eggs

Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes. 

pumpkin pancakes

• 
  
  
   
• 1 cup whole wheat flour (I used white whole wheat flour)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons brown sugar
• 1/3 cup pumpkin puree
• 1 egg
• 1 cup milk
• 1/2 teaspoon vanilla
• 2 tablespoons butter, melted and cooled

 mix the dry ingredients together in one bowl. Whisk the rest of the ingredients together in another bowl. Combine the two, mixing until just combined. Go forth and make pumpkin pancakes!

Funeral Potatoes

 

6 medium baked potatoes, grated or 1-32 oz bag of frozen hashbrowns

1 can cream of chicken soup

1 cup sour cream

3 chopped green onions

1 cup grated cheddar cheese

1 cup crushed corn flakes

2 Tablespoons butter, melted

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.

Mix together the potatoes, soup, sour cream, green onions and cheese. Pour into the prepared pan. Mix together the corn flakes and butter. Sprinkle over the top of the casserole. Cover and bake for 40-60 min (longer time may be needed if hash browns were frozen to begin with.

Panzanella

3 Tbsp. Olive oil
1 boule French artisan bread, cut into 1 inch cubes
1tsp. Kosher salt
2 large ripe tomatoes or cherry tomatoes, halved
1 cucumber, seeded and sliced 1/2 inch thick
1 yellow bell pepper, seeded and cut into 1 inch cubes
1/4 cup kalamata olives
3tbsp capers, drained
1 cup feta cheese, cubed (or mozzerella)

Vinaigrettte
1tsp. finely mined garlic
1/2tsp. Dijon mustard
3Tbsp. white wine vinegar
1/4c. olive oil
1/4c. canola or grape seed oil
salt and pepper to taste

Heat oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes or until nicely browned. Add more oil as needed. For the vinaigrette, whisk all the ingredients together. In a large bowl, mix the tomatoes, cucumber, yellow pepper, olives, capers, and cheese. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Steak Fajita Bowls

These rice bowls are ridiculously easy. Feel free to substitute chicken for the steak, I won't be offended.

1 Lb. steak, sliced (top round steak works great)
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided
2 Tbsp. vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 pkg. Spanish rice (I used the Knorr Fiesta sides)
1 can beans, drained and rinsed (pinto or black.. it's your choice)
Flour tortilla shells
avocado (optional)
shredded cheese (optional)

Slice steak into thin strips. Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the steak) and add steak to skillet. Stir-fry until brown and cooked through. Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.

Zucchini Bars

3 eggs 

2c sugar 

1c oil
3t vanilla 
3t almond extract
2 cups Zucchini 
(I peel and puree in food processor) 
2-1/2c flour 

1/4t bpowder
1t salt

2t bsoda
 

Mix together
Bake @ 350 22-25 min
Must bake in cookie sheet
 
Frosting
2c powdered sugar
1/3c softened butter
3oz cream cheese
1T milk
1t vanilla
2t almond extract

Pumpkin Chocolate Chip Cookies

 1 box Spice Cake mix
15 oz. canned pumpkin
1 teaspoon nutmeg
1 teaspoon cinnamon
 1 12 oz. package chocolate chips (I use the mini ones)
 
Preheat oven to 375*.  Mix first 4 ingredients.  When well mixed, add chocolate chips. Drop by rounded Tablespoons onto greased cookie sheet. Bake for 13-14 min

mini egg muffins

Instructions

1. 

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

• pint grape tomatoes cut in halves
• 1 ripe avocado, roughly chopped
• 2 ears of fresh sweet corn
• 2 tbsp fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:

• Juice of 1 lime
• 3 tbsp vegetable oil
• 1 tbsp honey
• Sea salt and fresh cracked pepper, to taste
• 1 clove garlic, minced
• Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

Cinnabun Rolls

make these the night before!



1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour or regular flour (bread flour makes for a lighter cinnamon roll)
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)


Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened


Icing:
3 oz cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. *Our house is so cold I have a hard time getting things to rise. If I turn on the oven and then put the rolls on top of the stove, the oven generates enough heat for them to rise.


In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough starting with the longer side and cut into 12 rolls (or more smaller rolls). Place rolls in a lightly greased 9x13 inch glass baking dish. Cover and let rise until nearly doubled, about 30 minutes. *After this I would put them in the refrigerator for the next morning if you are doing them the night before.


Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. Spread frosting on while they are still warm so that the frosting melts into the roll. That's what the Cinnabon people do (I asked them).

Frozen Hot Chocolate

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp.  hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature.  In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.


*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks. 

 

Crispy Sweet Potatoe Fries

Gather your sweet potatoes.

Get some corn starch.

Also get some olive oil.

Cut your sweet potatoes until they’re a medium thickness.  Not hugely thick cut and not shoestring.

Preheat oven to 425° Throw a Tablespoon or two of cornstarch into a plastic bag.

Dump a handful of sweet potatoes into the bag with the cornstarch.  Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch. Put your coated fries on a non stick cookie sheet. Drizzle 2 Tablespoons of olive oil over the fries. Using your hands, make sure the fries are well coated. Arrange them on the sheet again, so they have space between each fry.  The less fries on the pan the better they’ll cook.  Too many shoved together and they’ll never get crispy.  They’ll just steam.  Pop the fries into your preheated oven and cook for 15 minutes. Check the fries after 15 minutes, flip them over (you might have to use a spatula depending on how “non stick” your pan is) and return to the oven if necessary for another 5 minutes.

Microwave Carmel Popcorn

1 cube butter
1/4c. Karo Syrup
1/2 tsp. Salt
1 cup brown sugar
1/2 tsp. baking soda

Combine all ingredients except baking soda. Put in microwave safe bowl and cook 2 minutes. Stir and repeat. Add baking soda, stir (it will be frothy) Pour over popcorn in a paper bag and shake. Microwave bag and contents for 1 minute. Shae again and enjoy!

I would use 1/2c-1c. of unpopped popcorn.

recipe courtesy Rebecca Madsen 

MACAROONS

2/3 C flour
1 bag (5 ½ C) shredded coconut
¼ tsp salt
1 can sweetened condensed milk
1 ½ tsp vanilla
½ tsp almond extract
1 1/2 C semisweet/dark chocolate chips
Preheat oven to 350. Stir together flour, salt, and coconut. Add extracts to the condensed milk then stir into coconut mixture. Shape into balls (golf ball size) with greased hands. Bake 12-15 min until toasted. Melt chocolate and dip bottoms of the cookies, place on wax paper. (I just microwave choc chips in a bowl stiring every 30 sec till melted) Place remaining chocolate in a ziplock bag and cut one corner to drizzle chocolate on top. After chocolate is hardened store in an air-tight container.

recipe cortsey justcookalready.com

Summer Vegetable Crepes

Ingredients

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• 4 9-inch “ready-to-use” crêpes, (see Tip)

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Tips & Notes

• Tips: To remove kernels, stand a cob on its stem end in a bowl and slice them off with a sharp, thin-bladed knife.
• “Ready-to-use” crèpes are fast and convenient. Look for them in the produce section of the market or near refrigerated tortillas.

Homade Almond Joys

1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool on a chilled marble slap or on wax paper over a chilled cookie sheet.

*For Homemade Mounds- omit the almond and use dark or semi-sweet chocolate chips.

Broccoli Salad

2 heads broccoli chopped in small pieces

1/2 cup bacon pieces

1/2 cup sunflower seeds

1/2 cup Craisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

1 Tbsp. apple cider vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.

chocolate chip filled raspberries

Frozen Banana bites

What you'll need . . .

• 2 large bananas
• 1/4 to 1/3 cup chocolate chips
• 1/4 to 1/3 cup peanut butter
• Unsweetened coconut flakes

Method . . .

1. Set out a large plate or bowl with a piece of parchment or wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

Fourth of July Strawberries

Peanut butter pretzel bites

Ingredients:

• 1 cup creamy peanut butter
• 2 tablespoons softened butter
• 1/2 cup powdered sugar
• 3/4 cup brown sugar
• Pretzels
• 1 bag semi-sweet chocolate chips

Directions:

1. Line a baking sheet with wax paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
3. Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
4. Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Source: Two Tiny Kitchens originally from Foodaphilia

Frosted Banana Bars

Recipe:

For the Bars:

1/2 cup butter (softened)

2 cups Sugar

3 eggs

1-1/2 cup mashed banana (about 3 ripe bananas)

1 tsp. Vanilla Extract

2 cups All Purpose Flour

1 tsp. baking soda

Pinch of salt

For the Cream Cheese Frosting:

1 (8oz) pkg. of cream cheese

1/2 cup butter (1 stick softened)

4 cups Powdered Sugar

2 tsp. Vanilla Extract

In a large bowl, cream together the butter and sugar till light and fluffy. Mix in the eggs, bananas, and vanilla. Combine the flour, salt, and baking soda and stir into the creamed mixture just until blended. Now take a greased (I like to use Bakers Joy for this dish) 15-inch x 10-inch x 1-inch jelly roll pan and lightly sprinkle cinnamon and sugar on to the bottom of the greased pan. Now pour the batter onto the pan and Bake @ *350 for 18-22 minutes.

For the Frosting, cream together the cream cheese and butter. Slowly mix in the powdered sugar and vanilla. Spread over the cooled bars and serve. Makes about 3 dozen bars.

luscious layers

Recipe:

3-4 pkgs. of Graham Crackers

1 (4oz) packet of Instant Vanilla Pudding

1 (4oz) packet of Instant Cheesecake Pudding

4 cups Cold Milk

8 oz cool whip

1/3 cup un-sweetened cocoa powder

1 cup sugar

1 stick (8tbsp.) butter

1/4 cup milk

1 tsp. vanilla

Combine both packages of puddings together with the 4 cups of cold milk and whisk together till it becomes a thick consistency. (about 3-5 minutes). Once the pudding is all set up, fold in the cool whip.

Layer the graham crackers, then pudding, and repeat till there are 3 layers of pudding and finish with a layer of graham crackers.

Next, bring the cocoa, sugar, butter, and milk to a boil over medium heat for 1 minute. Remove from heat and add vanilla. Pour the chocolate sauce over the top of the graham crackers. Refrigerate until ready to serve.

Crepes

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk

Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.

Heat a non-stick skillet to medium-high heat. Hold pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan. Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit, yougurt) filling. Top sweet crepes with with strawberry sauce, buttermilk syrup, hot fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.

Makes 12-14 8″ crepes

Recipe by Our Best Bites