Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

 

1 1/2 cups heavy whipping cream, cold

1/4 cup confectioners’ sugar

1 T.  vanilla extract

15 ice cream sandwiches

1 1/2 cups raspberries

Chocolate chips, for garnishing

 

Line a 9×5-inch loaf pan with plastic wrap so that it hangs over on all sides. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, confectioners’ sugar and vanilla extract on medium-high speed until stiff peaks form. (Alternately, use a handheld beater.) Unwrap the ice cream sandwiches and arrange them in a single layer on the bottom of the loaf pan, trimming them as needed to fit the shape of the pan. Top the ice cream sandwiches with a third of the whipped cream then add another layer of ice cream sandwiches on top and press them down lightly. Add another third of the whipped cream on top then another layer of ice cream sandwiches followed up the final third of whipped cream. Cover the pan securely with plastic wrap and freeze the cake for a minimum of 2 hours or until it is firm. When ready to serve, use the plastic wrap overhangs to lift the cake out of the pan. Top it with the raspberries and chocolate chips then slice and serve immediately.

Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

Lil’ Smokies Pigs in a Blanket

 

1 package Lil’ Smokies sausages

1 sheet frozen pizza dough, thawed

1 egg, beaten (for egg wash)

1–2 tablespoons sesame seeds

Optional dipping sauces: spicy mustard, marinara, ranch, BBQ

 

Preheat the oven to 400.  Roll out the pizza dough into a rectangle. Using a pizza cutter or sharp knife, cut the dough into long strips about 2 inches wide. Wrap the Lil’ Smokies — Place one Lil’ Smokie near the top edge of each dough strip. Roll downward, wrapping the dough around the sausage.  Leave a little sausage sticking out on each end.  Transfer the wrapped Smokies to a parchment‑lined baking sheet. Brush each one lightly with the egg wash. Sprinkle generously with sesame seeds.  Bake for 10–12 minutes, or until the dough is golden brown. If the dough browns before the sausages are heated through, loosely tent with foil and continue baking until done. Serve warm with your favorite dipping sauces like spicy mustard, marinara, or BBQ.

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

Garlic Alfredo Chicken

Garlic Alfredo Chicken

Garlic Alfredo Chicken

 

5 to 6 chicken breasts

¼ cup vegetable oil

1 cup cooked and crumbled bacon

½ cup butter

2 garlic cloves, minced

2 cups heavy cream

¼ tsp. white pepper

¼ tsp. salt

1½ cups grated Parmesan cheese

parsley to garnish

 

Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check to make sure it is cooked through completely. Remove chicken from skillet. Wipe skillet to remove any residue. Melt butter over medium heat. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 6 minutes. Remove from heat and slowly add cheese. Return to stove on low and add bacon and cook for 2 to 3 minutes, stirring constantly. Add chicken back in and serve. Sprinkle with Parmesan Cheese and parsley

Smoky Corn with Green Garlic Butter

Smoky Corn with Green Garlic Butter

Smoky Corn with Green Garlic Butter

1. T. green garlic butter
1 cup corn kernels, fresh or frozen
1/2 tsp. smoked paprika

Heat a medium frying pan over medium heat. Add 1 T. green garlic butter. Add corn and smoked paprika and sauté until corn is cooked through, about 2-3 minutes.

To make the green garlic butter, heat a small frying pan over medium heat. Add 2 T. butter and green garlic (1/4 cup green garlic, white and tender green parts finely chopped) and sauté a couple minutes until soft but not brown, reducing heat if needed to prevent burning. Add 1 T. lemon juice and season with salt and pepper (makes about 1/4 cup).

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

Corn Pancake with Blackberry Sauce

 

4 T. unsalted butter

1/2 cup flour

1/4 cup fine cornmeal

5 eggs

1/3 cup whole milk

2 T. honey

1/8 tsp. salt

1/2 tsp. fresh-ground black pepper

Corn kernels from 2 ears of corn (about 1 cup)

2 cups blackberries

3 T. sugar

 

Preheat oven to 425 F. Add butter to a 2-quart gratin or casserole dish and bake until butter melts and starts to bubble, about 7 minutes. Meanwhile, in a large bowl, whisk together flour and cornmeal. In a separate bowl, whisk together the eggs and milk. Pour into the bowl with the dry ingredients and stir to combine. Whisk in the honey, salt and pepper. Stir in the corn kernels. Remove the dish from the oven and add the pancake batter. Bake until the pancake is well browned around the edges, puffed up and golden on top, about 20-30 minutes. While the pancake bakes, make the blackberry sauce. Heat a medium saucepan over medium heat with the blackberries and sugar. Lower heat a bit and simmer ingredients until the blackberries have broken down into a syrupy sauce. Serve the pancake in wedges topped with blackberry sauce.

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

Caramelized Zucchini Pasta

 

2 T.  olive oil

2 T.  salted butter

1 large sweet onion diced

¼ tsp. red pepper flakes

3 medium-large zucchini very thinly sliced

5 cloves garlic finely sliced

½ tsp. garlic powder

½ lb pasta such as Sfoglini Spaccatelli

¼ cup reserved pasta water

½ cup grated parmigiano

kosher salt

 

Prepare pasta al dente according to the directions — making sure to save at least ½ cup of pasta water for finishing the dish. Add olive oil and butter to a large pan over medium heat. Once it starts to bubble, add the onion, a hefty pinch of salt and the red pepper flakes. Cook this mixture down until slightly softened – about 5-7 minutes. Now add the zucchini, another hefty pinch of salt, and cook down, stirring often and scraping the bottom of the pan, for about 20-30 minutes or until the zucchini is caramelized and soft. Then add the fresh garlic, the garlic powder, and a few cranks of fresh ground pepper and cook for another 2-3 minutes. Add in the al dente pasta and stir everything together. Now add your parmigiano cheese and a little bit of pasta water (2-3T.  at a time) until the sauce is glossy and creamy. (You do not need to use all the reserved pasta water – just enough to help emulsify the sauce)  Finish with a drizzle of olive oil and serve.

Creamy Bacon Chicken

Creamy Bacon Chicken

Creamy Bacon Chicken

 

6 slices thick-cut bacon, chopped

2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)

1 tsp. salt

½ tsp. black pepper

½ tsp. garlic powder

½ tsp. onion powder

¼ cup all-purpose flour

1 T.  olive oil

2 T.  butter

1 small onion, diced

3 cloves garlic, minced

¾ cup chicken broth

1 cup heavy cream

1 T.  fresh thyme, minced

salt and pepper, to taste

Grated parmesan cheese, for serving

 

Add the chopped bacon to a large skillet or Dutch oven set over medium-high heat. Once the bacon is sizzling, reduce the heat to medium-low and cover with a lid. Cook, stirring occasionally until the bacon pieces are golden and release their grease. Remove the lid and continue cooking until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels and set aside. Reserve 2 T.  of bacon grease in the pan, save the rest for later use. Meanwhile, in a small bowl combine the salt, black pepper, garlic powder, and onion powder. Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets. Season both sides of the chicken with the seasoning mixture and transfer the chicken to a large ziplock bag filled with all-purpose flour. Dredge the chicken in the flour until completely covered in flour. Set the pan or skillet with the reserved bacon grease over medium-high heat. Gently shake off any excess flour from the chicken and add the chicken to the skillet. Sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set them aside. In the same skillet set over medium heat add the olive oil, butter, and diced onion. Cook, stirring occasionally until the onion is softened. Mix in the minced garlic and cook for an additional minute, or until fragrant. Stir in the chicken broth and bring to a low boil. Reduce heat to medium-low and stir in the heavy cream, fresh thyme, and bacon. Do not boil the cream sauce. Return the chicken back to the pan. Cover and continue to cook until the chicken reaches an internal temperature of 165°F. Season with additional salt and black pepper, to taste. Serve with freshly grated parmesan cheese, if desired.

DIY Shake and Bake

DIY Shake and Bake

DIY Shake and Bake

 

1 cup breadcrumbs, regular or panko

1 T.  cornstarch

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. smoked paprika

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. salt

½ tsp. black pepper

Easy Fruit Salad

Easy Fruit Salad

Easy Fruit Salad

 

1 large orange, juiced

1 lemon, juiced

2 cups seedless red grapes

1 pineapple, cored and chopped into chunks

4 mango, peeled, cored, cubed

6 ounces blueberries

2 pounds strawberries, halved

6 cups watermelon, cubed

12 ounces blackberries

5 kiwi, peeled and quartered

6 ounces raspberries, (see notes)

 

Prepare the orange juice “dressing”. Add the fresh orange just and lemon juice to a small bowl. Mix to combine and set aside. Prepare the fruit. Prepare and chop fruit – take care not to chop fruit into pieces that are too large, or too small. Of they are too small, they will turn mushy faster, and will not taste as fresh should you end up with leftovers. Mix. To a large mixing bowl add the more “sturdy” fruit first (grapes, pineapple, mango, blueberries, and strawberries). Drizzle with half the orange juice mixture and gently toss to combine. Next, add the remaining fruit except for the raspberries (see notes). Drizzle with the remaining orange juice mixture and gently toss to combine. Serve. Add the raspberries to the bowl and serve immediately, or cover with plastic wrap or a tight-fitting lid and store in the refrigerator until ready to enjoy. Note: Raspberries and other overly-ripe fruit do not hold up well when mixed around a bunch. For these fruits, I recommend adding them at the very end or simply placing them right on top of the bowl.

Egyptian Tomato Bruschetta

Egyptian Tomato Bruschetta

Egyptian Tomato Bruschetta

3 to 4 large vine-ripened tomatoes, chopped into large 1/2-inch chunks

5 to 6 cloves garlic, minced

Juice and zest of 1 lemon

4 T.  olive oil, extra-virgin

4 T.  white vinegar

1 tsp. sea salt

1 tsp. coarsely-ground black pepper

1 tsp. cumin powder

1/4 cup parsley, fresh, chopped

1/4 cup cilantro, fresh, chopped*

1 loaf baguette bread slices, cut on an angle

Olive oil, extra-virgin

1 to 2 cloves garlic, peeled and cut in half

 

In a small bowl, mix together the garlic, lemon juice, lemon zest, olive oil, vinegar, salt, black pepper, cumin, parsley, and cilantro; set aside. Drain tomatoes of extra juice and add chopped tomatoes to a medium-sized bowl.  Pour prepared dressing over the tomatoes.  Cover tomato and dressing with plastic wrap and let sit in the refrigerator for a couple hours for the flavors to marinate with the tomatoes. Halfway through, stir the tomato mixture. Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet.  Bake slices until just crisp, about 3 minutes a side.  Remove from oven and leave on baking sheet.  (Bread can be toasted 3 hours ahead; covered loosely with foil and leave at room temperature.)  Take cut garlic clove and rub against surface of baguette slices. Remove tomatoes from refrigerator 20 minutes before ready to serve.  Pour tomato mixture into a nice serving bowl and place on platter with toasted baguette slices.  Allow each guest to spoon the tomato mixture on the toasted baguette slices and enjoy.

Native American Fry Bread

Native American Fry Bread

Native American Fry Bread

 

1 cup flour, unbleached

1/4 tsp. salt

1 tsp. powdered milk

1 tsp. baking powder

1/2 cup water

Vegetable oil for frying

Extra flour to flour your hands

 

1 pound lean meat, ground (beef, lamb, venison or pork)

1 cup onion, diced

1 head iceberg lettuce, shredded

3 tomatoes, diced

2 cups sharp Cheddar cheese, shredded

1 (3-ounce) can green chiles, diced and drained

Sour cream (optional)

 

Sift together the flour, salt, powdered milk, and baking powder into a large bowl.  Pour the water over the flour mixture all at once and stir the dough with a fork until it starts to form one big clump. Flour your hands well.  Using your hands, begin to mix the dough, trying to get all the flour into the mixture to form a ball.  You want to mix this well, but you do NOT want to knead it.  Kneading it will make for a heavy Fry Bread when cooked.  The inside of the dough ball should still be sticky after it is formed, while the outside will be well floured.  Cut the dough into four (4) pieces.  Using your floured hands, shape, stretch, pat, and form a disk of about 5 to 7 inches in diameter. Do not worry about it being round.  As Grandma Felipa would say “it doesn’t roll into your mouth. In a deep heavy pot, heat the vegetable oil to about 350 degrees F.  You can check if you oil is hot enough by either dropping a small piece of dough in the hot oil and seeing if it begins to fry, or by dipping the end of a wooden spoon in and seeing if that bubbles.  Your oil should be about 1-inch deep in a large cast-iron skillet or other large heavy pot. Take the formed dough and gently place it into the oil, being careful not to splatter the hot oil. Press down on the dough as it fries so the top is submersed into the hot oil. Fry until brown, and then flip to fry the other side. Each side will take approximately 3 to 4 minutes to cook. Place the cooked Fry Bread on a paper towel to absorb excess oil. Indian Fry Bread can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

 

Different ways to eat and serve Indian Fry Bread:

 

Eat them as they come out of the fryer

Mix softened butter and honey together and spread it on top

Sprinkle with a cinnamon sugar mixture

Use as a shell for Tacos

Northwest Pan-Fried Razon Clam

Northwest Pan-Fried Razon Clam

Northwest Pan-Fried Razon Clam

 

30 saltine cracker squares

2 eggs

1/4 cup milk

Dash Tabasco sauce or to taste

24 medium-size fresh or frozen razor clams, cleaned*

3 T.  vegetable oil

3 T.  butter

Coarse salt and freshly-ground pepper to taste

Lemon slices

Cocktail sauce

 

Crush the crackers with a rolling pin.  Do not use a food processor which will spin the cracker too fine.  Place the prepared crumbs in a shallow platter: set aside. In a shallow platter, beat the eggs together.  Beat in the milk and Tabasco sauce: set aside. Dry the clams thoroughly with a paper towel.  NOTE: If you proceed without the clams being dry, breading will not adhere to the clams well, and wet clams steaks will result in LOTS of splattering of the hot oil. Tenderize clams by pounding with the textured side of a meat mallet – pay particular attention to the tough siphon end.  NOTE: Be careful, as you want the clams to remain in one piece. Dip each clam in the egg mixture; drain off any excess.  Then place each clam in the crumbs to coat.  Place breaded clam on a rack or plate; repeat process with remaining clams.  Let clams stand for 20 to 30 minutes so the breading will set up. While the clams are resting, heat the vegetable oil in a heavy frying pan (cast-iron pan is ideal) over medium-high heat. Add the butter.  Heat the oil (but not so hot as to smoke). Give the oil plenty of time to heat up and make sure it is at the right temperature before you begin.  If it is too cool, the clams will soak up oil and be greasy.  If it is too hot, the clams will burn on the outside before the inside is cooked.  Most foods are fried at 350 degrees F.  To gauge the temperature, use a Cooking Thermometer or drop a cube of bread in the oil.  If it turns golden brown in 1 minute, the oil is ready to fry in. When the oil is hot, use tongs or a spatula to carefully add the clams.  Do not crowd the clams. Fry for not more than 30 seconds, then flip the clams for continue cooking for an additional 30 second on the other side.  NOTE: It is important not to overcook the clams or they will be tough. Allow the oil to heat back up in between each round of cooking your clams. Remove the clams from the pan with a slotted spoon and place on a paper-towel lined plate, sprinkle with salt and pepper. Repeat until all clams are cooked and serve as soon as possible while warm.  Serve with lemon slices and your favorite Cocktail Sauce or Tartar Sauce.

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

Blackberry Upside-Down Cake:

 

1 cup all-purpose flour

3/4 cup granulated sugar

1 1/2 tsp. baking powder

1/4 tsp. salt

1 egg, room temperature

1/2 cup milk

1/4 cup butter, room temperature

1/4 tsp. lemon zest, grated

1 tsp. lemon juice, fresh-squeezed

1 tsp. pure vanilla extract

Blackberry Topping:

1/4 cup butter

1/2 cup firmly-packed brown sugar

1 1/2 tsp. lemon zest (yellow rind), grated

1/4 cup nuts of your choice, chopped

3 cups fresh blackberries

Instructions

Blackberry Upside-Down Cake Instructions:

Preheat oven to 350 degrees F.

 

Prepare Blackberry Topping (see below); set aside.

 

In a large bowl, combine flour, sugar, baking powder, and salt.  Add egg, milk, and butter; beat 2 minutes.  Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.  Pour over blackberries in frying pan, spreading evenly. Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.   Cake is done when the internal temperature registers approximately 190 to 200 degrees F. on your cooking thermometer. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.  Serve warm.

Appalachian Soup Beans

Appalachian Soup Beans

Appalachian Soup Beans

 

1 pound dried pinto beans

8 cups water (for stove top and slow cooker instructions)

4 strips fatty bacon chopped

1 large onion chopped

3 cloves garlic minced

1/2 tsp. cayenne pepper or 1 chopped jalepeno *Optional, if you like some spicy heat

1 smoked ham hock or ham neck bone

32 ounces chicken stock

water

salt

black pepper

Garnishment Options

Chopped raw onions

 

Place dried pinto beans in a colander and rinse under cold water. Pick through and discard any shriveled beans or stones. Pour the beans into a large bowl and fill with enough cold water to cover the beans by 2 inches. Let the beans soak for several hours or overnight. By the next day, the beans will have doubled in sized by absorbing most of the water. Drain the beans and rinse.  In a 6 quart Dutch oven over medium-high heat, add chopped bacon and let partially cook for a few minutes on each side. Remove the bacon strips and set aside on a plate. Next add chopped onion to the Dutch oven and saute for a few minutes in the bacon grease until softened, add in the garlic and cayenne (or jalapeno) and saute for an additional 30 seconds until aromatic. Pour in about a cup of chicken stock and use a spatula to scrape up any bits stuck to the bottom of the pot. Note: It is recommended to not add salt at the beginning stages of cooking beans or it will take longer for the beans to soften up. Wait till the last part of cooking beans when they start to feel softened to add the salt. To the Dutch oven, add in the pinto beans, ham hock, onion mixture, and bacon. Pour in the remaining chicken stock and add enough water to make sure the beans are covered by 2 inches of liquid. Stir everything together. Let the bean mixture start to come to a boil and then turn the heat down to medium-low to let simmer. Partially cover the pot with a lid leaving some air space. This will ensure the beans result in a creamy texture. Let the beans simmer for 45 minutes while stirring occasionally and checking the beans. If the beans appear dry at the top, pour in additional liquid to make sure the beans stay submerged while cooking. Stir in a tsp. of salt and continue to let the beans simmer for another 30-45 minutes until they are softened. Season with salt and pepper to taste. Serve up in bowls and garnish with chopped raw onions or chow-chow. Enjoy with a side of corn bread to sop up the delicious pot likker. The flavor is even better the next day when reheated and the beans soften and thicken even more resembling a mountain chili.

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

 

1/4 cup soy sauce

3 T.  brown sugar

few grinds of black pepper

2 garlic cloves, minced

1 small (1” piece ginger, peeled and minced (about 1 T. )

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8″ Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

 

Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl. Add the chicken thighs and mix well to cover. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften–about 30 seconds.

As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break–it can take some practice, and broken spring rolls are still delicious. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.

Vanilla Rose Scones

Vanilla Rose Scones

Vanilla Rose Scones

 

2 cups (250 g) all purpose flour

1/2 cup (100 g) granulated sugar

1/2 tsp kosher salt

2 1/2 tsp baking powder

1 stick unsalted butter, frozen

1/2 cup buttermilk

2 T.  heavy cream for brushing scones

1 large egg

1 tsp vanilla extract

1/2 vanilla bean

1 tsp cardamom

1 T.  rosewater

For vanilla glaze

1/2 cup powdered sugar sifted

1-2 T.  heavy cream or half and half

1 vanilla bean

 

Whisk all the dry ingredients in one large bowl.  Grate the frozen butter into the dry ingredients bowl, then incorporate into the dry ingredients until combined (the butter should be in pea-sizes). Place bowl in freezer during the next step. Whisk wet ingredients in a smaller bowl. Pour evenly over butter/flour mixture and mix with a rubber spatula or your hands until just incorporated. Do not over mix! Pour dough onto a lightly floured surface and make into a ball with your hands. Flatten out into an 8-inch circle or one that is about an inch in thickness. You can use a rolling pin to help with this. Cut into 8 triangles then add these to a parchment paper lined baking sheet. Pop into freezer and preheat oven to 400 degrees. Once oven is preheated, take scones out of freezer and brush each with heavy cream. Bake for 20-25 minutes or until golden brown. Cool on a wire rack when done. Make vanilla glaze by whisking together ingredients and drizzle on the scones! Optional: add edible rose petals on top!

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

Pasta with Garlic Scapes, Peas and Asiago cream sauce

 

8 oz long pasta of your choice (fettuccini)

4 garlic scapes

about 20 snow pea pods OR 1/2 c fresh peas

1 T butter

1 T olive oil

1/4 c white wine

1/4 c cream

1 sprig fresh oregano

1/2 c fresh grated Asiago cheese (parmesan would be fine, too)

kosher salt

pepper

 

Slice garlic scapes into 1/2 inch pieces, trimming off any tough or woody ends. Slice snow pea pods into 1/4 inch slices. Rough chop the herbs. Bring a pot of water to boil for pasta. Cook pasta according to instructions on box in well salted water. While pasta cooks prepare sauce. Heat a skillet over medium high heat. Add butter and oil, once butter has melted add the garlic scapes. Toss to coat in fat and cook about 1 minute, until the scapes smell fragrant and are barely brown. Add the pea pods and cook 1 minute longer, garlic scapes will start to brown. Add the wine and oregano and deglaze pan. Reduce wine by half. Add the cream, salt & pepper and Asiago cheese. Stir to melt and incorporate cheese into sauce. Add cooked and drained pasta, toss with sauce and serve.

Turkish Omelette (Kaygana)

Turkish Omelette (Kaygana)

Turkish Omelette (Kaygana)

2 eggs
2 T.  flour
2 T.  water or milk
salt

1 T.  butter or olive oil

2 T.  finely chopped flat leaf parsley
1/3 cup crumbled feta (you can use more or less than this)
black pepper
red pepper flakes

Put flour in a bowl and break eggs into the bowl. Mix well. Add water or milk, whichever you want, and mix again. [So far is the basic recipe. You may go ahead and cook it on frying pan with butter or oil, and then roll it with feta and parsley.] -Add parsley, feta, black pepper, and pepper flakes to this mix and mix them all. (Since feta was already very salty, I didn’t add salt). -Heat oil in a frying pan. Add either one scoop at a time for small rounds or the whole mix for a big one. When one side is cooked, flip it over.

Unbundled Green Beans

Unbundled Green Beans

Unbundled Green Beans

 

3 14.5-ounce cans green beans Drain 2 cans, drain 1/2 of the other can

4 slices bacon cooked then chopped

¼ cup brown sugar

2 T.  low sodium soy sauce

3 T.  Worcestershire sauce

4 cloves garlic clove minced

¼ cup white onion minced

½ tsp. black pepper

salt if needed to your liking

 

Cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate. Chop after it has cooled. Reserve two T.  of the bacon fat in the skillet.. To the skillet add garlic and onion. Cook until the onion becomes translucent. This should take about 4 minutes. Once the onion and garlic are cooked add the brown sugar, soy sauce, and Worcestershire to the pan. Whisk until well combined. Next, add the drained can of green beans followed by the half-drained can of green beans. Add the bacon. Stir to combine. Bring to a simmer and simmer until the liquid has reduced by half. About 5-10 minutes. Once done, serve immediately

Strawberry Mojitos

Strawberry Mojitos

Strawberry Mojitos

 

2 sliced strawberries

6 mint leaves torn

3 oz light rum

1 oz lime juice

1 oz simple syrup

2 oz club soda

ice

 

In a shaker muddle strawberries with mint leaves and 2 cubes ice. Add rum, lime juice and simple syrup. Shake 30 seconds. Pour into a glass filled with ice. Top with club soda. Mint sprig and whole strawberry for garnish

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

Soft Amish Sugar Cookies

 

2 cups butter 1 cup softened to room temperature and 1 cup melted

1 cup granulated sugar

1 cup powdered sugar

2 large eggs at room temp

2 tsp. almond extract or vanilla extract

4 and ½ cups all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

 

2 T.  butter at room temp

2 T.  cream cheese at room temp

1 to 2 T.  heavy whipping cream can substitute whole milk

½ tsp. almond extract

2 to 2.5 cups powdered sugar (aka confectioners) sifted, then measured

 

In the bowl of your electric mixer, beat the butter and sugars until combined. Stop mixer and scrape sides, combine again. Beat in eggs and vanilla. Stop the mixer and scrape sides, combine again. In another large bowl, whisk together flour, baking soda, and cream of tartar. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Chill dough for at least one hour before baking. Line baking sheets with parchment paper or silicone baking mat. Using a spring-release scoop drop onto a silicone mat on a sheet pan. (My spring release scoop holds 1 T.  of dough.) Press dough slightly flat with your palm or the bottom of a glass. Bake at 350 for 11 to 13 minutes, or until edges and bottoms are very lightly browned. Cool for 2 minutes on the sheet pan before moving to a wire rack to cool completely. These are good for 5 days stored in an airtight container on the counter before they start drying out. If you frost with cream cheese frosting, you’ll need to store them in the refrigerator. This cookie dough freezes great!  Beat the butter and cream cheese until smooth.

Add 1 cup of the sifted powdered sugar, whipping cream, and extract and mix until creamy. Slowly add the remaining powdered sugar and mix until smooth. Frost cookies and serve. Store in an airtight container in the refrigerator

Cherry Sheet Cake

Cherry Sheet Cake

Cherry Sheet Cake

 

15.25 ounce box white cake mix

21 ounce can cherry pie filling

4 large eggs

 

½ cup butter at room temperature

8 ounces cream cheese at room temperature

4 to 5 cups powdered sugar (aka confectioners) sifted

1 to 2 T.  heavy whipping cream

2 tsp. pure vanilla extract use clear extract to prevent discoloration

 

Spray a 12×17-inch sheet pan or a 9x-13-inch cake pan with nonstick spray. Preheat your oven to 350°F.

Pour the cake mix into a large bowl. Puree the cherry pie filling and pour it into the bowl with the cake mix.

Break your eggs into a separate bowl and whisk. Pour the whisked eggs in with the cake mix and pie filling. Stir to combine. Pour the batter into your prepared pan and spread evenly. For the sheet pan, it will bake 20 to 24 minutes. For the 9×13-inch cake pan, it will take 26 to 29 minutes. After it has cooked, allow the cake to cool completely before frosting. If you use the cream cheese frosting recipe that I provided, you’ll need to store the cake in the refrigerator. It’ll be good for 5 to 7 days in the fridge.

One Pan Stovetop Parmesan Chicken and Rice

One Pan Stovetop Parmesan Chicken and Rice

One Pan Stovetop Parmesan Chicken and Rice

 

1 ½ lb chicken breast skinless, boneless (680 g)

½ tsp. sea salt

½ tsp. ground black pepper

1 tsp. paprika

4 T.  butter divided

1 small white onion minced

2 tsp. Italian seasoning divided

1 small garlic clove minced

1 ½ cup (7.12 oz | 202 g) rice

2 ½ cups (21.13 fluid oz | 625 ml) chicken broth

1 cup (8.45 fluid oz | 250 ml) heavy whipping cream

¼ cup (0.88 oz | 25 g grated) parmesan cheese

1 T.  parsley chopped, plus more to garnish

 

Cut chicken into bite-sized pieces and place in a medium bowl. Season with salt, pepper and paprika. Set aside. In a large skillet, melt 2 T.  butter over medium heat. Cook onion for 1-2 minutes. Add chicken and 1 tsp. Italian seasoning in the skillet. Toss and cook for 5 minutes. Until the chicken is golden on each side. Remove and set aside. In the same skillet, melt the rest of the butter, stir in the garlic and rice. Cook for 1 minute by stirring so the rice does not burn. Pour chicken broth and bring to a simmer. Reduce the heat to medium-low. Cover and cook for 10-12 minutes until the rice is tender. Stir in the heavy cream, parmesan cheese, the chicken and chopped parsley. Adjust salt and pepper if needed. Remove from the stove, sprinkle with parsley and more parmesan.

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

 

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

 

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

 

Place the chicken in a bowl or sturdy resealable plastic bag.  Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours.  Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly.  Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets.  You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier).  In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan.  Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Vegetable Garden on a Plate

Vegetable Garden on a Plate

Vegetable Garden on a Plate

 

6 carrots

1 cucumber

18 mini candy eyes

carrot cookie cutter

250 ml sour cream (1 cup)

1 tsp. garlic powder

1 tsp. dill

1 tsp. onion powder

sea salt to taste

 

Cut carrots and cucumber into slices. Use the carrot cutter to make the veg cutouts (you can cut by hand, too). Use cucumber peel to make the leafy tops. Make a hole to insert these with a toothpick. Top with candy eyes. Dip instructions: Mix all the ingredients and add salt to taste. Arrange on a platter.

Jell-o Egg Jigglers

Jell-o Egg Jigglers

Jell-o Egg Jigglers

 

JELL-O EGG JIGGLERS Egg Mold

1 ½ C. boiling water

1 (6 oz) pkg Jell-O gelatin, any flavor

 

Spray insides of both sides of egg mold and along rims with cooking spray. Close mold, matching up rims of egg halves. Snap each of the 6 individual egg halves together until each egg is firmly sealed. Inspect each egg to make sure it is closed and sealed. Place mold, fill-side up, on tray. Add boiling water to gelatin mix in large bowl; stir 3 min. until completely dissolved. Pour into measuring C. with pour spout. Immediately pour into mold through fill-holes until each egg is filled just to top of egg shape. (Any remaining gelatin mixture can be poured into custard C..) Refrigerate 3 hours or until firm. Open mold using a dull flat knife to gently pry between the halves of each egg. (Do not pull on the handle.) Turn mold over and shake gently to unmold eggs. Keep refrigerated.

Fruit Ice Lollies

Fruit Ice Lollies

Fruit Ice Lollies

 

1 kiwi

2 slices of watermelons

1 slice of cantaloupe

100 grams dark chocolate

1 slice of Galia melon

2 slices of mango

piping utensil / bag

ice lolly cookie cutter

rectangular cookie cutter

oval cookie cutter

ice lolly sticks

 

Watermelon and Cantaloupe Lolly:

  1. Cut slices of watermelon and cantaloupe. Try to ensure they are the same thickness.
  2. Use the ice lolly cutter to cut the top piece of watermelon, as well as the bottom piece of cantaloupe. You may need to trim the midsection straight so they fit together.
  3. Stick them onto a lolly stick.

 

Kiwi, Mango and Watermelon Lolly:

  1. Slice the fruit in somewhat equal pieces.
  2. Use the rectangular cutter to trim three equal rectangles.
  3. Stack them on top of each other and secure with an ice lolly.

 

Galia / Watermelon and Chocolate Lolly:

  1. Melt the dark chocolate.
  2. Use the ice lolly cutter to cut the melon and insert the lolly stick.
  3. Dry the melon with kitchen towel to ensure that the dark chocolate will stick.
  4. While holding onto the stick, dip the tip of the melon into the chocolate. Lay it on baking parchment and allow it to set.
  5. For the watermelon and dark chocolate version, dip the watermelon into the chocolate twice, and use a toothpick to scallop the chocolate a bit.

 

Watermelon and Dark Chocolate:

  1. Slice the watermelon.
  2. Trim it with the ice lolly cutter.
  3. Insert the ice lolly stick.
  4. Dab the melon dry with a kitchen towel.
  5. Melt the dark chocolate.
  6. Immerse the watermelon into melted chocolate entirely (you can hold onto the stick).
  7. Place the lolly onto baking parchment and allow to set.

 

Watermelon Lolly:

  1. Cut a slice of watermelon into a wedge, as pictured.
  2. Insert the ice lolly stick.
  3. Dab the melon dry with a kitchen towel.
  4. Top with dark chocolate chips or blobs.

 

Cantaloupe & Watermelon Lolly:

  1. Use the oval cutter to create equal-sized watermelon and cantaloupe pieces.
  2. Place onto an ice lolly stick.

 

Mango Lolly:

  1. Cut the mango using the ice lolly cutter.
  2. Insert an ice lolly stick.

Notes

If you have any leftover fruit, save all the odd-shaped bits in a freezer bag for your next smoothie, or chop it up and make a mini fruit salad.

Toadstool Caprese Toast

Toadstool Caprese Toast

Toadstool Caprese Toast

 

2 slices sourdough bread

4 T. cream cheese

1 T. balsamic glaze

5 strawberries

5 bocconcini (mozzarella balls)

fresh basil

1 T. mayonnaise

sea salt

 

Slice the sourdough. Spread the cream cheese on top of the bread slices. Drizzle with balsamic glaze and use a knife to smooth over the glaze. Halve the strawberries and cut off the bottom leaves in a straight line across. Use a melon baller to scoop out the inside of the strawberry. Halve the bocconcini. Arrange all the toadstools on the toast and place a basil leaf under each mushroom. Use a toothpick or piping utensil to add the mayo dots to the toadstools. Add more basil leaves if you wish. Sprinkle with sea salt. Serve.

Easter Charcuterie Board

Easter Charcuterie Board

Easter Charcuterie Board

 

Cheese – I include red cheddar, white cheddar, round Brie, and Babybel or small round cheese.

Meat – Salami, Chorizo

Fresh produce – Blackberries, blueberries, cherry tomatoes, cucumbers, mini lemons, and mini bell peppers add color and crunch and make for great dippers.

Extras – Honey, walnuts, almonds, and crackers add extra flavor and crunch. You can use any plain or flavored nuts and crackers you like best.

 

Arrange the Brie at the base of your chopping or charcuterie board, letting about a third extend outside the edge. Cut the cheese along the edge of the board, creating a curved piece. Use this to shape bunny ears. Then, place them on top of the Brie wheel. Spoon the honey into a small bowl. Roll the salami and stack the pieces on top of each other. Arrange the meat around the Brie bunny. Next, arrange the ingredients around the bunny. Add the Babybel tail on top of the Brie cheese wheel, and enjoy!

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

Loaded Baked Potato Foil Packs

 

1 ½ pounds baby red potatoes

3 T. oil

2-3 tsp. McCormick Grill Mates Roasted Garlic & Herb Seasoning

Salt to taste

Fresh ground pepper, to taste

sour cream

shredded cheddar cheese

bacon bits

chopped green onions

 

Quarter potatoes, making sure pieces are smaller than 1 inch. Toss with oil, garlic and herb seasoning, and salt and pepper to taste. Portion out between four 12×12 inch pieces of foil.  Fold foil packs closed, pinching edges to seal. Grill over medium high heat for about 20 minutes, turning over every 4-5 minutes until potatoes are tender and cooked through.  Open packets, top with sour cream, cheese, bacon, and green onions as desired and serve.  These can be prepped up to 24 hours ahead of time, stored in the fridge or a cooler, and cooked when ready to serve. Perfect for camping!

Servings: 4

Calories: 212 kcal, Carbohydrates: 27 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 1 g, Trans Fat: 1 g, Sodium: 31 mg, Potassium: 774 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 12 IU, Vitamin C: 15 mg, Calcium: 17 mg, Iron: 1 mg

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

Marcella Beans and Cauliflower in a Lemon Caper Sauce

 

1 small cauliflower, broken up into bite-sized florets

2 anchovy filets, chopped

1/2 to 1 cup flat-leaf parsley, chopped

1 clove garlic, minced

1 T. capers, chopped

Zest from a lemon

Juice from a lemon

1/2 cup extra virgin olive oil

Pepper

Salt to taste (optional)

1 cup cooked drained Rancho Gordo Marcella beans (a cannellini bean)

 

Boil the cauliflower in gently simmering salted water for about 8 minutes or until just done, watching carefully not to overcook. Place the chopped anchovies on a cutting board and using the blade of a large chef’s knife, smash them up by mashing them against the board until you have a rough paste, or use a mortar and pestle. Add them to a mixing bowl along with the parsley, garlic, capers, lemon zest, lemon juice, olive oil, and pepper. Gentle mix and test for seasoning. Add salt if necessary. The mix should be strong and aggressive as it will be tossed with mild cauliflower and beans. Depending on your tastes, you may want to add some more lemon juice. Toss the sauce over the cauliflower pieces until well-coated. Add the cooked Marcellas, gently folding them in. (If using Garbanzos, Alubia Blanca, to another firmer bean, you don’t need to be as gentle.) Serve warm or at room temperature.

Pizza Drop Biscuits

Pizza Drop Biscuits

Pizza Drop Biscuits

 

3 cups cornbread mix (1 package premade cornbread mix about 8.5 oz.)

1 cup mozzarella cheese shredded

1/2 cup spicy blue cheese stuffed olives quartered

1/4 cup pepperoni quartered

2/3 cup milk

3 T. butter melted

1 tsp dried Italian seasoning

Sea salt

 

Preheat oven to 400 degrees. In a large bowl mix together cornbread or corn muffin mix, shredded cheese, Italian seasoning, and milk. After the batter is mixed gently fold in quartered olives and pepperoni. Using a large spoon or ice cream scoop drop batter onto a baking sheet lined with parchment paper. Brush biscuits with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown. Serve with marinara sauce!

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

Green Shakshuka with Olives and Capers

 

1 bunch of kale (approximately 6 oz.)

2 cups parsley

2 cloves garlic

3 T. green olives, pitted

1 T. capers

1 tsp crushed red peppers

1/2 tsp curry powder, optional

6 eggs

1/4-1/2 cup broth

1/2-1 tsp salt (or to taste)

1/2 cup Greek yogurt

naan, pita, bread, or rice

crumbled feta for topping

 

In a food processor blender pulse all the sauce base ingredients to pesto like texture. Coat the bottom of a wide skillet with oil and when hot add the shakshuka base. Cook for about 1 minute for spices to bloom then add salt to season and broth. Stir until everything is combined and you have a nice thick sauce. Turn the heat to low, make a few wells in the sauce, and crack eggs into each well. Cover and cook for 8-10 minutes until whites are opaque and yolks are cooked to your liking. Top with feta, serve with creamy greek yogurt (make sure to season with s&p), and your choice of starchy vehicle that can soak up all that tasty sauce!

Fiesta Lime Chicken and Rice Foil Packs

Fiesta Lime Chicken and Rice Foil Packs

Fiesta Lime Chicken and Rice Foil Packs

 

4 small boneless skinless chicken breasts – OR two large, sliced in half lengthwise, see note

1 15-ounce can black beans

sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn – optional toppings

 

2 T. soy sauce

juice of 2 limes – (2-3 T. fresh lime juice)

¼ cup water

¼ cup oil

2 tsp. ground cumin

2 tsp. garlic powder

2 tsp. chili powder

 

1 cup long grain white rice

½ tsp. chili powder

juice of 1 lime

4 slices Monterey jack cheese – or about 1/2 cup shredded

 

In a medium bowl whisk together all ingredients for the chicken marinade. Add chicken, toss to coat, cover and chill for 15-30 minutes. Prepare the rice while chicken is marinating. Add rice to a pot. Cover with water, bring to a boil and cook for 5 minutes. Drain, stir in chili powder and lime juice, and side aside. Cut four 12-inch squares of foil and lay them out on a clean, flat surface. Spoon 1/4th of the rice into each packet. Add 1/4th of the beans. Top with one piece of chicken. Fold two opposite ends of the foil over the top of the fillings and pinch the seams together tightly. Fold or roll up the remaining ends of the foil to close the packet. Bake at 400 degrees for 20 minutes until chicken is cooked through OR grill over medium heat, being sure to turn over halfway through to ensure even cooking. Open the packets, top chicken with 1/4 of the cheese (one slice each) and return to oven or grill (do not close the packet) 3-4 minutes til cheese is melted. Add any desired toppings and serve.  **The goal is to have four pieces of chicken less than 1 inch thick. If you are using whole chicken breasts, be sure to pound them out to an even 3/4 inch thickness. If you have two large chicken breasts, cutting them in half lengthwise works great.

 

Servings: 4

Calories: 443

Fat: 18g

Fiber: 1g

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

Bacon Cheddar Potatoes in Foil

 

1 ½ – 2 pounds baby red potatoes – cut into 1-inch pieces

3 strips uncooked bacon – finely chopped

3 T. butter – melted

1 packet ranch dressing seasoning mix

salt and pepper – to taste

1 cup shredded cheddar cheese

chopped parsley – for topping

 

In a large bowl combine potatoes, bacon, butter, ranch seasoning, and salt and pepper to taste. Mix well. Portion the potato mixture out into the center of four 12×12 inch pieces of foil. Top with shredded cheddar cheese. Wrap foil tightly around potatoes. Pierce foil 3-4 times with a fork. Grill over medium heat for 20-25 minutes OR bake at 425 for 25-35 minutes, until potatoes are tender. Top with chopped parley and serve.

Baked Honey Cilantro Lime Salmon in Foil

Baked Honey Cilantro Lime Salmon in Foil

Baked Honey Cilantro Lime Salmon in Foil

 

1 large salmon fillet – (see note)

salt and pepper – to taste

½ cup butter – melted (see note)

juice of 2 limes – (plus one lime, thinly sliced)

4 T. honey

1 T. minced garlic

 

Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don’t worry if it doesn’t cover the salmon completely).  Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

 

1 ½ pounds bone-in chicken wings – I used both wings and drumsticks

3 T. olive oil

salt and pepper to taste

 

6 T. butter – melted

½ tsp. cracked black pepper

juice from ½ lemon – about 3 tablespoons

2 tsp. honey

 

Preheat oven to 425 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil. Arrange chicken wings in a single layer (not touching) and brush with olive oil on both sides. Season generously with salt and pepper on both sides. Bake for 25-35 minutes until crispy. Whisk together butter, honey, cracked black pepper, and lemon juice. Brush onto chicken wings. Serve immediately.

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

Best Easy Moist Banana Bread

 

3 bananas – mashed

½ cup plain fat free Greek yogurt

½ cup unsweetened applesauce – (see note)

1 cup sugar – (see note)

1 tsp. vanilla

2 eggs

1 ¾ cup flour

½ tsp. salt

1 tsp. baking soda

1 cup semi-sweet chocolate chips – (optional)

 

Preheat oven to 325 degrees and grease a 9×5 inch bread pan. In a large bowl mix together mashed banana, Greek yogurt, applesauce, and sugar. Mix in vanilla and eggs. Add flour, salt, baking soda and mix until just combined – DO NOT OVER MIX – just until there are no remaining streaks of flour. Pour into prepared pan. Bake for 55-65 minutes, until top is browned and a toothpick inserted into the center of the bread comes out clean. Allow to cool completely on a wire rack before turning bread out of pan and slicing. Store in airtight container at room temperature up to 5 days.

Cinnamon Roll Ups

Cinnamon Roll Ups

Cinnamon Roll Ups

 

2 packages refrigerated crescents

8 T. butter – melted

¼ cup sugar

1 T. cinnamon

 

1 ounce cream cheese – softened

2 T. butter – melted

2 cups powdered sugar

milk – as needed

¼-½ tsp. vanilla extract – or almond extract

 

Preheat oven to 400 degrees and lightly grease or line a baking sheet with parchment or a nonstick baking mat. Unroll the crescent dough and gently separate the triangles. Brush the crescent triangles with melted butter. Stir together cinnamon and sugar and sprinkle generously over the crescents. Gently roll up each crescent starting with the wide end of the triangle and rolling toward the skinny pointed end. Place on prepared baking sheet 2-3 inches apart. Bake in preheated oven for about 8-10 minutes until golden brown. While roll ups are baking, prepare the glaze. Cream together cream cheese and butter. Mix in powdered sugar, vanilla, and enough milk to make it a pourable consistency. Drizzle icing over roll ups. Serve warm.