raw or toasted nuts and/or seeds
1/3 cup chopped unsweetened cereal (I used Cheerios)
½ cup chopped dried fruit
1/3 cup light corn syrup or brown rice syrup
dash of salt (optional)
Preheat oven to 325 F. Line an 8-inch square baking pan or 7”x 11” glass casserole dish with parchment paper AND spray it with non-stick spray for easy removal of the bars.
Mix together nuts, dried fruit, and cereal in a large bowl. Pour over corn syrup and add a dash of salt. Mix well and spoon into baking pan. Press the mixture down with the back of the spoon.
Bake for 17-20 minutes until lightly browned on the edge of the bars (see photo). Cool on baking rack for 20 minutes and slice into 16 bars.
Store at room temperature for three days, refrigerator for 2 weeks, or freeze for later consumption.
Nuts and seeds: walnuts, cashews, hazelnuts, brazil nuts, almonds, peanuts, pecans, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds, etc.
Cereal: Puffed wheat, Cheerios (chopped), Brown Rice cereal, Rice Chex etc.
Dried fruit: raisins, apricots, dates, cherries, cranberries, figs, mangoes, shredded coconut, apples, prunes, peaches, etc.
makes 16 bars
1 ½ cups chopped assorted raw or toasted nuts and/or seeds
1/3 cup chopped unsweetened cereal (I used Cheerios)
½ cup chopped dried fruit
1/3 cup light corn syrup or brown rice syrup
dash of salt (optional)
Preheat oven to 325 F. Line an 8-inch square baking pan or 7”x 11” glass casserole dish with parchment paper AND spray it with non-stick spray for easy removal of the bars.
Mix together nuts, dried fruit, and cereal in a large bowl. Pour over corn syrup and add a dash of salt. Mix well and spoon into baking pan. Press the mixture down with the back of the spoon.
Bake for 17-20 minutes until lightly browned on the edge of the bars (see photo). Cool on baking rack for 20 minutes and slice into 16 bars.
Store at room temperature for three days, refrigerator for 2 weeks, or freeze for later consumption.
Nuts and seeds: walnuts, cashews, hazelnuts, brazil nuts, almonds, peanuts, pecans, pine nuts, sunflower seeds, pumpkin seeds, sesame seeds, etc.
Cereal: Puffed wheat, Cheerios (chopped), Brown Rice cereal, Rice Chex etc.
Dried fruit: raisins, apricots, dates, cherries, cranberries, figs, mangoes, shredded coconut, apples, prunes, peaches, etc.
Zucchini Lasagna
Serves 8, 1 ¼ cups per serving
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Preheat the oven to 375°F degrees.
Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
I have made lasagne with only zucchini for years. My husband and I prefer it over the pasta version. I just bake it longer to let some of the excess liquid evaporate. So good !
Serves 8, 1 ¼ cups per serving
1 (15-ounce) container part-skim ricotta cheese
½ cup grated Parmesan cheese
1 large egg
1 (25-ounce) jar tomato sauce, no cheese or sugar added (such as marinara sauce)
1 (14.5-ounce) can diced fire- roasted tomatoes with juice
1 large zucchini, sliced lengthwise into 7 or 8 slices
6 no-boil lasagna noodles
1 cup grated mozzarella cheese
Preheat the oven to 375°F degrees.
Mix the ricotta, Parmesan, and egg in a small bowl. In another bowl, combine the tomato sauce and diced tomatoes.
Pour 1 cup of the tomato mixture into a 9 × 13 × 2-inch casserole. Layer all of the zucchini slices over the sauce.
Dollop half the ricotta mixture over the zucchini and top with another cup of the tomato mixture. Cover with 3 pasta sheets and spread with the rest of the ricotta mixture. Add 1 cup sauce and top with the remaining 3 pasta sheets. Top with the rest of the sauce and cover with grated mozzarella.
Cover with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes to finish melting the cheese. After taking the lasagna out of the oven, let it sit for 5 to 10 minutes to firm up.
I have made lasagne with only zucchini for years. My husband and I prefer it over the pasta version. I just bake it longer to let some of the excess liquid evaporate. So good !
AWESOME, EASY AND GOOD !
Strawberry Chia Refrigerator Jam
Makes 8 ounces
½ cup pitted dates
¼ cup water
2 cups frozen strawberries, thawed
2 tablespoons chia seeds
Blend dates and water until dates are chopped. Add 1 cup strawberries and puree. Add second cup and chia seeds and pulse a few times to ensure you still have some chunks of strawberry. Put in refrigerator for 90 minutes and enjoy! This will keep in your refrigerator for one week.
"Nothing like it on a cold winter day !
Slow Cooker Beef and Barley Soup Recipe
Makes 10 cups
2 pounds lean, trimmed boneless beef chuck steak, cut into small bite-sized pieces
1 onion, chopped
2 celery stalks, chopped
5 carrots, peeled and sliced
8 ounces sliced white mushrooms
3 garlic cloves, minced
1 cup barley or pearl barley, uncooked
48 ounces low sodium beef broth
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon fresh ground black pepper
Place beef, onion, celery, carrots, mushrooms, garlic, barley, broth, tomato paste, Worcestershire sauce, salt, and pepper into a large slow cooker. Cook on high for 4 hours or low for 8-9 hours.
Low Carb Chicken Vegetable Soup Recipe
Makes 12 – 1 ½ cup servings
1 tablespoon extra virgin olive oil\ 1 large onion, chopped
2 cups celery, chopped
3 tablespoons ginger, freshly grated
4 garlic cloves, minced
2 pounds boneless skinless chicken breast
2 quarts chicken broth, low sodium
2 ½ cups chopped carrots
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper
¼ teaspoon turmeric
3 cups broccoli florets
1 ½ cups frozen peas
¼ cup chopped parsley
In a large saucepan, heat olive oil over medium heat. Add onion, celery, ginger, and garlic and sauté for about 5 minutes until the onions and celery soften. Add the chicken beast, broth, carrots, cider vinegar, red pepper, and turmeric and heat to a boil. Bring down to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken to a cutting board and chop into small pieces. Add the broccoli, peas, and parsley and simmer while you are chopping the chicken. Adjust seasonings and serve.
Makes 12 – 1 ½ cup servings
1 tablespoon extra virgin olive oil\ 1 large onion, chopped
2 cups celery, chopped
3 tablespoons ginger, freshly grated
4 garlic cloves, minced
2 pounds boneless skinless chicken breast
2 quarts chicken broth, low sodium
2 ½ cups chopped carrots
1 tablespoon apple cider vinegar
½ teaspoon crushed red pepper
¼ teaspoon turmeric
3 cups broccoli florets
1 ½ cups frozen peas
¼ cup chopped parsley
In a large saucepan, heat olive oil over medium heat. Add onion, celery, ginger, and garlic and sauté for about 5 minutes until the onions and celery soften. Add the chicken beast, broth, carrots, cider vinegar, red pepper, and turmeric and heat to a boil. Bring down to a simmer and cook for 15 minutes until the chicken is cooked through. Remove the chicken to a cutting board and chop into small pieces. Add the broccoli, peas, and parsley and simmer while you are chopping the chicken. Adjust seasonings and serve.
Healthy Buffalo Chicken Dip Recipe
Makes 6 servings, ½ cup per serving
1 boneless chicken breast (about 10 ounces), cooked and shredded
5.3 ounces (one small container) non-fat plain Greek yogurt
4 ounces Neufchatel cheese (reduced fat cream cheese)
½ cup grated cheddar
1/3 cup buffalo sauce such as Frank’s red hot
Mix chicken breast, Greek yogurt, Neufchatel cheese, cheddar, and buffalo sauce in a sauce pan. Heat until cheese is melted and mixture is hot. Serve immediately.
Serve with celery sticks.
Makes 6 servings, ½ cup per serving
1 boneless chicken breast (about 10 ounces), cooked and shredded
5.3 ounces (one small container) non-fat plain Greek yogurt
4 ounces Neufchatel cheese (reduced fat cream cheese)
½ cup grated cheddar
1/3 cup buffalo sauce such as Frank’s red hot
Mix chicken breast, Greek yogurt, Neufchatel cheese, cheddar, and buffalo sauce in a sauce pan. Heat until cheese is melted and mixture is hot. Serve immediately.
Serve with celery sticks.
Fun apple snack
Makes 2 servings
1 apple
2 caramels
Remove stem from apple. Slice apple in half across the center (not lengthwise) so you have the top and the bottom divided.
Core out the seeds (which look like a lovely flower) with a spoon. Slice the apple without slicing all the way through in wedges about 8-10 times so you can pull off a slice fairly easily.
Add caramel to center and heat in microwave for 20 second intervals until caramel is melted. Do not eat immediately! Wait about five minutes until the caramel has cooled and hardened.
Can be stored, after spritzing with some lemon juice, in the refrigerator.
This is a great Thanksgiving dessert but is easy, tasty and good for you anytime !
Apple Cranberry Fruit Salad Recipe
Serves 8
1-12-ounce bag fresh cranberries, rinsed
1 cup sugar
½ cup water
2 red apples (such as Gala or McIntosh) chopped
1 green apple (such as Granny Smith) chopped
1-11 ounce can mandarin oranges, drained
2 large bananas sliced
½ lemon
mini-marshmallows (optional)
walnuts (optional)
In a small saucepan heat water and sugar over medium high until dissolved. Add cranberries and bring to a simmer. Cook until you hear a few pops and remove immediately from heat.
While cranberries are cooking, mix apples, mandarins, and bananas in a large bowl and squeeze some lemon juice over them to prevent them from turning brown.
After the cranberries are done, let them sit for five minutes and then drain them.
Toss the cranberries with the other fruit and add optional walnuts and/or mini-marshmallows. Enjoy now or refrigerate in a tightly sealed container for up to 2 days.
Apple Cranberry Fruit Salad Recipe
Serves 8
1-12-ounce bag fresh cranberries, rinsed
1 cup sugar
½ cup water
2 red apples (such as Gala or McIntosh) chopped
1 green apple (such as Granny Smith) chopped
1-11 ounce can mandarin oranges, drained
2 large bananas sliced
½ lemon
mini-marshmallows (optional)
walnuts (optional)
In a small saucepan heat water and sugar over medium high until dissolved. Add cranberries and bring to a simmer. Cook until you hear a few pops and remove immediately from heat.
While cranberries are cooking, mix apples, mandarins, and bananas in a large bowl and squeeze some lemon juice over them to prevent them from turning brown.
After the cranberries are done, let them sit for five minutes and then drain them.
Toss the cranberries with the other fruit and add optional walnuts and/or mini-marshmallows. Enjoy now or refrigerate in a tightly sealed container for up to 2 days.
Chocolate Chip Cookie Recipe
Makes 32 frozen cookies
1 stick unsalted butter (8 tablespoons)
1/2 cup white sugar
1 egg
1 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup bittersweet chocolate chips
If you have an electric mixer, cream butter, sugar and egg. If you don't, just soften butter in the microwave for 10 to 20 seconds (make sure it doesn't melt) and beat with a fork.
Add the dry ingredients, stir in by hand and then stir in the chips.
When ready to bake, heat your oven or toaster oven to 375 F. Drop the frozen batter onto an ungreased cookie sheet, and bake for about 15 minutes. Cool on a rack for 10 minutes before eating (if you can).
Makes 32 frozen cookies
1 stick unsalted butter (8 tablespoons)
1/2 cup white sugar
1 egg
1 cup whole wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup bittersweet chocolate chips
If you have an electric mixer, cream butter, sugar and egg. If you don't, just soften butter in the microwave for 10 to 20 seconds (make sure it doesn't melt) and beat with a fork.
Add the dry ingredients, stir in by hand and then stir in the chips.
When ready to bake, heat your oven or toaster oven to 375 F. Drop the frozen batter onto an ungreased cookie sheet, and bake for about 15 minutes. Cool on a rack for 10 minutes before eating (if you can).
Yummy and good for you !
Chocolate Chia Seed Pudding Recipe
Makes 4 – ¼ cup puddings
3 tablespoons cocoa powder
3 tablespoons brown sugar
¼ cup chia seeds
1 cup milk (whatever you like almond, soy, etc. – I used 2% cow’s milk)
Blend cocoa powder, sugar, chia seeds, and milk in a blender for 5 minutes until chia seeds are pulverized. Pour into small ramekins and place in refrigerator.
Chill or eat at room temperature.
Chocolate Chia Seed Pudding Recipe
Makes 4 – ¼ cup puddings
3 tablespoons cocoa powder
3 tablespoons brown sugar
¼ cup chia seeds
1 cup milk (whatever you like almond, soy, etc. – I used 2% cow’s milk)
Blend cocoa powder, sugar, chia seeds, and milk in a blender for 5 minutes until chia seeds are pulverized. Pour into small ramekins and place in refrigerator.
Chill or eat at room temperature.
BLT Salad
There’s nothing like a refreshing summer salad
Makes 1 salad
1 slice bacon, cooked and crumbled or chopped
2 cups Romaine lettuce, washed and chopped
½ cup cherry tomatoes, sliced
1 tablespoon DIY Salad dressing or whatever dressing you have on hand
Toss bacon, romaine, tomatoes, and dressing in a medium bowl. Serve immediately.
There’s nothing like a refreshing summer salad
Makes 1 salad
1 slice bacon, cooked and crumbled or chopped
2 cups Romaine lettuce, washed and chopped
½ cup cherry tomatoes, sliced
1 tablespoon DIY Salad dressing or whatever dressing you have on hand
Toss bacon, romaine, tomatoes, and dressing in a medium bowl. Serve immediately.
They tell us that breakfast is the most important meal of the day. A lot of us are so busy, we skip breakfast and head out the door with little or nothing inside to keep us going.
Here’s a few super easy breakfast ideas to try.
Here’s a few super easy breakfast ideas to try.
Baked Oatmeal Recipe
(8 servings)
Dry ingredients:
2 cups rolled oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
Wet ingredients:
2 1/2 cups sliced fruit
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar
Preheat oven to 350F. Spray nonstick spray on a 8x8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
(8 servings)
Dry ingredients:
2 cups rolled oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
Wet ingredients:
2 1/2 cups sliced fruit
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar
Preheat oven to 350F. Spray nonstick spray on a 8x8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
Cheese & Tomato Cracker Recipe
4 slices fresh tomato
2 RYVITA or WASA whole grain crackers
1 ounce cheddar cheese (or your favorite cheese)
salt to taste
Preheat broiler or toaster oven to high. Put crackers onto cookie sheet and place tomatoes on top. Sprinkle the tomatoes with salt (optional). Add thin slices of cheese and place under broiler for one minute. Remove when cheese has melted. Enjoy!
4 slices fresh tomato
2 RYVITA or WASA whole grain crackers
1 ounce cheddar cheese (or your favorite cheese)
salt to taste
Preheat broiler or toaster oven to high. Put crackers onto cookie sheet and place tomatoes on top. Sprinkle the tomatoes with salt (optional). Add thin slices of cheese and place under broiler for one minute. Remove when cheese has melted. Enjoy!
Soft Boiled Egg Recipe
1 egg
salt for pan
Buy the freshest eggs you can find. Bring a small saucepan of water to a boil and add a dash of salt. Lower egg into boiling water with spoon to keep it from cracking.
Set timer for 5 minutes for a runny egg, 7 minutes for a harder one, and 10 minutes for a hard boiled egg. Remove egg from water with spoon and rinse under cold water. Place in egg cup and crack. Enjoy!
1 egg
salt for pan
Buy the freshest eggs you can find. Bring a small saucepan of water to a boil and add a dash of salt. Lower egg into boiling water with spoon to keep it from cracking.
Set timer for 5 minutes for a runny egg, 7 minutes for a harder one, and 10 minutes for a hard boiled egg. Remove egg from water with spoon and rinse under cold water. Place in egg cup and crack. Enjoy!
Blueberry Muffin Oatmeal Recipe
Makes 4 – 1 cup servings
1 cup steel-cut oats
3 cups water
pinch of salt
1 cup fresh or frozen blueberries
brown sugar, maple syrup, honey to taste
The night before you want to eat oatmeal put oats, water, and salt in a large saucepan (allow room for oatmeal expansion). Boil for one minute. Allow pan to cool and store in refrigerator.
In the morning, put the saucepan back on the stove. When heated through and stir in frozen blueberries (to thaw them). If you are using fresh blueberries, top the oatmeal with them and serve with brown sugar, honey, maple syrup to taste.
Makes 4 – 1 cup servings
1 cup steel-cut oats
3 cups water
pinch of salt
1 cup fresh or frozen blueberries
brown sugar, maple syrup, honey to taste
The night before you want to eat oatmeal put oats, water, and salt in a large saucepan (allow room for oatmeal expansion). Boil for one minute. Allow pan to cool and store in refrigerator.
In the morning, put the saucepan back on the stove. When heated through and stir in frozen blueberries (to thaw them). If you are using fresh blueberries, top the oatmeal with them and serve with brown sugar, honey, maple syrup to taste.
Chocolate Banana Protein Pancakes
Makes 12 small pancakes
2 ripe bananas
2 eggs
¼ teaspoon baking powder
¼ teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon protein powder (optional)
a little butter or non-stick spray for the pan
Break up the bananas and mash them in a medium bowl with a potato masher. Add eggs, baking powder, vanilla, cocoa powder, and optional protein powder and mix until combined.
Heat a skillet over medium heat and melt butter or add spray. Drop about 2 tablespoons of batter onto the pan and cook for about 1 minute until browned and then gently flip and cook for 30 seconds.
Serve pancakes hot!
Makes 12 small pancakes
2 ripe bananas
2 eggs
¼ teaspoon baking powder
¼ teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon protein powder (optional)
a little butter or non-stick spray for the pan
Break up the bananas and mash them in a medium bowl with a potato masher. Add eggs, baking powder, vanilla, cocoa powder, and optional protein powder and mix until combined.
Heat a skillet over medium heat and melt butter or add spray. Drop about 2 tablespoons of batter onto the pan and cook for about 1 minute until browned and then gently flip and cook for 30 seconds.
Serve pancakes hot!
Red, White, and Blue Strawberries Recipe
Makes about 12 strawberries
1 pound strawberries, washed and dried with paper towels
½ cup white morsels
¼ cup blue decorating sugar
Line a baking sheet with parchment paper or waxed paper. Heat white morsels in a small cup in the microwave for 20 seconds at a time until melted and smooth. Dip strawberries one at a time in morsels and then sugar creating a three colored berry. Place on parchment paper and allow to harden (about 10 minutes). Store in the refrigerator in a sealed container or serve immediately.
Makes about 12 strawberries
1 pound strawberries, washed and dried with paper towels
½ cup white morsels
¼ cup blue decorating sugar
Line a baking sheet with parchment paper or waxed paper. Heat white morsels in a small cup in the microwave for 20 seconds at a time until melted and smooth. Dip strawberries one at a time in morsels and then sugar creating a three colored berry. Place on parchment paper and allow to harden (about 10 minutes). Store in the refrigerator in a sealed container or serve immediately.
So, you thought that making jam was just for old ladies ?? No way, I'm only 15 and this is a lot of fun.
Blueberry Jam Recipe
Makes 12 ounces
1 pint fresh blueberries
¼ cup water
2 teaspoons Low or No-Sugar Needed Pectin
Wash blueberries and mash them with a potato masher in a medium saucepan. Add water and pectin and bring to a boil stirring constantly. Taste to correct the flavors (add a little sugar if you think it needs it one teaspoon at a time). Boil for one minute, stirring constantly.
Ladle hot jam into jars and store in the refrigerator. This jam will last for up to 3 weeks.
Alternatively, you can ladle into hot jars, leaving ¼-inch of head space. Remove air bubbles, add two-piece caps and process for 10 minutes in boiling water. Store on the shelf for up to one year.
- Kelsey
Baked Chocolate Donuts
Makes 8 donuts
1 cup white whole wheat flour
1/3 cup sugar
¼ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
¾ cup plain yogurt
1 egg
1 tablespoon butter, melted
1 teaspoon vanilla extract
confectioner’s sugar (optional)
Preheat the oven to 425 F. Spray a donut pan with non-stick spray. Mix together the flour, sugar, baking powder, cocoa powder and salt in a medium sized bowl. Add the yogurt, egg, butter, and vanilla and mix until well blended.
Spoon into donut pan and fill wells until 2/3 full. Bake for 7-9 minutes until top of doughnut springs back from your touch. Allow to cool for 4-5 minutes before removing from pan.
In a ziploc bag, add about 1/4 cup confectioner’s sugar. Add donut and shake until coated (repeat). Serve warm or store in a sealed container for later.
This makes for an easy, healthy and yummy summer treat.
Rhubarb Strawberry Crisp Recipe
(makes 8 servings)
2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil
Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick "pie-like" consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.
In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit.
Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).
Enjoy!
Rhubarb Strawberry Crisp Recipe
(makes 8 servings)
2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil
Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick "pie-like" consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.
In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit.
Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).
Enjoy!
Slow Cooker Baked Beans with Molasses Recipe
Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
Makes 7 cups
1 medium onion, chopped
1 teaspoon chili powder
1 pound dried pinto beans, rinsed
1 teaspoon liquid smoke such as Wright’s Liquid Smoke
5 cups water
1 cup ketchup
¼ cup molasses
¼ cup Dijon mustard
¼ cup cider vinegar
Put onion, chili powder, pinto beans, liquid smoke, and water into a 6 quart slow cooker and cook on high for 3-4 hours or until the beans are tender. Drain the beans and put them back into the slow cooker. Add the ketchup, molasses, mustard, and cider vinegar and mix until blended. Heat on low for 20 minutes or until bubbling.
Sloppy Joes Recipe
Makes 8 servings
1 medium onion (chopped)
1/2 pound ground beef (93% lean) or ground turkey (white meat)
2-15.5 ounce can black beans (drained and rinsed)
1 cup ketchup
1/2 cup French's yellow mustard (or equivalent)
2 tablespoons Worcestershire sauce
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Spray non-stick pan with non-stick spray and heat to medium high. Saute onion until softened and add ground beef. Cook until ground beef is no longer pink. Add beans, ketchup, mustard, and Worcestershire sauce. Warm until heated through and serve immediately.
Makes 8 servings
1 medium onion (chopped)
1/2 pound ground beef (93% lean) or ground turkey (white meat)
2-15.5 ounce can black beans (drained and rinsed)
1 cup ketchup
1/2 cup French's yellow mustard (or equivalent)
2 tablespoons Worcestershire sauce
Order Ingredients Powered by Chicory
Spray non-stick pan with non-stick spray and heat to medium high. Saute onion until softened and add ground beef. Cook until ground beef is no longer pink. Add beans, ketchup, mustard, and Worcestershire sauce. Warm until heated through and serve immediately.
Strawberry Yogurt Recipe
Makes 6 - 4 ounce servings
1 pound frozen strawberries
1 cup plain yogurt
¼ cup sugar
Put frozen strawberries in food processor and blend until minced. Add yogurt and sugar and puree. Serve immediately.
Store it in a container in your freezer for future consumption.
Makes 6 - 4 ounce servings
1 pound frozen strawberries
1 cup plain yogurt
¼ cup sugar
Put frozen strawberries in food processor and blend until minced. Add yogurt and sugar and puree. Serve immediately.
Store it in a container in your freezer for future consumption.
Smoky Roasted Chickpeas Recipe
Makes 4 servings
1-15.5 ounce can chickpeas (garbanzo beans)
1 tablespoon olive oil
½ teaspoon smoked paprika
Heat oven to 450 F and line a rimmed baking sheet with aluminum foil. Drain chickpeas, rinse, and put them in a bowl. Mix oil, salt, and pepper with chickpeas and spread them on baking sheet.
Put them in the oven. After 15 minutes shake the pan to ensure that the chickpeas brown evenly. Roast another 10-15 minutes until brown and crunchy. Watch carefully to ensure you don’t burn them. Enjoy warm or at room temperature.
Smoky Roasted Chickpeas Recipe
Makes 4 servings
1-15.5 ounce can chickpeas (garbanzo beans)
1 tablespoon olive oil
½ teaspoon smoked paprika
Heat oven to 450 F and line a rimmed baking sheet with aluminum foil. Drain chickpeas, rinse, and put them in a bowl. Mix oil, salt, and pepper with chickpeas and spread them on baking sheet.
Put them in the oven. After 15 minutes shake the pan to ensure that the chickpeas brown evenly. Roast another 10-15 minutes until brown and crunchy. Watch carefully to ensure you don’t burn them. Enjoy warm or at room temperature.
Rainbow fruit skewers
Go out and buy yourself a bunch of colorful fruit. I chose pineapple, cantaloupe, grapes, strawberries, and blueberries but you can easily find other vibrant colors -kiwi and honey dew for green, dark purple grapes for blue, watermelon for pink, and oranges for orange.
Don’t feel like you have to use what I used. It is smart to stay away from fruits that turn brown such as apples and bananas.
Rainbow Fruit Skewers Recipe
Makes 10
1 pound strawberries, washed and hulled
¼ cantaloupe, cut into 1-inch pieces
¼ pineapple, cut into 1-inch pieces
1 pint blueberries, washed
½ pound green grapes, washed
5 ounces plain yogurt
1 teaspoon honey
Thread fruit onto wooden skewers in a rainbow color pattern. If your skewers are long, cut them in half and cut off the sharp end after you finish piercing the fruit. Mix the yogurt and honey together and place in a small bowl. Enjoy!
Peanut Butter Chocolate Chip Oatmeal Bars
Makes 16 small bars
½ cup creamy all-natural peanut butter (no sugar added)
¼ cup honey
2 tablespoons butter, melted or coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1 cup whole rolled oats (not instant)
¾ cup white whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup chocolate chips
Heat oven to 350 F. Line a small casserole or 8x8 baking pan with parchment paper. In a large bowl, mix peanut butter, honey, butter, egg, and vanilla. Add oats, flour, salt, and baking soda and mix until combined. Fold in chocolate chips. The dough at this point is more like play dough than cake batter. It is very sticky. Spread dough onto parchment paper and bake for 15-18 minutes until lightly browned.
Allow to cool for at least 10 minutes until slicing into portions. Store for up to one week in an airtight container in the refrigerator.
Makes 16 small bars
½ cup creamy all-natural peanut butter (no sugar added)
¼ cup honey
2 tablespoons butter, melted or coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1 cup whole rolled oats (not instant)
¾ cup white whole wheat flour
¼ teaspoon salt
½ teaspoon baking soda
½ cup chocolate chips
Heat oven to 350 F. Line a small casserole or 8x8 baking pan with parchment paper. In a large bowl, mix peanut butter, honey, butter, egg, and vanilla. Add oats, flour, salt, and baking soda and mix until combined. Fold in chocolate chips. The dough at this point is more like play dough than cake batter. It is very sticky. Spread dough onto parchment paper and bake for 15-18 minutes until lightly browned.
Allow to cool for at least 10 minutes until slicing into portions. Store for up to one week in an airtight container in the refrigerator.
Strawberry Cheesecake Smoothie Recipe
Makes 2 servings
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
Makes 2 servings
2 cups frozen strawberries
½ cup plain Greek yogurt, non-fat
½ cup milk, skim (or whatever you have)
1 teaspoon lemon zest
Blend strawberries, yogurt, milk, and lemon zest until smooth and frothy.
If the smoothie is not sweet enough for your liking, add teaspoons of honey until it works for you.
Crunchy Waffle Potato Bites
Super easy, quick and yummy !
Makes 4
1 1/2 cups frozen shredded potatoes, thawed
1 large egg
salt and pepper to taste
Heat waffle iron and spray with non-stick spray. Beat egg in a small bowl and mix in potatoes. Spoon mixture in 4 spots on waffle iron and sprinkle with salt and pepper. Cook for four minutes until crispy. Serve immediately.
Super easy, quick and yummy !
Makes 4
1 1/2 cups frozen shredded potatoes, thawed
1 large egg
salt and pepper to taste
Heat waffle iron and spray with non-stick spray. Beat egg in a small bowl and mix in potatoes. Spoon mixture in 4 spots on waffle iron and sprinkle with salt and pepper. Cook for four minutes until crispy. Serve immediately.
Baked Vegetarian Egg Rolls Recipe
Makes 20 Egg Rolls
1 tablespoon vegetable oil
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 medium carrots, peeled and grated
4 cups cabbage, shredded
2 cups mushrooms, cleaned and minced
2 tablespoons Hoisin sauce
2 tablespoons soy sauce
20 egg roll wrappers
mustard for dipping (optional)
Preheat oven to 400 F. Spray a rimmed baking sheet with canola oil or olive oil.
Heat vegetable oil in a large saucepan over medium high heat. Add onion, garlic, and ginger and sauté until the onion softens (3-5 minutes). Add carrots, cabbage, mushrooms, Hoisin sauce, and soy sauce and sauté for another 5 minutes until the cabbage has softened and the flavors have melded.
To assemble egg rolls, put ¼ cup filling in the center of the wrapper and follow the package directions. Basically, you make an envelope with the filling in the center. Spray finished egg rolls with canola or olive oil and bake for 12-15 minutes until browned.
Serve immediately to ensure crispiness with mustard for dipping.
Makes 20 Egg Rolls
1 tablespoon vegetable oil
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 medium carrots, peeled and grated
4 cups cabbage, shredded
2 cups mushrooms, cleaned and minced
2 tablespoons Hoisin sauce
2 tablespoons soy sauce
20 egg roll wrappers
mustard for dipping (optional)
Preheat oven to 400 F. Spray a rimmed baking sheet with canola oil or olive oil.
Heat vegetable oil in a large saucepan over medium high heat. Add onion, garlic, and ginger and sauté until the onion softens (3-5 minutes). Add carrots, cabbage, mushrooms, Hoisin sauce, and soy sauce and sauté for another 5 minutes until the cabbage has softened and the flavors have melded.
To assemble egg rolls, put ¼ cup filling in the center of the wrapper and follow the package directions. Basically, you make an envelope with the filling in the center. Spray finished egg rolls with canola or olive oil and bake for 12-15 minutes until browned.
Serve immediately to ensure crispiness with mustard for dipping.
Prep time: 10 minutes
Cook time: 20-25 minutes
Recipe makes: 4 servings
Ingredients:
1 lb. boneless, skinless chicken breasts cut into ½-inch strips
1 red bell pepper, de-seeded and cut into 1- to 2-inch strips
1 yellow bell pepper, de-seeded and cut into 1- to 2-inch strips
1 orange bell pepper, de-seeded and cut into 1- to 2-inch strips
1 medium onion, peeled and cut into 1- to 2-inch strips
1 tsp. cumin
½ tsp. salt substitute
½ tsp. black pepper
2 tbs. canola oil or olive oil
8 6-inch corn tortillas
fat-free sour cream, for serving (optional)
cilantro for garnish (optional)
Equipment and supplies:
Measuring spoons
Knives and cutting boards
Large bowl
Baking dish (13"x9")
Cooking spray
Instructions:
Preheat oven to 400°F (204°C). Chop chicken and vegetables on separate cutting boards.
Spray baking dish with cooking spray. In a large bowl toss together chicken, peppers, onion, cumin, salt substitute, pepper, and canola oil until well coated.
Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are tender. Serve alongside corn tortillas and top with cilantro and sour cream.
Cook time: 20-25 minutes
Recipe makes: 4 servings
Ingredients:
1 lb. boneless, skinless chicken breasts cut into ½-inch strips
1 red bell pepper, de-seeded and cut into 1- to 2-inch strips
1 yellow bell pepper, de-seeded and cut into 1- to 2-inch strips
1 orange bell pepper, de-seeded and cut into 1- to 2-inch strips
1 medium onion, peeled and cut into 1- to 2-inch strips
1 tsp. cumin
½ tsp. salt substitute
½ tsp. black pepper
2 tbs. canola oil or olive oil
8 6-inch corn tortillas
fat-free sour cream, for serving (optional)
cilantro for garnish (optional)
Equipment and supplies:
Measuring spoons
Knives and cutting boards
Large bowl
Baking dish (13"x9")
Cooking spray
Instructions:
Preheat oven to 400°F (204°C). Chop chicken and vegetables on separate cutting boards.
Spray baking dish with cooking spray. In a large bowl toss together chicken, peppers, onion, cumin, salt substitute, pepper, and canola oil until well coated.
Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are tender. Serve alongside corn tortillas and top with cilantro and sour cream.
We’ve all done grilled cheese before, but you have to try this one !
Ingredients:
Ingredients
1 Chopped Medium Onion
2 Tbsp. Granulated Sugar
2 Tbsp. Butter
1 Thinly Sliced Golden Delicious Apple
4-6 Slices Provelone Cheese
A Few Tablespoons of Vegetable Oil
4 Few Slices of Sandwich Bread
Whatever Else You Want! (Jam, other cheeses, etc.)
Steps
Place the onion, sugar, and butter in a skillet. Carmelize the onion - you'll know when it is done when the slices turn golden-brown.
Coat the outside of the bread in vegetable oil. Place one bread slice in another pan, turning the heat up to medium.
Place a slice or two of provelone down on the bread, then stack half the onions and apple slices on top. Top it all off with another few slices of provelone. Cover with the other bread slice.
After a minute, flip the grilled cheese over. Keep cooking until both slices of bread are crispy, and the cheese is nice and melted.
Plate it up, cut it, and enjoy your grilled cheese for two! (or one if you're really hungry).
Ingredients:
Ingredients
1 Chopped Medium Onion
2 Tbsp. Granulated Sugar
2 Tbsp. Butter
1 Thinly Sliced Golden Delicious Apple
4-6 Slices Provelone Cheese
A Few Tablespoons of Vegetable Oil
4 Few Slices of Sandwich Bread
Whatever Else You Want! (Jam, other cheeses, etc.)
Steps
Place the onion, sugar, and butter in a skillet. Carmelize the onion - you'll know when it is done when the slices turn golden-brown.
Coat the outside of the bread in vegetable oil. Place one bread slice in another pan, turning the heat up to medium.
Place a slice or two of provelone down on the bread, then stack half the onions and apple slices on top. Top it all off with another few slices of provelone. Cover with the other bread slice.
After a minute, flip the grilled cheese over. Keep cooking until both slices of bread are crispy, and the cheese is nice and melted.
Plate it up, cut it, and enjoy your grilled cheese for two! (or one if you're really hungry).
Christmas Yule Log
This one takes a bit of time and effort but makes for a great Christmas treat. Well worth it !
Ingredients
4 eggs, separated (4) 1/2 cup plus 1/3 cup granulated sugar, divided (200 mL) 1 tsp vanilla extract (5 mL) 1/2 cup all-purpose flour (125 mL) 1/4 cup HERSHEY'S Cocoa (50 mL) 1/2 tsp baking powder (2 mL) 1/4 tsp baking soda (1 mL) Pinch salt 1/3 cup water (75 mL) Icing sugar WHITE CREAM FILLING: 1/2 tsp unflavoured gelatin (2 mL) 1 tbsp cold water (15 mL) 2/3 cup CHIPITS White Chocolate Chips (150 mL) 1/4 cup milk (50 mL) 1 tsp vanilla extract (5 mL) 1 cup whipping cream (250 mL) CHOCOLATE GLAZE: 2 tbsp butter or margarine (30 mL) 2 tbsp HERSHEY'S Cocoa (30 mL) 2 tbsp water (30 mL) 1 cup icing sugar (250 mL) 1/2 tsp vanilla extract (2 mL)
Directions
1. Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil.
2. Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. Add 1/2 cup (125 mL) sugar, one tablespoon at a time, until stiff peaks form.
3. Beat egg yolks and vanilla with an electric mixer, set on medium speed, for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-coloured.
4. Stir flour with cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.
5. Bake for 12 to 15 minutes or until top springs back when touched lightly in the centre. Immediately loosen cake from edges of pan; invert on to a clean linen towel sprinkled with icing sugar. Carefully peel off foil; discard. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.
6. White Cream Filling: Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften. Place white chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds to 1 minute; stir after 30 seconds and after every additional 10 seconds until chips are melted and mixture is smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.
7. Beat whipping cream in a small bowl until stiff; gently fold into chip mixture. Chill for 10 minutes or until filling begins to set.
8. Chocolate Glaze: Melt butter in a small saucepan set over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla; whisk until smooth.
9. Unroll cake and remove towel. Spread White Cream Filling in an even layer over the cake; re-roll into a log. Spread Chocolate Glaze over top and sides. Chill until ready to serve. Garnish as desired.
Makes 10 to 12 servings.
This one takes a bit of time and effort but makes for a great Christmas treat. Well worth it !
Ingredients
4 eggs, separated (4) 1/2 cup plus 1/3 cup granulated sugar, divided (200 mL) 1 tsp vanilla extract (5 mL) 1/2 cup all-purpose flour (125 mL) 1/4 cup HERSHEY'S Cocoa (50 mL) 1/2 tsp baking powder (2 mL) 1/4 tsp baking soda (1 mL) Pinch salt 1/3 cup water (75 mL) Icing sugar WHITE CREAM FILLING: 1/2 tsp unflavoured gelatin (2 mL) 1 tbsp cold water (15 mL) 2/3 cup CHIPITS White Chocolate Chips (150 mL) 1/4 cup milk (50 mL) 1 tsp vanilla extract (5 mL) 1 cup whipping cream (250 mL) CHOCOLATE GLAZE: 2 tbsp butter or margarine (30 mL) 2 tbsp HERSHEY'S Cocoa (30 mL) 2 tbsp water (30 mL) 1 cup icing sugar (250 mL) 1/2 tsp vanilla extract (2 mL)
Directions
1. Preheat oven to 375°F (190°C). Line a 15-1/2 x 10-1/2 x 1-inch (40 x 25 x 2.5 cm) jellyroll pan with foil; generously grease foil.
2. Beat egg whites with an electric mixer, set on high speed, in a large bowl until stiff peaks form. Add 1/2 cup (125 mL) sugar, one tablespoon at a time, until stiff peaks form.
3. Beat egg yolks and vanilla with an electric mixer, set on medium speed, for 3 minutes; gradually add the remaining sugar. Beat for 2 minutes or until thickened and lemon-coloured.
4. Stir flour with cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gently fold chocolate mixture into egg whites; spread batter evenly in prepared pan.
5. Bake for 12 to 15 minutes or until top springs back when touched lightly in the centre. Immediately loosen cake from edges of pan; invert on to a clean linen towel sprinkled with icing sugar. Carefully peel off foil; discard. Immediately roll cake in towel starting at the narrow end. Place on a wire rack and cool completely.
6. White Cream Filling: Sprinkle gelatin over cold water in a small cup; let stand 1 minute to soften. Place white chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds to 1 minute; stir after 30 seconds and after every additional 10 seconds until chips are melted and mixture is smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.
7. Beat whipping cream in a small bowl until stiff; gently fold into chip mixture. Chill for 10 minutes or until filling begins to set.
8. Chocolate Glaze: Melt butter in a small saucepan set over low heat; add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla; whisk until smooth.
9. Unroll cake and remove towel. Spread White Cream Filling in an even layer over the cake; re-roll into a log. Spread Chocolate Glaze over top and sides. Chill until ready to serve. Garnish as desired.
Makes 10 to 12 servings.
Super easy, super good for you !
Granola Bars
Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.
Granola Bars
Melt 2 tablespoons butter in a saucepan with 1/3 cup each honey and brown sugar, and a pinch of salt. Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ. Press into a parchment-lined 8-inch-square pan and bake 30 minutes at 300 degrees F. Cool, then cut into bars.
English Muffin Breakfast
INGREDIENTS
1 English muffin
1 tablespoon shredded pizza cheese
1 tablespoon crumbled bacon or 1 breakfast sausage link sliced
1 large egg
1 tablespoon pizza sauce or Alfredo sauce
Salt and pepper to taste
In a small frying pan, scramble the egg. On the English muffin, spread the pizza or Alfredo sauce. Cover the muffin with the scrambled egg, bacon or sausage and cheese. At this point you can cover and refrigerate overnight if you wish. Heat in the toaster oven or microwave until the cheese is melted.
INGREDIENTS
1 English muffin
1 tablespoon shredded pizza cheese
1 tablespoon crumbled bacon or 1 breakfast sausage link sliced
1 large egg
1 tablespoon pizza sauce or Alfredo sauce
Salt and pepper to taste
In a small frying pan, scramble the egg. On the English muffin, spread the pizza or Alfredo sauce. Cover the muffin with the scrambled egg, bacon or sausage and cheese. At this point you can cover and refrigerate overnight if you wish. Heat in the toaster oven or microwave until the cheese is melted.
Tasty and super easy chicken
Ingredients
2 Tbsp. Onion Powder
2 Tsp. Garlic Powder
2/3 C. Molasses
1 1/2 C. Ketchup
1/3 C. Brown Sugar
3 Tbsp. Honey Mustard
1/3 C. Cider Vinegar
2 Tsp. Ground Black Pepper
Chili powder can be added to taste for spiciness
2 Lbs. Boneless Skinless Chicken Breast - Cut into 1 to 1 1/2 Inch Cubes (if grilling, make sure you have a grill basket)
Steps
In medium pot, combine everything except the chicken and mix it all together. Taste it now - if everything tastes all right, then proceed. If not, figure out what went wrong!
Turn the heat on to low. While stirring frequently, cook the sauce for around 30 minutes (while waiting prepare the chicken). Taste it again, just to make sure everything is still OK.
Prepare your chicken. You can cook this any way you want, but I prefer on the grill in a grill basket. Anyway, set aside around a cup of sauce for people to drizzle on. Then, place the chicken in the grill basket and brush on the remaining sauce. Cook the chicken until it's done to your liking.
Plate up the chicken, and ENJOY!
MMMMM Good !!!
Frozen Mashed Banana Treat
INGREDIENTS
1 medium banana
2 tablespoons of milk or apple juice
Chocolate syrup to drizzle or a tablespoon of peanut butter
Prep Time: 480 minutes
Cook Time: 10 minutes
Total Time: 490 minutes
PREPARATION
Cut one medium banana into half-inch pieces. Place in a zip locked baggie and put in the freezer overnight, or for 8 hours. Place frozen banana pieces and 2 tablespoons of milk or apple juice in a blender. Pulse until chopped and then blend until mashed. Put into bowl and drizzle with chocolate syrup or dollop with a tablespoon of peanut butter.
Frozen Mashed Banana Treat
INGREDIENTS
1 medium banana
2 tablespoons of milk or apple juice
Chocolate syrup to drizzle or a tablespoon of peanut butter
Prep Time: 480 minutes
Cook Time: 10 minutes
Total Time: 490 minutes
PREPARATION
Cut one medium banana into half-inch pieces. Place in a zip locked baggie and put in the freezer overnight, or for 8 hours. Place frozen banana pieces and 2 tablespoons of milk or apple juice in a blender. Pulse until chopped and then blend until mashed. Put into bowl and drizzle with chocolate syrup or dollop with a tablespoon of peanut butter.
Capture the Flag Pizza
With a red sauce on the bottom, and a white and green topping, this luscious pizza captures the colors of the Italian flag. It borrows Swiss cheese from Italy's northern neighbor, for a luscious, nutty taste that pairs perfectly with spinach, a vegetable that's rich in vitamins A and C. Kids of all ages can help make—and devour—this simply superb, crowd-pleasing pizza pie.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: One 15-inch pizza
pizza
Do this first:
Roll dough for one 15 to 16-inch pizza crust into a pizza pan or baking sheet. Use the Pizza-Pizza: Double-Dough recipe (it makes two crusts, but you only need one for this recipe), or use your favorite crust.
Thaw a 10-ounce package frozen chopped spinach or cook 1 pound cleaned spinach leaves and chop. Squeeze the water from the spinach until it's very dry (reserve the squeezed liquid for a soup or sauce). Young children can do this by placing the cooled spinach in a sieve over a bowl and pressing on it with the back of a wooden spoon, a spatula, or with clean hands.
Shred enough Swiss cheese to make 2 cups, or use pre-shredded cheese.
Ingredients and steps:
1 cup cooked, chopped spinach, squeezed dry
2 cups shredded Swiss cheese
Dash white pepper (optional)
2 cloves garlic
1 8-ounce can tomato sauce
1 prepared pizza crust, uncooked
1/2 teaspoon Italian seasoning (mixed dried herbs)
2 teaspoons olive oil
2 tablespoons grated Parmesan (optional)
Heat the oven to 450 degrees.
Mix together the spinach, cheese, and a dash of white pepper in a bowl.
Peel and finely mince the cloves of garlic.
Spread the tomato sauce evenly over the crust.
Crush the Italian seasoning between your fingers and sprinkle over the sauce (a good task for little hands).
Arrange the spinach-cheese mixture on top of the sauce. Sprinkle on garlic.
Brush the edges of the crust with olive oil.
Bake until the crust is crisp and golden and the cheese melted, about 10 to 15 minutes. Let the pizza stand a few minutes before slicing. If desired, dust lightly with grated Parmesan. Serve hot.
Vary It! Add a few strips of thinly sliced ham or prosciutto, an Italian cured ham, under the cheese mixture. Instead of spinach, use cooked Swiss chard. Dot with sliced olives, chopped green or red onion, or chopped Roma tomatoes.
With a red sauce on the bottom, and a white and green topping, this luscious pizza captures the colors of the Italian flag. It borrows Swiss cheese from Italy's northern neighbor, for a luscious, nutty taste that pairs perfectly with spinach, a vegetable that's rich in vitamins A and C. Kids of all ages can help make—and devour—this simply superb, crowd-pleasing pizza pie.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: One 15-inch pizza
pizza
Do this first:
Roll dough for one 15 to 16-inch pizza crust into a pizza pan or baking sheet. Use the Pizza-Pizza: Double-Dough recipe (it makes two crusts, but you only need one for this recipe), or use your favorite crust.
Thaw a 10-ounce package frozen chopped spinach or cook 1 pound cleaned spinach leaves and chop. Squeeze the water from the spinach until it's very dry (reserve the squeezed liquid for a soup or sauce). Young children can do this by placing the cooled spinach in a sieve over a bowl and pressing on it with the back of a wooden spoon, a spatula, or with clean hands.
Shred enough Swiss cheese to make 2 cups, or use pre-shredded cheese.
Ingredients and steps:
1 cup cooked, chopped spinach, squeezed dry
2 cups shredded Swiss cheese
Dash white pepper (optional)
2 cloves garlic
1 8-ounce can tomato sauce
1 prepared pizza crust, uncooked
1/2 teaspoon Italian seasoning (mixed dried herbs)
2 teaspoons olive oil
2 tablespoons grated Parmesan (optional)
Heat the oven to 450 degrees.
Mix together the spinach, cheese, and a dash of white pepper in a bowl.
Peel and finely mince the cloves of garlic.
Spread the tomato sauce evenly over the crust.
Crush the Italian seasoning between your fingers and sprinkle over the sauce (a good task for little hands).
Arrange the spinach-cheese mixture on top of the sauce. Sprinkle on garlic.
Brush the edges of the crust with olive oil.
Bake until the crust is crisp and golden and the cheese melted, about 10 to 15 minutes. Let the pizza stand a few minutes before slicing. If desired, dust lightly with grated Parmesan. Serve hot.
Vary It! Add a few strips of thinly sliced ham or prosciutto, an Italian cured ham, under the cheese mixture. Instead of spinach, use cooked Swiss chard. Dot with sliced olives, chopped green or red onion, or chopped Roma tomatoes.
Mini Bacon and Cheese Quiche
This is so easy and so good. A must try!
INGREDIENTS
2 eggs
1/2 cup Shredded cheddar cheese
1/2 cup Heavy cream
1 cup bacon; cooked crisp and crumbled
30 mini Phyllo shells
Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
PREPARATION
In a mixing bowl, beat the eggs and cream together.
Pour beaten egg mixture into the Phyllo shells.
Sprinkle shredded cheddar and bacon in each shell.
Bake each filled shell until the eggs are set.
Allow to cool slightly and enjoy!
This is so easy and so good. A must try!
INGREDIENTS
2 eggs
1/2 cup Shredded cheddar cheese
1/2 cup Heavy cream
1 cup bacon; cooked crisp and crumbled
30 mini Phyllo shells
Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
PREPARATION
In a mixing bowl, beat the eggs and cream together.
Pour beaten egg mixture into the Phyllo shells.
Sprinkle shredded cheddar and bacon in each shell.
Bake each filled shell until the eggs are set.
Allow to cool slightly and enjoy!
Coconut Bananas
INGREDIENTS
2 bananas; peeled and cut into 1-inch pieces
1 cup coconut; shredded
1 large orange
Chocolate syrup or honey to drizzle
PREPARATION
Put banana pieces in a bowl and squeeze orange over them. Stir to so that juice covers the banana pieces. Sprinkle on the coconut and stir again. Drizzle chocolate or honey on top.
INGREDIENTS
2 bananas; peeled and cut into 1-inch pieces
1 cup coconut; shredded
1 large orange
Chocolate syrup or honey to drizzle
PREPARATION
Put banana pieces in a bowl and squeeze orange over them. Stir to so that juice covers the banana pieces. Sprinkle on the coconut and stir again. Drizzle chocolate or honey on top.
Apples and Cream Cheese Dip
INGREDIENTS
5 medium apples; cored and sliced
½ cup orange juice
1 8-oz. package of cream cheese; at room temperature
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
Prep Time: 15 minutes
Total Time: 15 minutes
PREPARATION
Directly after coring apples, place them in a large bowl and pour orange juice on them. Stir so that the apples are coated. This will keep them from getting brown.
Using a mixer in a mixing bowl, combine cream cheese, brown sugar and vanilla. Place into four individual dipping bowls.
Upside-Down Pizza Supreme
INGREDIENTS
1 lb. ground beef; browned and drained
6 oz. pepperoni
1 16 oz. pkg. of shredded mozzarella cheese
1 pkg. of pizza crust
1 jar of spaghetti sauce
1 cup diced onions
1 cup diced green peppers
1/2 cup sliced mushrooms
1/2 cup sliced black olives
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
PREPARATION
In a large bowl - or drained skillet if you have just browned the ground beef - mix together the beef, pepperoni and 1/2 jar of spaghetti sauce. Pour into a casserole or lasagna dish. Top with veggies and remaining sauce. Cover mixture with pizza crust. Bake at 425 degrees F. for 20 minutes, or until crust is lightly browned.
INGREDIENTS
5 medium apples; cored and sliced
½ cup orange juice
1 8-oz. package of cream cheese; at room temperature
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
Prep Time: 15 minutes
Total Time: 15 minutes
PREPARATION
Directly after coring apples, place them in a large bowl and pour orange juice on them. Stir so that the apples are coated. This will keep them from getting brown.
Using a mixer in a mixing bowl, combine cream cheese, brown sugar and vanilla. Place into four individual dipping bowls.
Upside-Down Pizza Supreme
INGREDIENTS
1 lb. ground beef; browned and drained
6 oz. pepperoni
1 16 oz. pkg. of shredded mozzarella cheese
1 pkg. of pizza crust
1 jar of spaghetti sauce
1 cup diced onions
1 cup diced green peppers
1/2 cup sliced mushrooms
1/2 cup sliced black olives
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
PREPARATION
In a large bowl - or drained skillet if you have just browned the ground beef - mix together the beef, pepperoni and 1/2 jar of spaghetti sauce. Pour into a casserole or lasagna dish. Top with veggies and remaining sauce. Cover mixture with pizza crust. Bake at 425 degrees F. for 20 minutes, or until crust is lightly browned.
Pizza Turnovers
INGREDIENTS
1 package refrigerated crescent rolls; makes 8 rolls
2-3 cups shredded mozzarella cheese
24 slices pepperoni
1/2 cup Parmesan cheese
2 cups spaghetti sauce for dipping
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
PREPARATION
Separate the rolls on a cookie sheet.
On half of the crescent rolls, place three slices of pepperoni on each.
Top the pepperoni with mozzarella cheese and then sprinkle with Parmesan cheese.
Fold the crescent roll over the pizza toppings to the other side, forming your 'turnover'.
Seal the sides down with a fork.
Cut a notch in the top of each turnover.
Bake for 15 minutes @ 375 degrees F.
Allow to cool slightly before eating while you heat spaghetti sauce in the microwave for 1 minute.
INGREDIENTS
1 package refrigerated crescent rolls; makes 8 rolls
2-3 cups shredded mozzarella cheese
24 slices pepperoni
1/2 cup Parmesan cheese
2 cups spaghetti sauce for dipping
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
PREPARATION
Separate the rolls on a cookie sheet.
On half of the crescent rolls, place three slices of pepperoni on each.
Top the pepperoni with mozzarella cheese and then sprinkle with Parmesan cheese.
Fold the crescent roll over the pizza toppings to the other side, forming your 'turnover'.
Seal the sides down with a fork.
Cut a notch in the top of each turnover.
Bake for 15 minutes @ 375 degrees F.
Allow to cool slightly before eating while you heat spaghetti sauce in the microwave for 1 minute.
Okay, this is a little more than a snack it is so good and so easy. Prepare before school and you can eat when you get home ( after your homework !)
Slow-Cooker Beef Stroganoff ( I like mushrooms, but if you don’t – leave them out. This recipe still works! )
What you need
1 lb. (450 g) cubed stewing beef
1 onion,chopped
1 cup chopped fresh mushrooms
1/2 cup 25%-less-sodium beef broth
1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Product
1 Tbsp. flour
225 g (1/4 of 900-g pkg.) fettuccine, uncooked
Place meat, onions and mushrooms in slow cooker.
Add broth; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Meanwhile, cook pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture.
Drain pasta. Mix cream cheese product and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat.
Slow-Cooker Beef Stroganoff ( I like mushrooms, but if you don’t – leave them out. This recipe still works! )
What you need
1 lb. (450 g) cubed stewing beef
1 onion,chopped
1 cup chopped fresh mushrooms
1/2 cup 25%-less-sodium beef broth
1/2 cup (1/2 of 250-g tub) Philadelphia Herb & Garlic Cream Cheese Product
1 Tbsp. flour
225 g (1/4 of 900-g pkg.) fettuccine, uncooked
Place meat, onions and mushrooms in slow cooker.
Add broth; stir. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Meanwhile, cook pasta as directed on package, omitting salt, about 20 min. before ready to serve meat mixture.
Drain pasta. Mix cream cheese product and flour. Add to meat mixture; stir until cream cheese is completely melted and mixture is well blended. Place pasta in large bowl. Add meat mixture; toss to coat.
Christmas Quesadillas
Ingredients
1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
2 2/3 cups (650 mL) shredded Cheddar or Colby cheese
1 large tomato, diced (about ¾ cup/175 mL)
5 medium green onions, chopped (about 1/3 cup/75 mL)
3 tbsp (45 mL) Old El Paso* Chopped Green Chilies (from 127 mL can)
Old El Paso* Thick N’ Chunky Salsa, if desired
Instructions
1
Heat oven to 350°F.
2
Sprinkle 4 of the tortillas with about 2/3 cup (150 mL) cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet.
3
Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa.
Sleepover Fav - (Mini) Bacon and Cheese Quiche
INGREDIENTS
2 eggs
1/2 cup Shredded cheddar cheese
1/2 cup Heavy cream
1 cup bacon; cooked crisp and crumbled
30 mini Phyllo shells
Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
PREPARATION
In a mixing bowl, beat the eggs and cream together.
Pour beaten egg mixture into the Phyllo shells.
Sprinkle shredded cheddar and bacon in each shell.
Bake each filled shell until the eggs are set.
Allow to cool slightly and enjoy!
Banana Wrap
INGREDIENTS
1 Flour tortilla or sandwich wrap
3 Tbsp peanut butter
1 Banana
Prep Time: 5 minutes
Total Time: 5 minutes
PREPARATION
Lay the sandwich wrap out and spread peanut butter on it. Peel the banana and lay it on the side edge of the wrap. Roll it up snuggly but not too tightly. If there are ends on the wrap tuck them over. Enjoy!
Ingredients
1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
2 2/3 cups (650 mL) shredded Cheddar or Colby cheese
1 large tomato, diced (about ¾ cup/175 mL)
5 medium green onions, chopped (about 1/3 cup/75 mL)
3 tbsp (45 mL) Old El Paso* Chopped Green Chilies (from 127 mL can)
Old El Paso* Thick N’ Chunky Salsa, if desired
Instructions
1
Heat oven to 350°F.
2
Sprinkle 4 of the tortillas with about 2/3 cup (150 mL) cheese each. Top cheese with remaining ingredients except salsa. Place on ungreased cookie sheet.
3
Bake about 5 minutes or just until cheese is melted. Cut each quesadilla into 6 wedges. Serve with salsa.
Sleepover Fav - (Mini) Bacon and Cheese Quiche
INGREDIENTS
2 eggs
1/2 cup Shredded cheddar cheese
1/2 cup Heavy cream
1 cup bacon; cooked crisp and crumbled
30 mini Phyllo shells
Salt and pepper to taste
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
PREPARATION
In a mixing bowl, beat the eggs and cream together.
Pour beaten egg mixture into the Phyllo shells.
Sprinkle shredded cheddar and bacon in each shell.
Bake each filled shell until the eggs are set.
Allow to cool slightly and enjoy!
Banana Wrap
INGREDIENTS
1 Flour tortilla or sandwich wrap
3 Tbsp peanut butter
1 Banana
Prep Time: 5 minutes
Total Time: 5 minutes
PREPARATION
Lay the sandwich wrap out and spread peanut butter on it. Peel the banana and lay it on the side edge of the wrap. Roll it up snuggly but not too tightly. If there are ends on the wrap tuck them over. Enjoy!
Classic Holiday Stuffing
Prep Time: 20 Mins Cook Time: 45 Mins Serves: 8
Ingredients
1/4 cup (60 mL) butter
1 onion, chopped
2 celery stalks, chopped
4 cloves garlic, roughly chopped
1/4 cup (60 mL) fresh sage, finely chopped
1 tsp (5 mL) dried thyme leaves
1/2 tsp (3 mL) salt and freshly ground pepper (each)
12 cup (3 L) cubed day old crusty bread, about 3/4-inch (2 cm) pieces
3 large eggs, lightly beaten
1/2 cup (125 mL) fresh parsley, chopped
2 cups (500 mL) CAMPBELL'S® Ready to Use Chicken Broth
Directions
1.Preheat the oven to 400F (200C). Melt butter in a large skillet set over medium heat. Add onion, celery, garlic, sage, thyme, salt and pepper. Cook, stirring frequently, for 7 minutes or until vegetables are softened. Cool slightly.
2.Toss vegetable mixture with bread, eggs and parsley. Stir in broth gradually until well combined. Transfer to a buttered 9x13-inch (3 L) casserole dish.
3.Bake for 30 to 35 minutes or until set in the center and golden on top. Let stand for 5 minutes before serving.
Prep Time: 20 Mins Cook Time: 45 Mins Serves: 8
Ingredients
1/4 cup (60 mL) butter
1 onion, chopped
2 celery stalks, chopped
4 cloves garlic, roughly chopped
1/4 cup (60 mL) fresh sage, finely chopped
1 tsp (5 mL) dried thyme leaves
1/2 tsp (3 mL) salt and freshly ground pepper (each)
12 cup (3 L) cubed day old crusty bread, about 3/4-inch (2 cm) pieces
3 large eggs, lightly beaten
1/2 cup (125 mL) fresh parsley, chopped
2 cups (500 mL) CAMPBELL'S® Ready to Use Chicken Broth
Directions
1.Preheat the oven to 400F (200C). Melt butter in a large skillet set over medium heat. Add onion, celery, garlic, sage, thyme, salt and pepper. Cook, stirring frequently, for 7 minutes or until vegetables are softened. Cool slightly.
2.Toss vegetable mixture with bread, eggs and parsley. Stir in broth gradually until well combined. Transfer to a buttered 9x13-inch (3 L) casserole dish.
3.Bake for 30 to 35 minutes or until set in the center and golden on top. Let stand for 5 minutes before serving.
Reindeer Cupcakes
Prep Time: 30 Mins Cook Time: 0 Mins Serves: 24
Ingredients
24 Double Chocolate cookies
24 Red candy coated plain chocolate pieces
48 Assorted mini candy coated plain chocolate pieces
2 to 3 containers vanilla and/or chocolate frosting (about 453 g each)
24 unfrosted homemade or store-bought cupcakes
24 Hard pretzels, broken in half, mini pretzels and/or chocolate covered mini pretzels
Directions
1.Create reindeer faces on the cookies using the red candies as noses and the mini candies as eyes. "Glue" the candies on with frosting or frost the cookies and press the candies into the frosting. Pipe thin lines of frosting to make eyelashes and eyebrows.
2.Frost the cupcakes with the remaining frosting.
3.Place 1 reindeer cookie onto each cupcake. Press the pretzels into the frosting behind the cookies to make antlers.
Prep Time: 30 Mins Cook Time: 0 Mins Serves: 24
Ingredients
24 Double Chocolate cookies
24 Red candy coated plain chocolate pieces
48 Assorted mini candy coated plain chocolate pieces
2 to 3 containers vanilla and/or chocolate frosting (about 453 g each)
24 unfrosted homemade or store-bought cupcakes
24 Hard pretzels, broken in half, mini pretzels and/or chocolate covered mini pretzels
Directions
1.Create reindeer faces on the cookies using the red candies as noses and the mini candies as eyes. "Glue" the candies on with frosting or frost the cookies and press the candies into the frosting. Pipe thin lines of frosting to make eyelashes and eyebrows.
2.Frost the cupcakes with the remaining frosting.
3.Place 1 reindeer cookie onto each cupcake. Press the pretzels into the frosting behind the cookies to make antlers.
Bite-Sized Meatballs with Plum Sauce
Prep Time: 10 Mins Cook Time: 14 Mins Serves: 8
Ingredients
1 lb ground chicken
1 egg
1/3 cup bread crumbs
1 tbsp minced ginger
1 tbsp minced garlic
4 tbsp chopped cilantro
1 carton CAMPBELL'S STOCK FIRST™ Chicken stock
1/4 cup plum sauce
1/4 cup (drained) crushed pineapple
1/4 tsp black pepper
Directions
1.Combine chicken, egg, bread crumbs, ginger, garlic and 2 tbsp cilantro in medium bowl. Form into 1 inch balls, about 30-36.
2.Brown meatballs in large non-stick skillet, turning often.
3.Combine stock, plum sauce, pineapple and pepper. Add to skillet and heat to a boil. Reduce heat to low, cover and simmer for 5 minutes or until meatballs are cooked through.
4.Remove cover and add remaining cilantro, continuing to cook until sauce is a syrup-like consistency.
5.Remove meatballs with a slotted spoon and either spoon sauce over top or serve separately for dipping.
Prep Time: 10 Mins Cook Time: 14 Mins Serves: 8
Ingredients
1 lb ground chicken
1 egg
1/3 cup bread crumbs
1 tbsp minced ginger
1 tbsp minced garlic
4 tbsp chopped cilantro
1 carton CAMPBELL'S STOCK FIRST™ Chicken stock
1/4 cup plum sauce
1/4 cup (drained) crushed pineapple
1/4 tsp black pepper
Directions
1.Combine chicken, egg, bread crumbs, ginger, garlic and 2 tbsp cilantro in medium bowl. Form into 1 inch balls, about 30-36.
2.Brown meatballs in large non-stick skillet, turning often.
3.Combine stock, plum sauce, pineapple and pepper. Add to skillet and heat to a boil. Reduce heat to low, cover and simmer for 5 minutes or until meatballs are cooked through.
4.Remove cover and add remaining cilantro, continuing to cook until sauce is a syrup-like consistency.
5.Remove meatballs with a slotted spoon and either spoon sauce over top or serve separately for dipping.
Super easy - Cheesy smashed potatoes
PREP: 0 hr(s). 10 min / Total: 0 hr(s). 30 min
Servings: 6 servings, 1/2 cup (125 mL) each
What you need:
1 lb. (450 g) red potatoes (about 3), cut into 1-inch chunks
1 cup small fresh cauliflower florets
1/4 cup light sour cream
1 cup shredded Light Cheddar Cheese
Directions:
Cook vegetables in boiling water in large saucepan on medium heat 20 min. or until tender. Drain; return to pan.
Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
SHORTCUT
Prepare using frozen cauliflower florets.
USE YOUR MICROWAVE
Place potatoes and cauliflower in large microwaveable bowl. Add enough water to cover vegetables; cover bowl with waxed paper. Microwave on HIGH 20 min. or until vegetables are very tender; drain. Continue as directed.
PREP: 0 hr(s). 10 min / Total: 0 hr(s). 30 min
Servings: 6 servings, 1/2 cup (125 mL) each
What you need:
1 lb. (450 g) red potatoes (about 3), cut into 1-inch chunks
1 cup small fresh cauliflower florets
1/4 cup light sour cream
1 cup shredded Light Cheddar Cheese
Directions:
Cook vegetables in boiling water in large saucepan on medium heat 20 min. or until tender. Drain; return to pan.
Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.
SHORTCUT
Prepare using frozen cauliflower florets.
USE YOUR MICROWAVE
Place potatoes and cauliflower in large microwaveable bowl. Add enough water to cover vegetables; cover bowl with waxed paper. Microwave on HIGH 20 min. or until vegetables are very tender; drain. Continue as directed.
"As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven."
What you'll need:
This makes 40 wings.
40 chicken wing pieces or 20 whole chicken wings
2 tbsp. Chinese five-spice powder (available at grocery or Asian specialty food stores)
3 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
3. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
What you'll need:
This makes 40 wings.
40 chicken wing pieces or 20 whole chicken wings
2 tbsp. Chinese five-spice powder (available at grocery or Asian specialty food stores)
3 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
3. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Turkey Burgers
This one's really simple and inexplicably delicious.
Burger Ingredients:
◾1 lb ground turkey meat
◾2 jalapenos, minced
◾3/4 cup BBQ sauce
◾1 tsp paprika
◾1/2 tsp sugar
◾1/4 tsp onion powder
◾sea salt
Directions:
In a bowl, combine the ground turkey, jalapenos, 1/4 cup of the BBQ sauce, and all the seasonings. Cover bowl and chill for at least 30 minutes.
Form burger patties and season each with salt to taste.
You can cook these on a charcoal or gas grill, or on your stove top; about 5 minutes on each side on medium heat.
Spread the remaining BBQ sauce on your burger or bun and serve.
Yields 6 patties.
Optional Toppings:
Cheddar Cheese
Sweet Onion Slices
Mixed Greens
Amazing…… and easy !
This one's really simple and inexplicably delicious.
Burger Ingredients:
◾1 lb ground turkey meat
◾2 jalapenos, minced
◾3/4 cup BBQ sauce
◾1 tsp paprika
◾1/2 tsp sugar
◾1/4 tsp onion powder
◾sea salt
Directions:
In a bowl, combine the ground turkey, jalapenos, 1/4 cup of the BBQ sauce, and all the seasonings. Cover bowl and chill for at least 30 minutes.
Form burger patties and season each with salt to taste.
You can cook these on a charcoal or gas grill, or on your stove top; about 5 minutes on each side on medium heat.
Spread the remaining BBQ sauce on your burger or bun and serve.
Yields 6 patties.
Optional Toppings:
Cheddar Cheese
Sweet Onion Slices
Mixed Greens
Amazing…… and easy !
This is the base recipe that I use for all my gluten free chocolate chip cookies - simple and delicious. But this time I made things a bit more interesting by adding the espresso powder and using white chocolate chips - such a heavenly taste festival.
You can use any nut butter, but I used raw creamy peanut butter.
Also, if you can't get your hands on the cacao powder, you can use cocoa powder.
Lastly, the maple syrup is interchangeable with honey.
Ingredients:
1 cup gluten free flour
1/2 cup cacao powder
2 tsp espresso powder
1 tsp baking powder
1/2 tsp sea salt
1 cup nut butter
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup white chocolate chips
Directions:
Preheat oven to 350 F. Line your cookies sheet with parchment paper.
Mix your dry ingredients (first 5 ingredients) in one bowl and your wet ingredients in a separate bowl. Add the wet to the dry and mix until just combined. Lastly, fold in the chips.
Form your cookies like meatballs and flatten them out slightly. I find the thicker the cookie, the moister and chewier - the better. They do not spread in the oven so you do not need to leave too much space in between them on the cookie sheet.
Bake for 10-12 minutes. DO NOT GO OVER THAT TIME.
Yields 25 cookies.
...delicious happens
You can use any nut butter, but I used raw creamy peanut butter.
Also, if you can't get your hands on the cacao powder, you can use cocoa powder.
Lastly, the maple syrup is interchangeable with honey.
Ingredients:
1 cup gluten free flour
1/2 cup cacao powder
2 tsp espresso powder
1 tsp baking powder
1/2 tsp sea salt
1 cup nut butter
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup white chocolate chips
Directions:
Preheat oven to 350 F. Line your cookies sheet with parchment paper.
Mix your dry ingredients (first 5 ingredients) in one bowl and your wet ingredients in a separate bowl. Add the wet to the dry and mix until just combined. Lastly, fold in the chips.
Form your cookies like meatballs and flatten them out slightly. I find the thicker the cookie, the moister and chewier - the better. They do not spread in the oven so you do not need to leave too much space in between them on the cookie sheet.
Bake for 10-12 minutes. DO NOT GO OVER THAT TIME.
Yields 25 cookies.
...delicious happens
Beef Quesadillas
These are one of my go-to recipes when I want to get a meal on the table fast, and these beef quesadillas are always popular with the kids. Although this recipe calls for deli roast beef, you can also make it with leftover pot roast, beef stew or flank steak. Just cut the meat into thin, bite-sized pieces.
Like spicy food? Add a few jarred jalapeno peppers on top of the cheese.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings
Ingredients:
1 Tbsp. butter
8 flour tortillas
1/2 lb. deli roast beef
2 cups shredded Monterey Jack cheese
2 plum tomatoes, sliced thinly
Preparation:
Melt butter in a medium skillet over medium heat.
Place 1 tortilla in the skillet. Top with one-quarter of the roast beef, one quarter of the cheese, and one quarter of the tomatoes. Top with another tortilla. Cook, pressing down lightly with a spatula until the cheese is almost completely melted.
Flip the quesadilla over (being careful not to let any of the filling come out) and cook on the other side until lightly browned.
Serve the quesadillas immediately with guacamole, tomato salsa, sour cream and chili con queso.
These are one of my go-to recipes when I want to get a meal on the table fast, and these beef quesadillas are always popular with the kids. Although this recipe calls for deli roast beef, you can also make it with leftover pot roast, beef stew or flank steak. Just cut the meat into thin, bite-sized pieces.
Like spicy food? Add a few jarred jalapeno peppers on top of the cheese.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 4 servings
Ingredients:
1 Tbsp. butter
8 flour tortillas
1/2 lb. deli roast beef
2 cups shredded Monterey Jack cheese
2 plum tomatoes, sliced thinly
Preparation:
Melt butter in a medium skillet over medium heat.
Place 1 tortilla in the skillet. Top with one-quarter of the roast beef, one quarter of the cheese, and one quarter of the tomatoes. Top with another tortilla. Cook, pressing down lightly with a spatula until the cheese is almost completely melted.
Flip the quesadilla over (being careful not to let any of the filling come out) and cook on the other side until lightly browned.
Serve the quesadillas immediately with guacamole, tomato salsa, sour cream and chili con queso.
KD SMART DOUBLE-CHEESE
PASTA PRIMAVERA
Prep Time: 10 min. | Total Time: 25 min.
Makes: 4 servings, 1 cup (250 mL) each.
What You Need:
1 pkg. (150 g) Kraft Dinner Smart Vegetables Three Cheese Macaroni & Cheese
2 tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1 cup broccoli florets
1 cup red pepper strips
1 cup frozen peas
¼ tsp. dried basil leaves
2 tbsp. Kraft 100% Parmesan Grated Cheese Light*
Make It:
Prepare Kraft Dinner as directed on package, using the Sensible Solution directions.Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 2 to 3 min. or until heated through, stirring occasionally.Add Kraft Dinner and basil; mix lightly. Top with Parmesan.Substitute:Prepare using 1 tbsp. chopped fresh basil.
Substitute a green pepper for the red pepper.
PASTA PRIMAVERA
Prep Time: 10 min. | Total Time: 25 min.
Makes: 4 servings, 1 cup (250 mL) each.
What You Need:
1 pkg. (150 g) Kraft Dinner Smart Vegetables Three Cheese Macaroni & Cheese
2 tbsp. Kraft Calorie-Wise Zesty Italian Dressing
1 cup broccoli florets
1 cup red pepper strips
1 cup frozen peas
¼ tsp. dried basil leaves
2 tbsp. Kraft 100% Parmesan Grated Cheese Light*
Make It:
Prepare Kraft Dinner as directed on package, using the Sensible Solution directions.Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 2 to 3 min. or until heated through, stirring occasionally.Add Kraft Dinner and basil; mix lightly. Top with Parmesan.Substitute:Prepare using 1 tbsp. chopped fresh basil.
Substitute a green pepper for the red pepper.
This simple healthy pasta salad recipe is perfect during the summer months when light and lean is the order of the day. Feel free to add other season veggies like steamed (and then cooled) asparagus tips or thinly sliced zucchini!
Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesYield: 6 servingsIngredients:
2. Boil the pasta according to the manufacturer's instructions. Drain in a colander and run under cold water for about 30 seconds, shaking the excess water from the noodles. Toss the pasta with the parsley-dressing mix, stirring until well mixed. Lightly season with salt and freshly ground pepper. Chill for 30 minutes or until ready to serve. Serve cold.
Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesYield: 6 servingsIngredients:
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 T. orange juice
- 2 T. water
- 1 T. sugar
- 3/4 t. salt, plus more to taste
- 2 cups fresh Italian parsley
- 8 ounces cherry tomatoes, halved
- 1 cup raw almonds
- 1 lb. pasta, such as penne or spirals
- Freshly ground black pepper, to taste
2. Boil the pasta according to the manufacturer's instructions. Drain in a colander and run under cold water for about 30 seconds, shaking the excess water from the noodles. Toss the pasta with the parsley-dressing mix, stirring until well mixed. Lightly season with salt and freshly ground pepper. Chill for 30 minutes or until ready to serve. Serve cold.
Classic Macaroni Salad
Ingredients
Original recipe makes 10 servings
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
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Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Ingredients
Original recipe makes 10 servings
4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)
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Directions
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
Sweet Apple Sammies
1 apple, cored and cut into 4 round slices
2 tbsp. almond butter or peanut butter
cinnamon (to taste)
2 tbsp. mini dark chocolate chips
Directions: Spread 1 apple slice with 1 tbsp. almond butter, then sprinkle with pinch of cinnamon. Top with 1 tbsp. chocolate chips. Place another apple slice on top. Repeat with remaining ingredients.
1 apple, cored and cut into 4 round slices
2 tbsp. almond butter or peanut butter
cinnamon (to taste)
2 tbsp. mini dark chocolate chips
Directions: Spread 1 apple slice with 1 tbsp. almond butter, then sprinkle with pinch of cinnamon. Top with 1 tbsp. chocolate chips. Place another apple slice on top. Repeat with remaining ingredients.
Margherita Pizza
Prep Time: 5 mins
Cook Time: 20 mins
Serving Size: 6 slices
Calories per Serving: 180 (approx)Ingredients
12" thin pizza crust
4 oz. Mozzarella cheese, slices
2 garlic cloves, chopped
2 tomatoes, thinly sliced
2 tablespoons Parmesan cheese, shredded
1 tablespoon olive oil
Salt and black pepper, for taste
Basil leaves
Directions
Preheat the oven at 450° F. Place the pizza crust on a baking sheet and drizzle olive oil over it properly so the crust is coated properly. Sprinkle chopped garlic on top along with Parmesan cheese. Now, place a thin layer of tomatoes, sprinkle salt and black pepper over, basil leaves, and Mozzarella cheese slices on top. Place the pizza crust inside the oven for 10 minutes or till the cheese has melted and the crust turns crispy. Serve the pizza once it's ready. Sprinkle oregano and red pepper flakes before serving.
Prep Time: 5 mins
Cook Time: 20 mins
Serving Size: 6 slices
Calories per Serving: 180 (approx)Ingredients
12" thin pizza crust
4 oz. Mozzarella cheese, slices
2 garlic cloves, chopped
2 tomatoes, thinly sliced
2 tablespoons Parmesan cheese, shredded
1 tablespoon olive oil
Salt and black pepper, for taste
Basil leaves
Directions
Preheat the oven at 450° F. Place the pizza crust on a baking sheet and drizzle olive oil over it properly so the crust is coated properly. Sprinkle chopped garlic on top along with Parmesan cheese. Now, place a thin layer of tomatoes, sprinkle salt and black pepper over, basil leaves, and Mozzarella cheese slices on top. Place the pizza crust inside the oven for 10 minutes or till the cheese has melted and the crust turns crispy. Serve the pizza once it's ready. Sprinkle oregano and red pepper flakes before serving.
S'MORE CUPS
This has to be the cutest idea that I've seen in a while. It (and the photo) is from They are delicious and so much fun.
7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows
Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup". Bake at 350° for 4 or 5 minutes or until the edges are bubbling.
WhiLe the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).
Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.
Cool in the pan for 15 minutes before removing them, then cool them completely.
Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.
Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.
NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?
This has to be the cutest idea that I've seen in a while. It (and the photo) is from They are delicious and so much fun.
7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows
Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup". Bake at 350° for 4 or 5 minutes or until the edges are bubbling.
WhiLe the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).
Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.
Cool in the pan for 15 minutes before removing them, then cool them completely.
Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.
Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.
NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?
Peanut-Butter-Banana Smoothie
Do you love peanut butter so much that you could eat it right out of the jar? Well, then we have a smoothie for you! Peanut butter has tons of good fats your body needs, and the banana packs this smoothie with potassium — so drink up!
Ingredients:
1 ripe banana 1 cup low-fat (or soy!) milk
1/4 cup all-natural peanut butter
2 tablespoons honey
1/2 cup ice.
Directions:
Combine all ingredients in a blender, and blend until smooth!
Do you love peanut butter so much that you could eat it right out of the jar? Well, then we have a smoothie for you! Peanut butter has tons of good fats your body needs, and the banana packs this smoothie with potassium — so drink up!
Ingredients:
1 ripe banana 1 cup low-fat (or soy!) milk
1/4 cup all-natural peanut butter
2 tablespoons honey
1/2 cup ice.
Directions:
Combine all ingredients in a blender, and blend until smooth!
Prep Time: 5 mins
Cook Time: 10 mins
Serving Size: 6
Calories per Serving: 150 (approx)Ingredients
12 slices of bread, your choice
8 oz. cream cheese
4 tablespoons Ranch salad dressing mix
3 medium cucumbers
Salt and black pepper, for taste
Directions
In a bowl, combine cream cheese, dressing mix, salt, and black pepper together. Cut the edges of the bread slices and spread the mixture on one side. Peel the cucumber and cut them in thin slices. Place the cucumber on one side of the bread and top with other slice. Prepare 6 sandwiches and serve immediately. You can also include thinly-sliced onion, peppers, and avocados to the recipe.
R
Cook Time: 10 mins
Serving Size: 6
Calories per Serving: 150 (approx)Ingredients
12 slices of bread, your choice
8 oz. cream cheese
4 tablespoons Ranch salad dressing mix
3 medium cucumbers
Salt and black pepper, for taste
Directions
In a bowl, combine cream cheese, dressing mix, salt, and black pepper together. Cut the edges of the bread slices and spread the mixture on one side. Peel the cucumber and cut them in thin slices. Place the cucumber on one side of the bread and top with other slice. Prepare 6 sandwiches and serve immediately. You can also include thinly-sliced onion, peppers, and avocados to the recipe.
R
Chocolate Dip Strawberries
Prep Time: 5 mins
Cook Time: 10 mins
Serving Size: 20
Calories per Serving: 35 (approx)Ingredients
4 tablespoons vegetable oil
1 packet milk chocolate chips
1 packet strawberries
Directions
Wash and dry strawberries. In a pot, bring water to a boil and place an empty glass bowl on top. Add the entire packet of milk chocolate chips in and let it melt over low heat. Keep whisking as the chocolate melts. Once ready, remove the glass bowl from the heat. Before the chocolate turns thick, dip strawberries in and place them on a plate lined with aluminum foil. Keep the plate inside the refrigerator for 30 minutes. Serve after dinner.
In order to enhance your culinary skills, it's important to keep making the dishes you're good at and learn new ones as well. Cooking isn't rocket science. Just by following the recipes provided in this article, other food websites, and cookbooks, anyone can develop the techniques and become a good cook.
Beef Burger
Prep Time: 15 mins
Cook Time: 15 mins
Serving Size: 4
Calories per Serving: 230 (approx)Ingredients
4 hamburger buns, split
8 lettuce leaves
8 tomato slices
2 tablespoons mayonnaise
1¼ lbs lean beef
1 cup onion, thinly sliced
½ cup pickles
Salt and black pepper, for taste
Directions
In a bowl, add salt and black pepper to the meat, divide it into 4 equal parts, and make ¾" thick patties with gentle hands. Heat a nonstick skillet and place the patties in to cook properly. Once the meat turns brown on one side, gently turn it over and let it cook on the other side as well. Spread mayonnaise on one side of the buns, place the cooked patties on the bottom, and top it with lettuce, tomato, onion, and pickles. Top it with another bun and serve immediately.
Prep Time: 15 mins
Cook Time: 15 mins
Serving Size: 4
Calories per Serving: 230 (approx)Ingredients
4 hamburger buns, split
8 lettuce leaves
8 tomato slices
2 tablespoons mayonnaise
1¼ lbs lean beef
1 cup onion, thinly sliced
½ cup pickles
Salt and black pepper, for taste
Directions
In a bowl, add salt and black pepper to the meat, divide it into 4 equal parts, and make ¾" thick patties with gentle hands. Heat a nonstick skillet and place the patties in to cook properly. Once the meat turns brown on one side, gently turn it over and let it cook on the other side as well. Spread mayonnaise on one side of the buns, place the cooked patties on the bottom, and top it with lettuce, tomato, onion, and pickles. Top it with another bun and serve immediately.
2-Bucket Batch of Oven-Fried Chicken
( This is super easy and amazing ! )
This recipe uses two baking sheets to cook over five pounds of chicken pieces in about an hour—enough for a family of quintuplets—or an average family's meal plus handy leftovers. For three pounds of chicken, use half of the ingredients and bake at the same temperature. Kids can be a huge help by dipping the chicken in the coating and arranging the pieces on the baking sheets for parents to put into the oven.
Preparation time: 15 minutes
Cooking time: 20 minutes for boneless breasts; 45 to 60 minutes for bone-in
Yield: 12 to 16 pieces of chicken
Ingredients and Steps
1-1/2 cups Corn Flake Crumbs
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon dried herbs (thyme, oregano, basil, or a combination)
1/2 teaspoon salt
1/2 cup buttermilk
5 to 6 pounds mixed chicken pieces, with or without skin
Fried Chicken
1.Position two oven racks evenly spaced so that air can circulate. Heat oven to 375 degrees. Line two baking sheets with foil and coat with nonstick spray.
2.Add crumbs, garlic, paprika, dried herbs (crushed), and salt to a small paper bag (you can use a plastic bag, but I find paper easier to control). Shake well.
3.Gently shake out a single layer (about 1/4-inch thick) of crumbs from the bag into the baking dish. Shake the dish to distribute the crumbs evenly.
4.Pour buttermilk into large mixing bowl. Add 4 or 5 pieces of chicken and stir with a mixing spoon to coat the chicken completely with buttermilk.
5.Using tongs, place as many pieces as will fit without crowding on the layer of crumbs (4 to 6 pieces). Be sure to let any excess buttermilk drip back into the bowl before you add the chicken to the crumbs.
6.Gently shake enough crumbs out of the bag to coat the tops of the pieces. Use a dry spoon to scoop up crumbs that are already in the pan, so as to coat the sides of the pieces.
7.Using another dry set of tongs or a fork, pick the crumb-coated pieces up and arrange them top side up on a baking sheet, with at least 1 inch in between each piece.
8.Shake the bottom of the crumb dish gently to redistribute the crumbs into a single layer. If necessary, add more crumbs.
9.Repeat Steps 4 through 8 until all of the chicken is coated and arranged on the baking sheets. If the bag runs out of crumbs, pour excess crumbs from the dish back into the bag. When all of the pieces are coated, discard excess crumbs (don't re-use for food safety reasons.)
10.Bake 20 minutes for boneless, skinless breasts; bake 45 to 60 minutes for pieces with bone, or until juices run clear. (Larger pieces and dark meat take the most time to cook.)
( This is super easy and amazing ! )
This recipe uses two baking sheets to cook over five pounds of chicken pieces in about an hour—enough for a family of quintuplets—or an average family's meal plus handy leftovers. For three pounds of chicken, use half of the ingredients and bake at the same temperature. Kids can be a huge help by dipping the chicken in the coating and arranging the pieces on the baking sheets for parents to put into the oven.
Preparation time: 15 minutes
Cooking time: 20 minutes for boneless breasts; 45 to 60 minutes for bone-in
Yield: 12 to 16 pieces of chicken
Ingredients and Steps
1-1/2 cups Corn Flake Crumbs
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon dried herbs (thyme, oregano, basil, or a combination)
1/2 teaspoon salt
1/2 cup buttermilk
5 to 6 pounds mixed chicken pieces, with or without skin
Fried Chicken
1.Position two oven racks evenly spaced so that air can circulate. Heat oven to 375 degrees. Line two baking sheets with foil and coat with nonstick spray.
2.Add crumbs, garlic, paprika, dried herbs (crushed), and salt to a small paper bag (you can use a plastic bag, but I find paper easier to control). Shake well.
3.Gently shake out a single layer (about 1/4-inch thick) of crumbs from the bag into the baking dish. Shake the dish to distribute the crumbs evenly.
4.Pour buttermilk into large mixing bowl. Add 4 or 5 pieces of chicken and stir with a mixing spoon to coat the chicken completely with buttermilk.
5.Using tongs, place as many pieces as will fit without crowding on the layer of crumbs (4 to 6 pieces). Be sure to let any excess buttermilk drip back into the bowl before you add the chicken to the crumbs.
6.Gently shake enough crumbs out of the bag to coat the tops of the pieces. Use a dry spoon to scoop up crumbs that are already in the pan, so as to coat the sides of the pieces.
7.Using another dry set of tongs or a fork, pick the crumb-coated pieces up and arrange them top side up on a baking sheet, with at least 1 inch in between each piece.
8.Shake the bottom of the crumb dish gently to redistribute the crumbs into a single layer. If necessary, add more crumbs.
9.Repeat Steps 4 through 8 until all of the chicken is coated and arranged on the baking sheets. If the bag runs out of crumbs, pour excess crumbs from the dish back into the bag. When all of the pieces are coated, discard excess crumbs (don't re-use for food safety reasons.)
10.Bake 20 minutes for boneless, skinless breasts; bake 45 to 60 minutes for pieces with bone, or until juices run clear. (Larger pieces and dark meat take the most time to cook.)
Awesome and Sweet Fries(Chips)!
Ingredients:
-4-6 red potatoes
-agave or honey
-salt
Instructions:
1.) Fry the fries on medium until crsipy.
2.) put salt on it then drizzle the honey or agave on it.
3.) Enjoy~!
Ingredients:
-4-6 red potatoes
-agave or honey
-salt
Instructions:
1.) Fry the fries on medium until crsipy.
2.) put salt on it then drizzle the honey or agave on it.
3.) Enjoy~!
SO RADICAL - YOU GOTTA TRY IT ! Strawberry Pretzel "Salad"
Ingredients
2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Directions
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9X13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.
Ingredients
2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water 1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Directions
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9X13 inch baking pan. Bake 10 minutes at 350 degrees; cool well. Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.
Sweet Eggs and Toast
Ingredients:
-butter
-honey
-bread
-eggs
Directions:
1.) melt the butter, mix honey with it.
2.) toast the bread in the butter until golden brown and crispy.
3.) repeat butter w/ honey again for the eggs (scrambled or over easy)
4.) either have eggs as sandwich, or have the toast as a side, or have one
egg on each piece of toast, however you'd like it. then enjoy!
Ingredients:
-butter
-honey
-bread
-eggs
Directions:
1.) melt the butter, mix honey with it.
2.) toast the bread in the butter until golden brown and crispy.
3.) repeat butter w/ honey again for the eggs (scrambled or over easy)
4.) either have eggs as sandwich, or have the toast as a side, or have one
egg on each piece of toast, however you'd like it. then enjoy!
Fruits n' Cream:
~a variety of fruits
~heavy whipping liquid
cream
~honey
~Cereal or granola(optional)
1. pour fruit into a bowl
and then pour the honey over it
2. pour the heavy cream over it then sprinkle
a bit of granola or cereal over it
3. Eat up
~a variety of fruits
~heavy whipping liquid
cream
~honey
~Cereal or granola(optional)
1. pour fruit into a bowl
and then pour the honey over it
2. pour the heavy cream over it then sprinkle
a bit of granola or cereal over it
3. Eat up
Sockeye Salmon Salad
Kitchen Gear:
Cutting board
Sharp knife (adult needed)
Colander
Can opener
Fork
Medium-sized bowl
Measuring spoons
Lidded container
Ingredients
1 -
(7- to 8-ounce) can Alaskan sockeye or pink salmon
2 tablespoons-
mayonnaise or plain yogurt
1 teaspoon-
chopped celery leaves or fresh dill
-
pinch salt
Instructions
1.To drain the salmon: Set the colander in the sink, then use the can opener to open the can and carefully empty the salmon into the colander. Using the fork, press down on the salmon to squeeze the liquid out. Allow it to drain away.
2.Put the fish in the bowl and break it up with the fork, being careful to remove and toss out any small bones or skin that may be mixed in.
3.Add the mayonnaise, celery leaves, and the salt. Mix thoroughly to combine. Serve right away, or cover and refrigerate up to 1 day.
Notes
Or Else
##Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
##Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
##Add thinly sliced cucumber or avocado wedges to your sandwich.
Kitchen Gear:
Cutting board
Sharp knife (adult needed)
Colander
Can opener
Fork
Medium-sized bowl
Measuring spoons
Lidded container
Ingredients
1 -
(7- to 8-ounce) can Alaskan sockeye or pink salmon
2 tablespoons-
mayonnaise or plain yogurt
1 teaspoon-
chopped celery leaves or fresh dill
-
pinch salt
Instructions
1.To drain the salmon: Set the colander in the sink, then use the can opener to open the can and carefully empty the salmon into the colander. Using the fork, press down on the salmon to squeeze the liquid out. Allow it to drain away.
2.Put the fish in the bowl and break it up with the fork, being careful to remove and toss out any small bones or skin that may be mixed in.
3.Add the mayonnaise, celery leaves, and the salt. Mix thoroughly to combine. Serve right away, or cover and refrigerate up to 1 day.
Notes
Or Else
##Instead of the celery leaves or dill, try using 1 teaspoon ground nutmeg, celery seeds, or ground coriander.
##Add 2 tablespoons sliced scallions or chopped fresh herb leaves, such as basil or cilantro.
##Add thinly sliced cucumber or avocado wedges to your sandwich.
Egg and Muffin Sandwich Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1 English muffin
1 tablespoon butter
1 slice deli ham
1 slice American cheese
1 large egg
1 tablespoon milk
salt and pepper to taste
Preparation:
Split and toast English muffin and butter each slice. Crack egg open in a small microwaveable bowl. Add milk and scramble. Microwave egg at high for 30 seconds. Stir. Microwave the egg another 15 to 30 seconds until done. Layer the breakfast sandwich: bottom muffin slice, cheese slice, eggs, ham slice and top muffin slice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1 English muffin
1 tablespoon butter
1 slice deli ham
1 slice American cheese
1 large egg
1 tablespoon milk
salt and pepper to taste
Preparation:
Split and toast English muffin and butter each slice. Crack egg open in a small microwaveable bowl. Add milk and scramble. Microwave egg at high for 30 seconds. Stir. Microwave the egg another 15 to 30 seconds until done. Layer the breakfast sandwich: bottom muffin slice, cheese slice, eggs, ham slice and top muffin slice.
BLT Devilled Egg Appetizzers
What you need
What you need
- 8 hard-cooked egg s
- 1/3 cup Kraft Mayo Calorie-Wise Mayonnaise Type Dressing
- 2 Tbsp. Kraft Rancher's Choice Dressing
- 3 slices cooked bacon , crumbled
- 4 cherry tomatoes , chopped
- 2 Tbsp. shredded lettuce
- Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.
Add dressings; mix well. Stir in bacon and tomatoes.
Fill egg whites with yolk mixture; top with lettuce.
Try these amazing pizza turnovers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 package refrigerated crescent rolls; makes 8 rolls
2-3 cups shredded mozzarella cheese
24 slices pepperoni
1/2 cup Parmesan cheese
2 cups spaghetti sauce for dipping
Preparation:
Separate the rolls on a cookie sheet.
On half of the crescent rolls, place three slices of pepperoni on each.
Top the pepperoni with mozzarella cheese and then sprinkle with Parmesan cheese.
Fold the crescent roll over the pizza toppings to the other side, forming your 'turnover'.
Seal the sides down with a fork.
Cut a notch in the top of each turnover.
Bake for 15 minutes @ 375 degrees F.
Allow to cool slightly before eating while you heat spaghetti sauce in the microwave for 1 minute.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
1 package refrigerated crescent rolls; makes 8 rolls
2-3 cups shredded mozzarella cheese
24 slices pepperoni
1/2 cup Parmesan cheese
2 cups spaghetti sauce for dipping
Preparation:
Separate the rolls on a cookie sheet.
On half of the crescent rolls, place three slices of pepperoni on each.
Top the pepperoni with mozzarella cheese and then sprinkle with Parmesan cheese.
Fold the crescent roll over the pizza toppings to the other side, forming your 'turnover'.
Seal the sides down with a fork.
Cut a notch in the top of each turnover.
Bake for 15 minutes @ 375 degrees F.
Allow to cool slightly before eating while you heat spaghetti sauce in the microwave for 1 minute.
Personal Best Burgers
These burgers are a great way to help you meet your personal fitness and nutrition goals . They’re high in fibre and protein as well as hot and spicy .
1egg white♦
1⁄2 cupchopped onions125mL1 tbspgarlic powder15mL1 tspchili powder5mL2 tspcrushed red peppers10mL1⁄2 cupsalsa – mild, medium or hot125mL1 cup100% Bran Cereal250mL
Mix ingredients well and shape into hamburger patties .
♦ Clean up and cook well-done .
Makes 4 patties
Pizza Bread Sticks
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
Pizza Dough
1 cup Olive Oil
garlic salt, oregano, & parmesan cheese
pizza or spaghetti sauce
Preparation:
Roll out pizza dough until it is 1 inch thick. Cut into strips 1 inch wide and 6 inches long. Brush with olive oil and sprinkle on garlic salt, oregano, & parmesan cheese to taste. Bake at 350 degrees until golden brown. Heat pizza or spaghetti sauce and use as dip.
-Gail Thompson -
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
Pizza Dough
1 cup Olive Oil
garlic salt, oregano, & parmesan cheese
pizza or spaghetti sauce
Preparation:
Roll out pizza dough until it is 1 inch thick. Cut into strips 1 inch wide and 6 inches long. Brush with olive oil and sprinkle on garlic salt, oregano, & parmesan cheese to taste. Bake at 350 degrees until golden brown. Heat pizza or spaghetti sauce and use as dip.
-Gail Thompson -
Bacon Cheeseburger Pizza
If you need something for a teen party, a dessert pizza or for dinner tonight, try this one.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
1 lb. Lean ground beef
1 md Onion, quartered, sliced
1 md Bell pepper, cut in thin strips
6 Slices bacon, crisp cooked and crumbled
14 1/2 oz. Can chunky pizza sauce
Cheddar Cheese shredded
1 Lg Boboli crust
Preparation:
Heat oven to 400 degrees. In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spread on crust and cover with cheddar cheese. Bake at 400 degrees for 15 to 25 minutes or until cheese is melted.
If you need something for a teen party, a dessert pizza or for dinner tonight, try this one.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
1 lb. Lean ground beef
1 md Onion, quartered, sliced
1 md Bell pepper, cut in thin strips
6 Slices bacon, crisp cooked and crumbled
14 1/2 oz. Can chunky pizza sauce
Cheddar Cheese shredded
1 Lg Boboli crust
Preparation:
Heat oven to 400 degrees. In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spread on crust and cover with cheddar cheese. Bake at 400 degrees for 15 to 25 minutes or until cheese is melted.
This hearty beef stew is more than a snack but a great idea to surprise your family with.
What you need
1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrot s (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
2-1/2 lb. small red potatoes (about 10), quartered
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (10 oz.) frozen peas
Make It
Heat oil in non-stick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
Stir in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.
Serve up and enjoy!
Heather
What you need
1 Tbsp. oil
2 lb. beef stew meat (1-1/2-inch cubes)
5 carrot s (3/4 lb.), peeled, cut into 1-inch pieces
1 large onion, cut into chunks
2-1/2 lb. small red potatoes (about 10), quartered
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (10 oz.) frozen peas
Make It
Heat oil in non-stick skillet on medium-high heat. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring occasionally. Place carrots, onions and potatoes in slow cooker; top with meat. Pour 1/2 cup barbecue sauce over meat; sprinkle with coffee. Cover with lid.
Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
Stir in peas and remaining barbecue sauce; cook, covered, 15 min. or until heated through.
Serve up and enjoy!
Heather
Well-Dressed Pork
Beth Deschene, Pelham, NH
Heat oil in large skillet over medium-high heat until hot. Add pork and garlic; cook 5 to 10 minutes, or until pork is no longer pink. Add green onions and sauté for 1 minute. Prepare White Sauce (see recipe below).
Combine pasta, pork mixture, vegetables and White Sauce in large casserole dish. Top with Parmesan cheese, tomatoes, parsley, salt and pepper. Toss and serve.
Makes 8 servings
White Sauce
Beth Deschene, Pelham, NH
- 1-1/2 pounds boneless pork chops, cut in 3/4" cubes
- 1 cup chopped broccoli
- 2 cups sliced carrots
- 2 tablespoons vegetable oil
- 1/3 cup finely chopped green onions
- 2 cloves garlic, finely chopped
- 1-1/2 cups White Sauce (see below)
- 12 ounces (5 1/2 cups) bow tie pasta, cooked
- 1/3 cup grated Parmesan cheese
- 2 large tomatoes, diced
- 2 tablespoons chopped fresh parsley
- Salt and ground black pepper to taste
Heat oil in large skillet over medium-high heat until hot. Add pork and garlic; cook 5 to 10 minutes, or until pork is no longer pink. Add green onions and sauté for 1 minute. Prepare White Sauce (see recipe below).
Combine pasta, pork mixture, vegetables and White Sauce in large casserole dish. Top with Parmesan cheese, tomatoes, parsley, salt and pepper. Toss and serve.
Makes 8 servings
White Sauce
- 2 tablespoons butter
- 2 cups milk
- 2 tablespoons flour
- 1/4 cup Parmesan cheese
Chicken and Cheese Quesadillas
2 whole grain tortillas
4 oz. baked or grilled skinless chicken
1 cup salsa
2 tbsp. non-fat sour cream
1/3 cup corn
1/3 cup bell peppers, chopped
3/4 cup low-fat cheese
Directions: Preheat oven to 350 degrees. Add chicken, corn, bell peppers, and cheese to the top of one tortilla. Set the other tortilla on top of the ingredients (sort of like making a sandwich), and bake for 15 minutes. Cut into quarters and add sour cream and salsa.
2 whole grain tortillas
4 oz. baked or grilled skinless chicken
1 cup salsa
2 tbsp. non-fat sour cream
1/3 cup corn
1/3 cup bell peppers, chopped
3/4 cup low-fat cheese
Directions: Preheat oven to 350 degrees. Add chicken, corn, bell peppers, and cheese to the top of one tortilla. Set the other tortilla on top of the ingredients (sort of like making a sandwich), and bake for 15 minutes. Cut into quarters and add sour cream and salsa.
Energy Blast Off Fruity Juice
Put all the ingredients in a blender and blast off to good health and a great start to your day or a power-packed pick me up before workout.
1⁄2 cup pineapple, fresh or canned 125ml 1⁄2 cup canned mandarin slices 125ml1 small apple, cored and seedless 1 small banana 12 tbsp honey or artificial sweetener 25ml 6 ice cubes
♦ Combine all ingredients in a blender or food processor for 1 to 1 1⁄2 minutes .
♦ Pour into glasses
Makes 2 servings
Put all the ingredients in a blender and blast off to good health and a great start to your day or a power-packed pick me up before workout.
1⁄2 cup pineapple, fresh or canned 125ml 1⁄2 cup canned mandarin slices 125ml1 small apple, cored and seedless 1 small banana 12 tbsp honey or artificial sweetener 25ml 6 ice cubes
♦ Combine all ingredients in a blender or food processor for 1 to 1 1⁄2 minutes .
♦ Pour into glasses
Makes 2 servings
Macaroni and cheese is the best comfort food – it’s also a meal that you know your kids will love every time you make it. There are countless recipes for the delicious dish, but many of them are time consuming and difficult. We understand how busy life can be – and we want to make sure you’re not wasting time with extensive recipes that leave you stressed out.
For that reason, we’ve compiled this list of incredibly tasty mac and cheese dishes that can be prepared – start to finish – in under 30 minutes. How’s that for efficient?
Take a look at the 7 recipes below and decide which one your family would like the best.
*Click on the images to view the full recipes.
7. Spicy Sausage Mac and Cheese
What’s better than traditional macaroni and cheese? Mac and cheese with spicy sausage – that’s what! This easy, stove-top recipe is loaded with spicy sausage and sweet cherry tomatoes.
Prep Time: 5 Min | Cook Time: 20 Min
Ingredients
1 lb Macaroni
1 lb spicy sausage
1 8-oz pkg cream cheese
2 cups milk
salt and pepper to taste
1/2 tsp ground mustard
2 cups shredded cheddar cheese
1 pint Cherry Tomatoes, halved
Preparation
1. Cook pasta in boiling salted water according to package directions; drain.
2. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink. Set aside on paper towels to drain.
3. Heat cream cheese and milk in a medium saucepan until smooth and slightly thickened. Season with ground mustard and salt and pepper to taste. Stir in cheddar cheese until melted.
4. Combine pasta, sausage, cherry tomatoes, and cheese sauce. Serve immediately.
For that reason, we’ve compiled this list of incredibly tasty mac and cheese dishes that can be prepared – start to finish – in under 30 minutes. How’s that for efficient?
Take a look at the 7 recipes below and decide which one your family would like the best.
*Click on the images to view the full recipes.
7. Spicy Sausage Mac and Cheese
What’s better than traditional macaroni and cheese? Mac and cheese with spicy sausage – that’s what! This easy, stove-top recipe is loaded with spicy sausage and sweet cherry tomatoes.
Prep Time: 5 Min | Cook Time: 20 Min
Ingredients
1 lb Macaroni
1 lb spicy sausage
1 8-oz pkg cream cheese
2 cups milk
salt and pepper to taste
1/2 tsp ground mustard
2 cups shredded cheddar cheese
1 pint Cherry Tomatoes, halved
Preparation
1. Cook pasta in boiling salted water according to package directions; drain.
2. Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink. Set aside on paper towels to drain.
3. Heat cream cheese and milk in a medium saucepan until smooth and slightly thickened. Season with ground mustard and salt and pepper to taste. Stir in cheddar cheese until melted.
4. Combine pasta, sausage, cherry tomatoes, and cheese sauce. Serve immediately.
whole grain
pancakes
Ingredients:
2 cups whole-wheat pancake mix
2 cups fat-free (skim) milk
1/2 cup
blueberries, blackberries, or chopped strawberries (fresh or frozen)
1/2 tsp
cinnamon
1/2 cup Egg Beaters
Canola oil cooking spray (like canola
oil)
1 tbsp maple syrup or 2 tbsp light syrup
directions:
(makes 8 to 10 pancakes)
(2 pancakes = 1
serving)
1. Mix all of the ingredients in a large bowl using a spatula; stir until
smooth.
2. Let the batter sit for a few minutes to thicken.
3. Coat a large skillet with vegetable spray and heat the skillet.
4. Pour batter to make a 4-inch diameter pancake.
5. Flip pancakes when edges become hardened and center is bubbly.
6. Cook until done on both sides.
7. Top with syrup.
pancakes
Ingredients:
2 cups whole-wheat pancake mix
2 cups fat-free (skim) milk
1/2 cup
blueberries, blackberries, or chopped strawberries (fresh or frozen)
1/2 tsp
cinnamon
1/2 cup Egg Beaters
Canola oil cooking spray (like canola
oil)
1 tbsp maple syrup or 2 tbsp light syrup
directions:
(makes 8 to 10 pancakes)
(2 pancakes = 1
serving)
1. Mix all of the ingredients in a large bowl using a spatula; stir until
smooth.
2. Let the batter sit for a few minutes to thicken.
3. Coat a large skillet with vegetable spray and heat the skillet.
4. Pour batter to make a 4-inch diameter pancake.
5. Flip pancakes when edges become hardened and center is bubbly.
6. Cook until done on both sides.
7. Top with syrup.
Mexican Chicken Salad with Spicy Salsa
Dressing
Servings: 2
Ingredients
Instructions
1. Combine the fajita seasoning mix, cumin, salt, pepper. Coat the chicken
breast with the seasoning mixture. Microwave the chicken for 6 minutes. Remove
from the microwave and set aside to cool slightly.
2. In a blender, combine
the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add
a little water.
To serve: Cut the chicken breast into 1 1/2-inch pieces and toss it
with the lettuce, corn, and salsa dressing. Serve immediately.
Dressing
Servings: 2
Ingredients
- 1 teaspoon fajita seasoning mix
- 1 pinch cumin
- Salt and cracked black pepper, to taste
- 6 ounces skinless, boneless chicken breast
- 1 cup nonfat sour cream
- 1 cup salsa
- 1 small head iceberg lettuce, coarsely chopped
- 1 1/2 cups canned corn, drained
Instructions
1. Combine the fajita seasoning mix, cumin, salt, pepper. Coat the chicken
breast with the seasoning mixture. Microwave the chicken for 6 minutes. Remove
from the microwave and set aside to cool slightly.
2. In a blender, combine
the sour cream and salsa. Pulse until smooth. If the dressing is too thick, add
a little water.
To serve: Cut the chicken breast into 1 1/2-inch pieces and toss it
with the lettuce, corn, and salsa dressing. Serve immediately.
Basic Chicken Soup
Kitchen Gear:
Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting
board
Large heavy-bottomed pot
Wooden spoon
Ingredients
1 tablespooncanola or olive oil
1 onion, finely chopped
2 celery stalks,
sliced
2 carrots, scrubbed or peeled and
sliced
8 cupslow-sodium
chicken broth (or more, if you like it more brothy)
1⁄2 cupbrown
rice, barley, or small pasta (such as alphabets or orzo)
2 cupscooked,
shredded chicken
Instructions
- Put the pot on the stove and turn the heat to medium. When it is hot (flick
some water on-it should dance and evaporate immediately) carefully add the
oil. - Add the onion, celery, and carrots, and cook until tender, 10- 15
minutes. - Add the chicken broth, raise the heat to high and bring to a boil. Lower the
heat to low, and cook, uncovered, until the vegetables are tender and no longer
float on the top, about 30 minutes. - Add the rice, barley or pasta and cook until tender, about 20 minutes for
pasta, 40 minutes for brown rice or barley. (If you want you can use leftover
grains or pasta. If so, skip this step and add them when you add the chicken,
step 5. This will also cut 20 minutes off the cooking time.) - Add the chicken, stir, and cook until heated throughout, about 3
minutes. - Serve right away or cover and refrigerate up to 3
days
spicy chinese five-spice rubbed chicken wings with creamy
cilantro dipping sauce
Dave says:
"As much as I love
the classic, tangy wings, I have to say these are right up there with them.
These couldn't get much easier either. All I do is rub the wings all over with a
hot Chinese five spice rub and bake them in a really hot oven."
What you'll need:
This makes 40 wings.
40 chicken wing pieces or 20 whole chicken wings
2 tbsp. Chinese
five-spice powder (available at grocery or Asian specialty food stores)
3
tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy
Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh
cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup
yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black
pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine
ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to
taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you
have whole chicken wings, cut off wingtips and cut the wings in half at the
joint. Discard wingtips or freeze to make stock at a later time.
3. Place
the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings,
add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the
mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that
has the most skin is facing up. Roast until cooked through, browned and crispy,
about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
cilantro dipping sauce
Dave says:
"As much as I love
the classic, tangy wings, I have to say these are right up there with them.
These couldn't get much easier either. All I do is rub the wings all over with a
hot Chinese five spice rub and bake them in a really hot oven."
What you'll need:
This makes 40 wings.
40 chicken wing pieces or 20 whole chicken wings
2 tbsp. Chinese
five-spice powder (available at grocery or Asian specialty food stores)
3
tsp. cayenne pepper
Kosher salt and freshly ground black pepper
Creamy
Cilantro Dipping Sauce
What you'll need for Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh
cilantro leaves
1/4 cup light sour cream
1/4 cup mayonnaise
1/4 cup
yogurt
1/2 lemon, juiced
Kosher or regular salt and freshly ground black
pepper
Directions for Creamy Cilantro Dipping Sauce:
1. Combine
ingredients in mixing bowl, and whisk.
2. Season with salt and pepper, to
taste.
Directions for Wings:
1. Preheat your oven to 500°.
2. If you
have whole chicken wings, cut off wingtips and cut the wings in half at the
joint. Discard wingtips or freeze to make stock at a later time.
3. Place
the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings,
add a few pinches of salt and about 15 grinds of black pepper.
4. Rub the
mixture into all the wings until no extra loose rub remains. Wash your hands.
5. Line the wing pieces up on a baking sheet so the side of the wing that
has the most skin is facing up. Roast until cooked through, browned and crispy,
about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
Apple Fries
-Pancake mix
-Milk
-Apples
-Olive oil
-Some sort of syrup(optional)
-Powdered sugar(optional)
1. Pour some pancake mix until you think it is enough, only a tad of milk and stir it until you have a thick concoction. Then cut up the apples
2. Preheat your oil on Medium-high and lower the oil to medium when it's ready to cook.
3. Dip the apples into the mix and dip it carefully in the oil(repeat until all apples are fried).
4. Carefully take it out of the pan and place it on the plate. Sprinkle some powdered sugar and pour the syrup in if you want, by that time it should be cooled down. Then enjoy!
-Pancake mix
-Milk
-Apples
-Olive oil
-Some sort of syrup(optional)
-Powdered sugar(optional)
1. Pour some pancake mix until you think it is enough, only a tad of milk and stir it until you have a thick concoction. Then cut up the apples
2. Preheat your oil on Medium-high and lower the oil to medium when it's ready to cook.
3. Dip the apples into the mix and dip it carefully in the oil(repeat until all apples are fried).
4. Carefully take it out of the pan and place it on the plate. Sprinkle some powdered sugar and pour the syrup in if you want, by that time it should be cooled down. Then enjoy!
Bruschetta with Tomato and Basil Recipe
Add to shopping list
Ingredients
Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in
boiling water that has just been removed from the burner. Drain. Using a sharp
small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you
can protect your finger tips by rubbing them with an ice cube between tomatoes.)
Once the tomatoes are peeled, cut them in halves or quarters and remove the
seeds and juice from their centers. Also cut out and discard the stem area. Why
use plum tomatoes instead of regular tomatoes? The skins are much thicker and
there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the
oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put
tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add
the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat
one side of each slice with olive oil using a pastry brush. Place on a cooking
sheet, olive oil side down. You will want to toast them in the top rack in your
oven, so you may need to do these in batches depending on the size of your oven.
Once the oven has reached 450°F, place a tray of bread slices in the oven on the
top rack. Toast for 5-6 minutes, until the bread just begins to turn golden
brown.
Alternatively, you can toast the bread without coating it in olive oil first.
Toast on a griddle for 1 minute on each side. Take a sharp knife and score each
slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of
olive oil on each slice. This is the more traditional method of making
bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either
place the tomato topping in a bowl separately with a spoon for people to serve
themselves over the bread, or place some topping on each slice of bread and
serve. If you top each slice with the tomatoes, do it right before serving or
the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage
cheese on the side.)
- Prep time: 15 minutes
- Cook time: 10 minutes
- Yield: Makes 24 small
slices.
Add to shopping list
Ingredients
- 6 or 7 ripe plum tomatoes (about 1
1/2 lbs) - 2 cloves garlic, minced
- 1 Tbsp extra virgin olive oil
- 1 teaspoon balsamic
vinegar - 6-8 fresh basil leaves,
chopped. - Salt and freshly ground black
pepper to taste
- 1 baguette French bread or similar
Italian bread - 1/4 cup olive oil
Method
1 Prepare the tomatoes first. Parboil the tomatoes for one minute in
boiling water that has just been removed from the burner. Drain. Using a sharp
small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you
can protect your finger tips by rubbing them with an ice cube between tomatoes.)
Once the tomatoes are peeled, cut them in halves or quarters and remove the
seeds and juice from their centers. Also cut out and discard the stem area. Why
use plum tomatoes instead of regular tomatoes? The skins are much thicker and
there are fewer seeds and less juice.
2 Make sure there is a top rack in place in your oven. Turn on the
oven to 450°F to preheat.
3 While the oven is heating, chop up the tomatoes finely. Put
tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add
the chopped basil. Add salt and pepper to taste.
4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat
one side of each slice with olive oil using a pastry brush. Place on a cooking
sheet, olive oil side down. You will want to toast them in the top rack in your
oven, so you may need to do these in batches depending on the size of your oven.
Once the oven has reached 450°F, place a tray of bread slices in the oven on the
top rack. Toast for 5-6 minutes, until the bread just begins to turn golden
brown.
Alternatively, you can toast the bread without coating it in olive oil first.
Toast on a griddle for 1 minute on each side. Take a sharp knife and score each
slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of
olive oil on each slice. This is the more traditional method of making
bruschetta.
5 Align the bread on a serving platter, olive oil side up. Either
place the tomato topping in a bowl separately with a spoon for people to serve
themselves over the bread, or place some topping on each slice of bread and
serve. If you top each slice with the tomatoes, do it right before serving or
the bread may get soggy.
Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage
cheese on the side.)
Grissini
2 teaspoons dry yeast
250ml tepid water
500g plain flour, sifted with 1 teaspoon
salt
40ml olive oil
4 Olives, pitted and finely chopped (optional)
2 tablespoon parmesan, finely grated (optional)
Mix the yeast with a quarter cup of tepid water and set
aside in a warm place until it becomes frothy.
In the bowl of a mixer
fitted with a dough hook, add the sifted flour/salt. Make a little well in the
centre and pour in the activated yeast, olive oil and 250mls of tepid water. Mix
on a low speed until the dough amalgamates and starts to form a smooth dough -
this should probably take 5 minutes.
If you'd like plain Grissini, just
skip the following step:
Stop the mixer and add the olives - begin
mixing again on a low speed, the dough will tend to soften due to the moisture
content of the olives - to counter this, sprinkle in the finely grated parmesan.
Continue for another 4-5 minutes or until an elastic, smooth dough has
formed.
Remove the dough onto a very lightly floured board and knead,
only briefly, to form a ball. Place in an oiled bowl sealed with plastic wrap
and let it rest in a warm spot until doubled in size.
There seems to be a
couple of ways to form the Grissini - one method suggests pinching off a little
dough and then rolling it into a long sausage. The other method, which I'm
using here is the one that is traditionally used by bakers.
To make this
method a little more manageable cut the dough into two.
With one half,
roll out into a rectangle - this dough is extremely pliable and easily forms
into the correct shape.
Taking a really sharp knife (a pizza cutter does
an excellent job), cut the dough into thin strips - you should easily get 20
strips from each half.
Pick up a strip, holding an end in each hand and
just pull it out until it's the length of your baking tray. If you find that it
looks too thick, then cut it in half and pull again. If you like to have a bit
of a twist, after stretching fold it in half, place on a board and using your
hands just roll it out to form the desired shape and length. I tend to make
them in differing lengths and thickness, I just think they look a little more
interesting.
Place the grissini on baking paper lined trays as you make them. There's no need
to have them rise again - you can cook them straight away. Place them in a
preheated 180°C/350°F oven for approximately 20 minutes. The final product
shouldn't have any moisture left - they should snap when broken in half. If you
feel they are a little soft then turn the oven down to 160°C/320°F (you don't
want them to brown too much) and cook for another 5-10 minutes or until they
feel really light when you pick them up.
Place them on wire racks to
cool.
2 teaspoons dry yeast
250ml tepid water
500g plain flour, sifted with 1 teaspoon
salt
40ml olive oil
4 Olives, pitted and finely chopped (optional)
2 tablespoon parmesan, finely grated (optional)
Mix the yeast with a quarter cup of tepid water and set
aside in a warm place until it becomes frothy.
In the bowl of a mixer
fitted with a dough hook, add the sifted flour/salt. Make a little well in the
centre and pour in the activated yeast, olive oil and 250mls of tepid water. Mix
on a low speed until the dough amalgamates and starts to form a smooth dough -
this should probably take 5 minutes.
If you'd like plain Grissini, just
skip the following step:
Stop the mixer and add the olives - begin
mixing again on a low speed, the dough will tend to soften due to the moisture
content of the olives - to counter this, sprinkle in the finely grated parmesan.
Continue for another 4-5 minutes or until an elastic, smooth dough has
formed.
Remove the dough onto a very lightly floured board and knead,
only briefly, to form a ball. Place in an oiled bowl sealed with plastic wrap
and let it rest in a warm spot until doubled in size.
There seems to be a
couple of ways to form the Grissini - one method suggests pinching off a little
dough and then rolling it into a long sausage. The other method, which I'm
using here is the one that is traditionally used by bakers.
To make this
method a little more manageable cut the dough into two.
With one half,
roll out into a rectangle - this dough is extremely pliable and easily forms
into the correct shape.
Taking a really sharp knife (a pizza cutter does
an excellent job), cut the dough into thin strips - you should easily get 20
strips from each half.
Pick up a strip, holding an end in each hand and
just pull it out until it's the length of your baking tray. If you find that it
looks too thick, then cut it in half and pull again. If you like to have a bit
of a twist, after stretching fold it in half, place on a board and using your
hands just roll it out to form the desired shape and length. I tend to make
them in differing lengths and thickness, I just think they look a little more
interesting.
Place the grissini on baking paper lined trays as you make them. There's no need
to have them rise again - you can cook them straight away. Place them in a
preheated 180°C/350°F oven for approximately 20 minutes. The final product
shouldn't have any moisture left - they should snap when broken in half. If you
feel they are a little soft then turn the oven down to 160°C/320°F (you don't
want them to brown too much) and cook for another 5-10 minutes or until they
feel really light when you pick them up.
Place them on wire racks to
cool.
Eggnog Smoothie
Eggnog SmoothieDescriptionBanana, almonds, and yogurt make this frosty drink super healthy—but a sprinkle of nutmeg makes it taste surprisingly like your favorite holiday treat.
Kitchen Gear: Measuring cup
Measuring spoons
Blender (adult needed)
Ingredients1
small, ripe banana
1 cup
plain low-fat yogurt
4
ice cubes
1 tablespoon
raw almonds
1 teaspoon
honey or maple syrup (if you like it sweet)
1⁄4 teaspoon
vanilla extract
1 pinch
ground nutmeg
InstructionsWash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
- Peel the banana and break into pieces, then put it in the blender with all the other ingredients.
- Turn the blender to medium, and blend until the mixture is smooth and frothy.
- Pour into 2 glasses and serve right away.
Christmas cheese ball appetizers
What You Need
2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
1
Tbsp. finely chopped onions
1
Tbsp. chopped red bell peppers
2
tsp. Worcestershire sauce
1
tsp. lemon juice
Dash ground red pepper (cayenne)
1
cup chopped PLANTERS Pecans, toasted
Make It
BEAT cream cheese and cheddar in small bowl with mixer until blended.
ADD all remaining ingredients except nuts; mix well. Refrigerate several hours.
SHAPE into ball; roll in nuts. Serve with RITZ Crackers.
Basic Chicken Soup
Description Once you’ve cooked the chicken, this soup is a snap to make.
Kitchen Gear: Measuring spoons
Measuring cup
Sharp knife (adult needed)
Cutting board
Large heavy-bottomed pot
Wooden spoon
Ingredients1 tablespoon
canola or olive oil
1
onion, finely chopped
2
celery stalks, sliced
2
carrots, scrubbed or peeled and sliced
8 cups
low-sodium chicken broth (or more, if you like it more brothy)
1⁄2 cup
brown rice, barley, or small pasta (such as alphabets or orzo)
2 cups
cooked, shredded chicken
Instructions
- Put the pot on the stove and turn the heat to medium. When it is hot (flick some water on-it should dance and evaporate immediately) carefully add the oil.
- Add the onion, celery, and carrots, and cook until tender, 10- 15 minutes.
- Add the chicken broth, raise the heat to high and bring to a boil. Lower the heat to low, and cook, uncovered, until the vegetables are tender and no longer float on the top, about 30 minutes.
- Add the rice, barley or pasta and cook until tender, about 20 minutes for pasta, 40 minutes for brown rice or barley. (If you want you can use leftover grains or pasta. If so, skip this step and add them when you add the chicken, step 5. This will also cut 20 minutes off the cooking time.)
- Add the chicken, stir, and cook until heated throughout, about 3 minutes.
- Serve right away or cover and refrigerate up to 3 days.
NotesFancy That!Lemony Chicken Soup: Add 1 bay leaf and one strip lemon zest when you add the stock. Remove both before serving.
Herby Chicken Soup: Add 1 teaspoon dried marjoram (or 1 tablespoon chopped fresh), 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh), and ¼ teaspoon dried thyme, or 1 teaspoon chopped fresh. If you’re using dried herbs, add them when you cook the veggies. If you’re using fresh herbs, stir them in right before serving the soup.
Garlicky Ginger Soup: Add 1 tablespoon fresh ginger root and 1-2 garlic cloves, minced, when you add the onion.
Curried Chicken Soup: When you cook the veggies, add 1 Granny Smith apple, cored and cubed, 1- 2 tablespoons curry powder, and 1 tomato, cubed. Stir in ¼ cup unsweetened, shredded coconut and 2 tablespoons chopped cilantro leaves just before serving.
Lettuce Eat Chicken Soup: Add 6 leaves romaine lettuce or spinach, chopped, when you add the rice, barley or pasta, and ½ cup grated Parmesan cheese just before serving.
Basil Chicken Soup: Swirl in 1- 2 tablespoons pesto (page 00) just before serving.
Tortilla Soup: Skip the rice, barley or pasta and stir in ¼ cup chopped cilantro, the juice of half a lime, and a handful of tortilla chips just before serving.
Tortellini Soup: Add cooked tortellini instead of the rice, barley or small pasta.
Sweet Pretzels
-dash of cinnamon
-3 dashes of powdered sugar
-pretzels
-zip lock baggy
-agave(optional)
Dash the cinnamon and powdered sugar in ziplock bag put a couple of handfuls of pretzels in. Put agave in a bowl and dip sweet pretzels in there!
An easy skillet spaghetti dinner recipe.
Cook
Time: 25 minutes
Total
Time: 25 minutes
Ingredients:
- 1/2
pound lean ground beef - 1/4
cup chopped - pinch
ground hot pepper - 1
teaspoon dried leaf basil, crumbled - 1/2
teaspoon dried leaf oregano, crumbled - 2
1/2 cups water - 1
1/2 cups marinara sauce or your favorite spaghetti sauce - 12
ounces spaghetti, broken in half - freshly
ground black pepper - 1
cup grated Parmesan cheese
Preparation:
In
a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper,
basil, and oregano. Cook, stirring to break up meat, until browned, about 5
minutes. Drain off any excess grease.
Add
2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring
frequently. Cover, reduce heat to low, and cook, stirring frequently, until the
spaghetti is just tender and most of the liquid is absorbed, about 15
minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste
and serve sprinkled with the cheese.
Serves 4.
Easy Meatloaf
A basic meatloaf with a little rosemary and a bacon topping. Feel free to top this
loaf with about 1/2 cup of ketchup or barbecue sauce instead of bacon.
Prep
Time: 10 minutes
Cook
Time: 1 hour
Total
Time: 1 hour,
10 minutes
Ingredients:
- 2
pounds lean ground beef - 1
scant teaspoon salt - 1/4
teaspoon ground black pepper - 2
eggs, lightly beaten - 1/2
cup soft bread crumbs - 1/2
cup milk - 1
teaspoon Worcestershire sauce - 1/4
cup finely chopped onion - 1/4
teaspoon dried leaf thyme, crumbled - 1/4
teaspoon dried leaf rosemary, crumbled - 3
slices bacon, halved crosswise
Preparation:
Mix
ground beef, salt, pepper, eggs, bread crumbs, milk, Worcestershire, onion,
thyme, and rosemary. Pack into a lightly greased loaf pan or form into a loaf
pan or form into a loaf and place on a lightly greased baking sheet with sides,
such as a jelly roll pan. Top meatloaf with sliced bacon and bake at 350° for 1
hour. If desired, serve meatloaf with heated tomato sauce or gravy.
Lactose-Free Mac and Cheese
Ingredients:
1 1/2 cups dried whole-wheat elbow
macaroni
1 tablespoon olive oil
3 cups thinly sliced crimini
mushrooms
1 1/2 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
1/4
teaspoon black pepper (add more, if desired)
2 tablespoons cornstarch
1
1/2 cups plain lactose-free milk (or almond, rice, or soy milk)
5 ounces
shredded or cubed soy cheddar cheese
Black pepper to taste
Directions:
Yield: 3 to 4 servings
Per
serving (if 4 servings): 305
calories, 18 g protein, 42 g carbohydrate, 7 g fat, 0.8 g saturated fat, 3 g
monounsaturated fat, 3 g polyunsaturated fat, 0 mg cholesterol, 7 g fiber, 540
mg sodium. Calories from fat: 21%. Omega-3 fatty acids: 0.3 g, Omega-6 fatty
acids: 2.6 g
Ingredients:
1 1/2 cups dried whole-wheat elbow
macaroni
1 tablespoon olive oil
3 cups thinly sliced crimini
mushrooms
1 1/2 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
1/4
teaspoon black pepper (add more, if desired)
2 tablespoons cornstarch
1
1/2 cups plain lactose-free milk (or almond, rice, or soy milk)
5 ounces
shredded or cubed soy cheddar cheese
Black pepper to taste
Directions:
- Bring
about 8 cups of water to a rolling boil, add macaroni noodles, and boil until
tender (8-10 minutes). Once pasta is tender, drain well in colander while
finishing steps 2 and 3. - Add
olive oil to a large, nonstick frying pan and heat over medium-high heat. Add
mushrooms and sauté until lightly browned. Add garlic and black pepper and
continue to sauté for an additional minute; set aside. - In
2-cup measure, combine cornstarch with 1/4 cup of lactose-free milk (or almond,
rice, or soy milk) to make a smooth paste. Blend in the remaining lactose-free
milk. Pour into a medium, nonstick saucepan and bring to a gentle boil over
medium heat, stirring frequently. Once the mixture begins to thicken, reduce
heat to simmer and stir in the shredded or cubed cheese. Continue to simmer,
stirring frequently, until cheese is melted. Add black pepper to taste. - Combine
cheese sauce with the drained noodles and spoon sautéed mushroom mixture over
the top before serving.
Yield: 3 to 4 servings
Per
serving (if 4 servings): 305
calories, 18 g protein, 42 g carbohydrate, 7 g fat, 0.8 g saturated fat, 3 g
monounsaturated fat, 3 g polyunsaturated fat, 0 mg cholesterol, 7 g fiber, 540
mg sodium. Calories from fat: 21%. Omega-3 fatty acids: 0.3 g, Omega-6 fatty
acids: 2.6 g
Chicken And Cheese Quesadillas
2 whole grain tortillas
4 oz. baked or grilled skinless chicken
1 cup
salsa
2 tbsp. non fat sour cream
1/3 cup corn
1/3 cup bell peppers,
chopped
3/4 cup low-fat cheese
Directions: Preheat oven to 350 degrees. Add chicken, corn,
bell peppers, and cheese to the top of one tortilla. Set the other tortilla on
top of the ingrients (sort of like making a sandwich), and bake for 15 minutes.
Cut into quarters and add sour cream and salsa.
2 whole grain tortillas
4 oz. baked or grilled skinless chicken
1 cup
salsa
2 tbsp. non fat sour cream
1/3 cup corn
1/3 cup bell peppers,
chopped
3/4 cup low-fat cheese
Directions: Preheat oven to 350 degrees. Add chicken, corn,
bell peppers, and cheese to the top of one tortilla. Set the other tortilla on
top of the ingrients (sort of like making a sandwich), and bake for 15 minutes.
Cut into quarters and add sour cream and salsa.