Chocolate Banana Muffins

 

Ingredients

1 ½ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup white sugar

½ cup canola oil

¼ cup milk

1 egg

1 teaspoon vanilla extract

2 large very ripe bananas, mashed

¾ mini semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a12-cup muffin tin with paper liners.
2. Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3. Whisk sugar, oil, milk, egg, and vanilla extract together in a separate bowl until smooth; stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
4. Divide batter among the muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Notes: These were really good! The banana flavor was there but just right; not too strong. A great use of overripe bananas.

Source: Allrecipes

Creamy Tuscan Chicken

Ingredients

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

Directions

1. In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
4. Serve with lemon wedges.

Notes: This was really yummy! I took leftovers to work and got comments on how good it smelled. Will definitely have this one again.

Source: delish

Overnight Oats: Strawberry Cheesecake

Ingredients

1/2 cup graham cracker crumbs
1 cup plain Greek-style yogurt, 2% milkfat
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon honey
6 strawberries, chopped, plus more as needed to garnish
1 tablespoon chia seeds
1 cup rolled oats (see Notes from the Food & Wine Test Kitchen)
1/2 cup sliced almonds

Directions

1. Divide graham cracker crumbs between 2 Mason jars, and press down with a spoon to form a crust at bottom of each jar. 
2. Whisk together yogurt, milk, vanilla, lemon juice, and honey in a bowl until fully blended. Stir in strawberries, chia seeds, and oats. 
3. Transfer mixture to jars, cover jars with lids, and refrigerate 8 hours or overnight before eating. Oats can be refrigerated up to 48 hours before serving. 
4. Garnish each jar with strawberries and sliced almonds and serve.

Notes: We've got several overnight oats recipes on this blog now, and this one didn't really catch my fancy as much as others have. It was okay but nothing I wanted to make again immediately. It is nice to have the recipe as an option though.

Source: Food & Wine

Hot Apple Cereal

Ingredients
6 Honeycrisp apples (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup raisins, plus more for serving, optional

Instructions

1. Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
2. Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon.

Notes: We tried this first with peaches (see here) and I think we actually liked that variant more than this original recipe that uses apples. My kids turned up their noses a bit, especially because of the raisins. But I enjoyed it.

Source: Food Network

Cinnamon Roll Oatmeal Bake

Ingredients

1 cup of canned pumpkin puree
2 cups almond milk (or any milk of choice)
2 teaspoons vanilla extract
⅓ cup maple syrup
2 large eggs, room temperature
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
Toasted, chopped pecans, optional topping

Cream cheese frosting

8oz light cream cheese, softened at room temperature
⅓ cup maple syrup

Instructions

1. Preheat oven to 375.
2. Mist a 9×13 casserole bowl with oil spray. Add the pumpkin puree, milk, vanilla, salt, maple syrup, and eggs (be sure to whip eggs  with a fork before mixing into the entire wet batter). Mix and mash all the wet ingredients together until it’s as smooth as possible.
3. Add the oats, cinnamon, baking powder, salt, and mix everything together so the ingredients are evenly distributed. Bake in oven for about 55 minutes. The top should be firm to touch.
4. Meantime, make the topping: add the cream cheese and maple syrup into a blender and puree for about 45 to 60 seconds, until smooth. 
5. Remove the oat bake from oven and let it sit on the counter for 5 to 10 minutes to firm and slightly cool. Slice into large squares and drizzle cream cheese frosting over the top followed by a sprinkling of pecans and an extra dash of ground cinnamon, if desired.

Notes: I enjoyed this recipe but it didn't really remind me of a cinnamon roll. We baked ours for less time than directed because that's how we like our baked oatmeal.

Source: Joy Bauer

Hot Peach Cereal

Ingredients

6 peaches (about 1 1/2 pounds)
1 cup canned coconut milk
2/3 cup roasted cashews, plus more for serving, optional
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon, plus more for serving
1/2 cup craisins, plus more for serving, optional

Directions

1. Slice and reserve 1 peach. Set aside 1/4 cup of the coconut milk.
2. Peel and remove pit from remaining 5 peaches and cut into 1-inch chunks. Add the peach chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the peaches are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the peaches, making sure to leave some chunks for texture.
3. Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and craisins into the mashed peach mixture and stir until well combined.
4. Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with peach slices, crushed cashews if using, craisins if using, and a sprinkle of cinnamon.

Notes: This went over really well with about half my family. The other half ate it without complaining but also without enthusiasm. I ran out of cashews so used sliced almonds to make up the difference and as the topping. The peaches I used were still crispy and refusing to ripen so it took at least twice the amount of time to cook them. 

Source: Modified from a recipe for Hot Apple Cereal found here. I had no idea what Whole30 was when I found the recipe - just thought hot apple cereal sounded interesting.

Pancake Bread

Ingredients

Nonstick cooking spray, for the loaf pan
Pinch ground cinnamon
1 stick plus 1 tablespoon (9 tablespoons) unsalted butter, at room temperature, plus more for serving
2 cups plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons packed dark brown sugar
Kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup sour cream
2/3 cup pure maple syrup, plus more for serving
2 teaspoons pure vanilla extract
2 large eggs

Directions

1. Position an oven rack in the center of the oven and preheat to 350 degrees F. Thoroughly grease a 9-by-5-inch loaf pan with nonstick spray, then line with parchment, leaving a 2-inch overhang on the 2 long sides of the pan. Grease the parchment with nonstick spray.
2. Using the tines of a fork, smash the cinnamon, 1 tablespoon butter, 2 tablespoons flour, 2 tablespoons brown sugar and a pinch of salt together in a small bowl until combined and buttery clumps form. Set aside until ready to bake.
3. Whisk together the baking soda, baking powder, remaining 2 cups flour and 1 teaspoon salt in a medium bowl until combined. Whisk together the sour cream, maple syrup and vanilla in a small bowl until completely combined and no lumps of sour cream remain. Beat the remaining 8 tablespoons butter in a large bowl with an electric mixer on medium-high speed until light and creamy, about 3 minutes. Gradually add the remaining 1 cup brown sugar and beat until light and fluffy, 3 minutes more. Add the eggs one at a time, beating until fully incorporated after each addition; continue to beat until the mixture is light and fluffy, about 1 minute more. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the sour cream mixture in 2 additions, beginning and ending with the dry ingredients. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with the reserved crumb mixture.
4. Bake until the top is brown and a tester inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer the pan to a wire rack and let the bread cool in the pan for 30 minutes. Run a paring knife around the sides to loosen and use the parchment overhang to carefully lift the bread out of the pan. Let sit on the rack until cooled, about 1 hour more. Serve with softened butter and a drizzle of maple syrup.

Notes: The kids really enjoyed this sweetbread. I considered reducing the sugar but ended up making it as is. Maybe next time.

Source: Food Network

Overnight Oats: Tres Leches

Ingredients

1 cup whole milk
1 cup whole evaporated milk
3 tablespoons sweetened condensed milk plus 2 teaspoons, divided
2 tablespoons chia seeds
2 teaspoons vanilla extract
¼ teaspoon salt
2 cups old-fashioned rolled oats
¼ teaspoon ground cinnamon
½ cup sliced fresh strawberries

Directions

1. Whisk whole milk, evaporated milk, 3 tablespoons condensed milk, chia seeds, vanilla and salt together in a medium bowl until fully combined. Fold in oats.
2. Spoon 3/4 cup of the oat mixture into each of 4 (8-oz.) jars. Cover and refrigerate for at least 8 hours and up to 4 days.
3. Just before serving, drizzle each jar of oats with 1/2 teaspoon condensed milk. Sprinkle with cinnamon; top each jar with 2 tablespoons strawberries. Serve chilled.

Notes: Google thought I would be interested in this recipe and Google was correct. Really enjoyed this one and will likely make it again. 

Source: EatingWell

Overnight Oats: Peanut Butter Chocolate

Ingredients
½ cup rolled oats
1 teaspoon flaxseed meal
2 teaspoons peanut butter smooth
1 tablespoon cacao powder
½ cup almond milk
1 tablespoon pure maple syrup
½ teaspoon vanilla extract

Topping

⅓ medium banana sliced
1 teaspoon peanut butter
½ teaspoon hemp seeds

Instructions

1. Add the rolled oats, flaxseed meal, peanut butter, cacao powder, almond milk, vanilla extract and maple syrup to a bowl. Stir to combine.
2. Transfer to a container or jar and fix the lid on firmly. Place into the fridge overnight or for at least 2 hours.
3. To serve top with a spoonful of peanut butter, hemp seeds and sliced banana.

Notes: I made a peanut butter chocolate recipe a while back but lost the recipe when my phone died in July. This is not the same recipe I made last time, but it was tasty and another good option for overnight oats (we are liking our overnight oats recently). I did not have hemp seeds so used flax seeds for the topping instead.

Source: Our Nourishing Table

Overnight Oats with Frozen Fruit

Ingredients

1 ½ cups rolled oats
1 ½ cups almond milk or milk of choice
3 tablespoons pure maple syrup
3 teaspoons chia seeds
3 teaspoons hemp seeds
1 ½ cups frozen fruit of choice mango, strawberries, raspberries or pineapple
1 ½ cups coconut yogurt or yogurt of choice
3 tablespoons toasted flaked almonds
Fresh berries to serve

Instructions

• To each individual jar add ½ cup rolled oats, ½ cup milk of choice, 1 tablespoon maple syrup, 1 teaspoon chia seeds and 1 teaspoon hemp seeds. Stir the mixture in each jar until well combined.
• Add the ¼ cup of frozen fruit of choice to each jar and stir to combine.
• Place the lid onto each jar and place into the fridge to set overnight or for at least 3 hours.
• Serve each jar of overnight oats topped with ½ cup yogurt, 1 tablespoon flaked almonds and fresh berries.

Notes: I made a few different kinds of overnight oats and did not try this one myself, but it was enjoyed by those who had it. Decided to make it last minute and did not have hemp seeds so I replaced those with flax seed meal.

Source: Our Nourishing Table

Baked Street Corn Dip

Ingredients
8 oz cream cheese, softened
1/4 cup sour cream
3 Tbsp mayonnaise
1 tsp ground cumin
1/2 tsp chili powder, plus more for garnish
Salt and pepper, to taste
2 Tbsp (1/4 stick) butter or vegetable oil
3 cups sweet corn kernels (about 4 ears)
1 cup diced tomatoes
1 jalapeno pepper, seeded and diced
1 clove garlic, pressed or minced
2 Tbsp chopped cilantro, plus more for garnish
1/4 cup shredded cheddar or Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cream cheese, sour cream, mayonnaise, cumin, chili powder, and salt and pepper. Stir until creamy, then set aside.
3. Melt butter or heat oil in a large skillet over low heat. Add corn, tomatoes, jalapeno, and garlic. Sauté gently 8-10 minutes.
4. Remove corn mixture from heat and stir into cream cheese mixture. Add cilantro and shredded cheese, stirring until well blended.
5. Pour into a medium baking dish and bake 12-15 minutes. Remove from oven and let cool 5 minutes. Garnish with chili powder and cilantro and serve warm with tortillas or corn chips. Serves 12.

Notes: I made this for a game night last night and it was well received. I really liked it and wouldn't mind having it again soon.

Source: Texas Co-op Power magazine (April 2020) 

Cheeseburger Sliders

Ingredients

16 oz. package dinner rolls
1 tbsp. vegetable oil
1/2 yellow onion, peeled and chopped
1 1/4 lb. ground sirloin (90/10)
1 1/2 tbsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. mustard
8 oz. shredded cheddar-jack cheese
1/2 c. dill pickle slices
2 tbsp. olive oil
1 tbsp. everything bagel seasoning

Directions

1. Preheat the broiler. Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place both halves cut-side up on a sheet tray and broil for 2 minutes until lightly toasted. (If using slider rolls, separate the tops from the bottoms and place cut-side up on the sheet tray, sides touching; broil as instructed). Set aside.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until just slightly softened. Add the ground sirloin and cook, breaking up into small pieces with a wooden spoon. Increase the heat to medium-high. Add the Worcestershire sauce, salt, and pepper, and stir well to combine. Cook until the beef is no longer pink and the liquid from the pan has almost fully evaporated, about 8 minutes. Remove from the heat.
3. Preheat the oven to 375˚. Mix together the mayonnaise, ketchup, and mustard in a small bowl.
4. Spread the cut sides of the rolls with the mayonnaise mixture, then sprinkle with half of the cheese in an even layer. Layer the meat mixture over the cheese, then top with the remaining cheese and the pickles. Cover with the top half of the rolls.
5. Brush the tops of the rolls all over with olive oil and sprinkle with everything bagel seasoning. Bake for 10 to 12 minutes or until the cheese is melty and the tops of the rolls are golden and toasted. Pull sliders apart and serve warm.

Notes: We like these and have had them a few times already. Sesame seeds or 1/2 teaspoon of garlic salt mixed into the olive oil before brushing on the rolls can be used instead of everything bagel seasoning.

Source: Pioneer Woman

Cottage Cheese Pancakes

Ingredients
4 eggs
1 1/2 cups small curd cottage cheese
3 tablespoons pure maple syrup, plus more for serving
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt

Instructions

1. In a medium bowl, whisk the eggs, cottage cheese, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out 1/4 cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
4. Serve immediately, topped with pure maple syrup.

Notes: This recipe was recommended by Brittany's sister, Kimberly (thanks!). A couple of our kids were skeptical because they knew what was in it. I thought they were tasty.

Source: A Couple Cooks

Cornmeal Pancakes with Blueberry Sauce

Ingredients
1 cup all-purpose flour

2 Tbsp cornmeal

1 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp ground cinnamon

1 beaten egg

1 cup buttermilk or sour milk

2 Tbsp cooking oil

Sauce

1 cup fresh or frozen blueberries

3 Tbsp sugar

1/3 cup water

1 Tbsp corn starch

3 Tbsp cold water

Directions

1. In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside.
2. In another bowl stir together the egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 
3. For each pancake, pour or spread about 1/4 cup of the batter into a 4-inch circle onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup.

Sauce

1. Heat berries, sugar and 1/3 cup of water to boiling. Stir until blueberries start to break apart.
2. Mix corn starch with cold water in a small bowl or cup. Add to boiling mixture and cook until thickened (a couple of minutes).
3. Serve over pancakes.

Notes: The original recipe had blueberries included in the pancake batter. The pancakes were optionally topped with maple or blueberry syrup. Brittany modified it and left the blueberries out of the pancakes but topping with a blueberry sauce instead.

Source: Better Homes and Gardens New Cook Book 12th Edition

New Orleans-Style Beignets

Ingredients
1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar

Instructions

1. In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
3. Line a large rimmed baking sheet with three layers of paper towels, set aside.
4. In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
5. In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
6. Dust with powdered sugar and serve at once!

Notes: We visited New Orleans during Spring Break in 2020, right before the pandemic lockdown hit. We loved the beignets we had there. I requested that Brittany make beignets for my birthday breakfast several months later (December 2020) and this is the recipe she tried. Over two and a half years later I am finally posting the recipe. We have had beignets at least once or twice since then and always enjoy them. They are a lot of work though and take a lot of time to make.

Source: Baker By Nature

Easy Overnight Oats Without Yogurt

Ingredients

½ cup large flaked, rolled oats
⅓ cup unsweetened apple sauce

2 tablespoon maple syrup (or agave, honey...)
1 tablespoon chia seeds
¾ cup milk of choice (regular milk or non-dairy option such as soy milk, almond milk, oat milk...)
¼ teaspoon vanilla extract (optional)
tiny pinch of salt (optional)

Instructions

1. Combine all of the ingredients in a small bowl.
2. Give the mixture a good stir so that everything is well combined.
3. Refrigerate for at least 4 hours but preferably overnight.
4. Add your toppings of choice shortly before serving.

Notes: I wanted to make overnight oats but discovered last minute we didn't have any yogurt. So I found this recipe and made it. It has been quite a while now (I made it in January) but I remember it being tasty and worth having again.

Source: Wholefood Soul Kitchen

Raspberry Coconut Macaroon Pie

Ingredients

1 9-inch single pie dough
5 cups (20 ounces or 570 grams) frozen or fresh raspberries
⅔ cups (135 grams) granulated sugar
3 tablespoons (21 grams) cornstarch
¼ teaspoon salt
1 cup unsweetened shredded coconut
½ teaspoon almond extract

For Topping:
4 tablespoons (56 grams) unsalted butter
¾ cup (150 grams) granulated sugar
¾ cup (90 grams) all-purpose flour
1 cup unsweetened shredded coconut
Pinch salt
¼ teaspoon almond extract

Instructions

1. Pre-heat oven to 425ºF and place oven rack on the second to lowest level.
2. Roll out pie dough to a 11" circle. Fit pastry in a 9” pie plate, tucking in and crimping the edges as desired. Set in the refrigerator to chill while making the filling.
3. In a large bowl add raspberries, sugar, cornstarch, salt, coconut and almond extract and toss to coat. Set aside.
4. Make the streusel: Melt butter in a medium pot, turn off the heat. To the pot add sugar, flour, coconut, salt and almond extract and mix until fully combined.
5. Place the raspberry filling inside of the pie crust. Sprinkle the macaroon streusel evenly over the top of the filling.
6. If desired, put an egg wash on the edges of the pie dough.
7. Bake in the preheated oven for 10 minutes.
8. Lower the oven to 400ºF and remove pie and cover loosely with foil. Place back in the oven and continue to bake for 40 minutes or until the center of filling is puffy.
9. Let cool at least 2 hours before serving, or until the pie is just barely warm.

Notes: I think I liked this one more than the Raspberry Cream Pie. I just used a store-bought crust as this was my backup pie for a pie contest at work. I used the larger unsweetened coconut flakes as that is what we had. I think the texture would have been better with shredded coconut instead.

Source: Everyday Pie

Raspberry Cream Pie with Coconut Crust

Ingredients

1 (5.3-oz) package shortbread cookies
⅔ cup packed, shredded unsweetened coconut
½ cup (1 stick) unsalted butter, melted
1 heaping cup fresh raspberries, plus more for topping
3 large egg yolks, beaten
2 tsp cornstarch
1 (14-oz) can sweetened condensed milk
¼ cup cream cheese
Grated zest of 1 lemon
Confectioners’ sugar, for topping (optional)

Preparation

1. Finely grind shortbread cookies in a food processor. Add coconut; pulse to combine. Add butter; pulse to combine. Spoon into an 8-inch pie plate and press across bottom and up sides. Freeze 15 minutes.
2. Meanwhile, put raspberries in a fine-mesh strainer set over a small saucepan. Press berries through strainer with back of a large spoon, catching juice in pan below. Scrape juices from underside of strainer with spoon. You will need ⅓ cup raspberry juice. Discard solids.
3. Whisk raspberry juice with egg yolks, cornstarch, and condensed milk in saucepan and cook over medium heat, stirring constantly, until it just starts to simmer, about 8 minutes. Remove from heat and beat in cream cheese and zest. Let cool 5 minutes, stirring occasionally.
4. Pour filling into crust and refrigerate at least 2 hours, until set. Pile raspberries on top and dust with confectioners’ sugar.

Notes: I only had a 9-inch pie plate. The crust end up being thinner and harder to shape up the sides of the plate than I would have liked. We really enjoyed the flavor of this pie, though.

Source: Parade

Vanilla Berry Pudding

Ingredients

2 large egg yolks
½ cup (100 g) sugar
⅓ cup (37 g) cornstarch
2¼ cups whole milk, divided
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
½ cup (1 stick) unsalted butter, cut into 1" pieces, room temperature
1 Tbsp. vanilla bean paste or extract
2 cups chilled heavy cream
⅓ cup strawberry or other berry jam
18 oz. mixed fresh berries (such as raspberries, blackberries, and/or blueberries), halved if large
½ 11-oz. box Nilla Wafers

Directions

1. Vigorously whisk egg yolks, sugar, cornstarch, ¼ cup milk, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat remaining 2 cups milk in a medium saucepan over medium until steaming. Pour in egg yolk mixture, scraping bowl with a spatula to get every last bit, and cook, whisking constantly and making sure to get into corners of pan, until bubbling and thickened, about 3 minutes.
2. Reduce heat to low and continue to simmer, whisking constantly, 1 minute. Remove from heat; add butter and vanilla bean paste and whisk until butter is melted and pudding is smooth. Scrape pudding into a large bowl and cover with plastic wrap, pressing directly onto surface to prevent a skin from forming. Chill until cold, about 30 minutes.
3. Using an electric mixer on medium-high speed, beat cream and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl until stiff peaks form, about 5 minutes.
4. Using electric mixer, beat chilled pudding until smooth and glossy, about 45 seconds. (It may look clumpy and broken initially, but don’t worry. It will quickly smooth out.) Stir one quarter of whipped cream into pudding to loosen, then fold in remaining whipped cream.
5. Set 4 or 5 cookies aside for serving. Stir jam in a medium bowl to loosen; gently fold in fresh berries.
6. Spoon one third of whipped pudding into a medium serving bowl or dish. Top with a layer of cookies, breaking each into 2–3 pieces. Top with half of berries. Repeat layers once more, using half of remaining whipped pudding. Top with remaining whipped pudding. Lightly crush reserved cookies and sprinkle over. Cover with silicone lid or plastic wrap; chill at least 6 hours before serving.

Notes: The photo is terrible but really enjoyed this dessert for Father's Day this year and wanted to include it on the blog.

Source: bon appetit

Berries and Cream French Toast Casserole

Ingredients

1 (12–14-ounce) loaf French bread, sourdough bread, or challah
8 ounces (224g) full-fat block cream cheese, softened to room temperature
2 Tablespoons (15g) confectioners’ sugar
2 teaspoons pure vanilla extract, divided
2 cups (280–300g) fresh mixed berries such as blueberries, blackberries, and sliced strawberries
8 large eggs
2 cups (480ml) whole milk
1/2 teaspoon ground cinnamon
2/3 cup (133g) packed light or dark brown sugar
optional for serving: confectioners’ sugar, maple syrup

Instructions

1. Slice and cut the bread into 1-inch cubes. You should have around 12 cups of cubed bread—a little more or less is fine. For best results, let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out. If you don’t have the time for that, spread the chunks of bread on a lined baking sheet and toast in a 300°F (149°C) oven for 10 minutes. 
2. Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.
3. Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few berries for the top, for looks) and then the remaining bread cubes. Place any reserved berries on top. Set aside.
4. Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours. Overnight is best.
5. Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
6. Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar, and/or drizzle with maple syrup. Serve warm.
7. Cover leftovers tightly and store in the refrigerator for 2–3 days.

Notes: I requested this for my birthday this year. We used to have a tradition of doing a French toast casserole on everyone's birthday but have gone away from that (not everyone likes it as much as I do). I enjoyed it a lot and wouldn't mind having it again.

Source: Sally's Baking Recipes

Tex-Mex Meatballs

Ingredients

1 1/2 lb. ground beef
2 c. shredded Mexican cheese blend, divided
1/2 c. panko bread crumbs
2 tbsp. freshly chopped parsley, plus more for garnish
2 cloves garlic, minced
1 jalapeño, finely chopped
1 large egg
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1/2 large onion, chopped
1 (15-oz.) can crushed tomatoes
2 tbsp. chopped chipotle chiles in adobo sauce

Directions

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes.
4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes.
5. Garnish with parsley before serving.

Notes: I'm not sure I should admit this, but after over 40 years of life I think this may have been the first time I ever tried to make meatballs. I struggled a little getting them to stay together and keep their round shape as I browned them. I enjoyed the flavor of the meatballs. The kids were less enthusiastic but did eat them.

Source: Delish

One Pot Southwestern Alfredo Pasta

Ingredients
1 Tbsp olive oil
1 red pepper diced
3.4 oz can of diced green chiles
2 cups dry penne
1 cup frozen corn or the corn from two ears
2 cups cooked chicken
1 cup black beans rinsed and drained
14 oz jar alfredo
2 Tbsp taco seasoning

Optional toppings: sour cream, diced tomatoes, jalapeños 

Instructions

1. Heat a large saucepan over medium heat. Add 1 Tbsp of olive oil, and then the diced red pepper and green chiles. Cook until the red peppers are soft, remove from pan and set aside.
2. Add 4 cups of water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
3. Stir in the cooked pepper and chiles, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.
4. Serve, topping with sour cream, diced tomatoes, and jalapeños if you like!

Notes: I love southwestern flavors so this was a winner for me. Not at all difficult to make, either.

Source: Simple Joy

Pizza Meatloaf Cups

Ingredients

1 egg, beaten
1⁄2 cup pizza sauce
1⁄4 cup seasoned bread crumbs
1⁄2 teaspoon italian seasoning
1 1⁄2 lbs ground beef
1 1⁄2 cups shredded part-skim mozzarella cheese

other optional mix-ins: onions, peppers, pepperoni
additional pizza sauce (optional)

Directions

1. In a bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning.
2. Fold beef into mixture and mix well.
3. Divide meat mixture into 12 greased muffin cups.
4. Press mixture into bottom and up the sides.
5. Fill center with cheese.
6. Bake at 375°F for 15-18 minutes or until meat is no longer pink.
7. Serve immediately with additional pizza sauce and cheese if desired.
8. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups:

1. Thaw in the refrigerator for 24 hours.
2. Heat in microwave on high for 2-3 minutes or until heated through.
3. Top with additional pizza sauce and cheese if desired.

Notes: There were several concerns about this recipe noted in the comments at the source link:

1. The cups come out really greasy. I found this to be true, but was able to take the meatloaves out of the reusable muffin cups and leave the excess grease in the cup. Someone suggested browning the meat beforehand to drain off some of the grease, but I'm not sure how you do that and get it to stay together like meatloaf should.
2. The meatloaves fall apart when taking them out of the cups. This was not a problem for me at all, but I used silicon muffin cups. Not sure how well paper would have worked out. The downside was having to wash all the muffin cups afterwards.
3. The hamburger base is a bit bland. I added dehydrated onions and cut-up pieces of pepperoni and thought it was fine. My kids liked it.

Source: Food.com

Navajo Tacos

Ingredients
Indian Fry Bread

2 cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon salt
1 cup warm water
3 cups oil for frying

Navajo Tacos 

(Note: we used a different taco recipe than the one at the source link.)

1 small yellow onion, diced

1 lb. ground beef

1 can black beans, drained and rinsed

Taco seasoning to taste

Toppings

Sour cream
Shredded cheese
Diced tomatoes
Shredded lettuce
Sliced black olives
Slice avocado
Pico de gallo
Cilantro

Instructions
Indian Fry Bread

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap. Let the dough rest for 10 minutes.
2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface. Keep them covered with plastic wrap while you prepare to fry them.
3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F. Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

Navajo Tacos

1. In a large skillet, combine the onions and meat cooking until meat is no longer pink.
2. Rinse and drain black beans and add to skillet.
3. Add taco seasoning to taste.
4. Place fry bread on serving dish and top with meat mixture.
5. Place any toppings you like on the base of fry bread and taco mixture, piling it high.

Notes: As noted above, we used a different recipe for the taco meat, so mostly I'm recording this for the fry bread recipe. Our taco recipe is simple and our kids like it. (We like it, too.) This probably would have been easy for Brittany, but I don't have a lot of experience making breads of any kind, and though my mom used made these occasionally this was my first time ever trying to make fry bread. I struggled a bit with the dough. It was quite sticky (solved by adding more flour) and I was only able to get 2 of my 8 discs to the recommended 6-inch size. The rest were smaller. Turns out they tasted really good, though, and the kids enjoyed the meal. Looking forward to having these again.

Source: House of Nash Eats

Blackberry Peach Cobbler Scones

Ingredients

Scones
2 1⁄2 cups all-purpose flour, plus more for dusting
1⁄3 cup granulated sugar
1 tablespoon baking powder
1⁄2 teaspoon kosher salt
1 1⁄2 teaspoons ground cinnamon
8 tablespoons cold unsalted butter, cubed
6 ounces blackberries, halved lengthwise
1 peach, cut into 1/2-inch dice
1⁄2 cup plus 2 tablespoons buttermilk
2 large eggs
2 tablespoons coarse white sugar or 2 tablespoons demerara sugar

Glaze
3 ounces blackberries
1 tablespoon granulated sugar
3-4 tablespoons lemon juice
1 1⁄2 cups confectioners' sugar

Directions

1. For the scones: Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt and 1 teaspoon of the cinnamon. Using a pastry cutter or a fork, cut in the butter until the mixture is crumbly. Fold in the blackberries and peaches. In a measuring cup, whisk together 1/2 cup of the buttermilk and the eggs and add to the flour mixture, stirring gently to combine.
3. Turn the dough out onto a work surface dusted with flour and press into a 9-by-6-inch rectangle. Use a bench scraper or knife to make the sides even, then cut the dough into 6 equal pieces (3-inch squares). Cut each square on the diagonal into triangles and transfer the scones to the prepared baking sheet.
4. In a small bowl, stir together the remaining 1/2 teaspoon cinnamon with the coarse sugar. Brush the top of each scone with the remaining 2 tablespoons buttermilk and sprinkle with the cinnamon-sugar mixture. Place the baking sheet with the scones in the freezer for 20 minutes.
5. Preheat the oven to 425 degrees F.
6. For the glaze: Meanwhile, put the blackberries, granulated sugar and 1 tablespoon of the lemon juice in a small saucepan over medium heat. Bring to a simmer and cook until blackberries are softened and the sugar is dissolved, 5 to 8 minutes, mashing as needed to break up the berries.
7. Strain through a fine-mesh strainer into a medium bowl, pressing with a rubber spatula to release all the juice. Let cool slightly, then whisk in the confectioners' sugar and 2 tablespoons of the lemon juice until smooth. If necessary, add extra lemon juice a teaspoon at a time to adjust the consistency of the glaze.
8. Bake the chilled scones until golden, 18 to 20 minutes. Let cool slightly on the baking sheet, then drizzle with the glaze.

Notes: It is unfortunate that the blackberry glaze looks a bit like ketchup, because it really is quite delicious. I really enjoyed these scones.

Source: Food.com

Meaty Mexican Mac and Cheese

Ingredients

2 Tbsp vegetable or olive oil

1-1/2 pounds lean ground beef

1 pound ground pork sausage

1 large onion, chopped

2 tsp salt

1 Tbsp chili powder

1 can (10 oz.) Ro-Tel tomatoes, mild (or to taste)

1/2 cup salsa, mild (or to taste)

1 can (4 oz.) diced green chiles, mild (or to taste)

1 pound uncooked macaroni pasta

1 pound Queso Blanco Velveeta

10 oz. queso fresco, crumbled

1 cup Mexican crema or heavy cream

Pepper jack cheese, shredded

Directions

1. In a large pot with a lid over medium-high heat, heat oil, then add meats and onion. Cover and cook until meat is browned, stirring occasionally. Add salt, chili powder, tomatoes, salsa and chiles. Stir well and cook 10-15 minutes, stirring occasionally.
2. Meanwhile, cook past to al dente according to package directions. Drain and return to original cooking pot; set aside.
3. In a microwave-safe bowl, add Velveeta, queso fresco and cream and microwave 3 minutes. Stir well and continue to cook in the microwave in 30-second increments, stirring after each time, until melted and smooth. (Or combine ingredients in a saucepan and melt over medium heat.)
4. Stir cheese sauce into macaroni to coat, then pour pasta into the meat mixture. Heat on low 5 minutes or until heated through, stirring to blend well. Serve with pepper jack cheese on top.

Notes: This was a big hit with the kids, despite having more of a kick than they usually like. I enjoyed it quite a bit as well. Velveeta Salsa Mac is similar and simpler to make, but I liked the different cheeses and the sausage in this one and would choose this over Velveeta Salsa Mac.

Source: Texas Co-op Power magazine, February 2022

Italian Beef Sandwiches

Ingredients

1 jar (11-1/2 ounces) pepperoncinis

1 boneless beef chuck roast (3-1/2 to 4 pounds)

1/4 cup water

1-3/4 tsp dried basil

1-1/2 tsp garlic powder

1-1/2 tsp dried oregano

1-1/4 tsp salt

1/4 tsp pepper

1 large onion, sliced and quartered

10 to 12 hard rolls, split

Directions

1. Drain pepperoncinis, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
2. In a small bowl, combine the basil, garlic powder, oregano, salt and pepper; sprinkle half over beef. Layer with half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.
3. Cover and cook on low for 8-9 hours or until meat is tender. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls. 
4. Yied: 10-12 servings.

Notes: Honestly didn't enjoy this on sandwiches as much as I wanted to. (For that I prefer the flavors of the Mississippi Roast recipe we've already got on here.) Having said that, there were plenty of leftovers and I decided to use the meat to make some quesadillas. The addition of the crunchy tortilla and some mozzarella cheese made this much more of a hit for me. My kids all liked it, too, so this ended up being a successful recipe for us.

Source: The Best of Country Cooking (2003) cook book

Southwestern Chicken Barley Soup

Ingredients

6 cups water

1/2 cup quick barley

2 Tbsp dried onion

2 tsp chicken bouillon

1   15 oz. can diced tomatoes, undrained

1   15 oz. can tomato sauce

1   15 oz. can corn, drained

2-3 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

1   10 oz. can chicken

Directions

1. Bring first four ingredients to boil, then simmer, covered, until barley is tender, about 10 minutes.
2. Add the rest of the ingredients, except chicken, and simmer 10 minutes to blend flavors.
3. Break up chicken with fork and add to soup. Heat through. Serves 6-8.

Notes: I found out Brittany needed me to make dinner last minute and found this while thumbing through our binder of recipes. It was easy to make and turned out well. We didn't have quick barley, and I ended up simmering the pearl barley I used for close to an hour to get it tender.

Source: printed on a piece of paper Brittany got at a Relief Society activity a long time ago.

Skillet Gnocchi with Asparagus and Fried Eggs

Ingredients

1 pkg. (16 oz.) gnocchi1 bunch asparagus, trimmed and cut into 2-inch pieces
3 Tbsp unsalted butter, divided

1 tsp chopped, fresh thyme leaves
1/4 tsp finely grated lemon zest
1/2 cup finely grated parmesan cheese, divided
Salt and black pepper
4 eggs

Directions

1. Place gnocchi in 12-inch nonstick skillet; add water to just barely cover. Bring to a boil; cook 1 minute. Add asparagus; boil 1 minute more. Ladle 1/4 cup cooking water into small bowl; set aside. Drain gnocchi and asparagus.
2. Wipe skillet dry; return to heat. Add 2 tablespoons butter. When melted, add gnocchi and asparagus; cook until slightly browned on several sides, about 5 minutes. Add thyme, zest, reserved cooking water and 1/4 cup parmesan cheese. Season to taste with salt and pepper. Cover; keep warm.
3. Heat medium nonstick skillet over medium heat. Melt remaining 1 tablespoon butter. Add eggs, cover and cook until whites are set but yolks are runny, 4-6 minutes (safe internal temp. 160°F). Sprinkle with salt and pepper.
4. Divide gnocchi between plates. Sprinkle with remaining 1/4 cup parmesan. Top each portion with egg and serve, refrigerating any leftovers.

Notes: I made this in February 2021 and am just now getting around to posting. We like this recipe and have enjoyed it at least a couple of times. I think I struggled with getting the gnocchi to brown when I made it this time. Seems like it was sticky and falling apart. Still tasty! We'll have it again (maybe I'll remember to get a better photo).

Source: Kroger MyMagazine mailer

Beef Birria

 

Ingredients

3 (8 ounce) short ribs

1 (2 1/2 pound) beef chick

4 tsp. kosher salt

1 tsp. freshly ground black pepper

2 tsp. dried Mexican oregano

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

7 dried guajillo chilies

2 Tbsp. olive oil

1 large onion, roughly chopped

6 cloves garlic, peeled

1 (1 inch) piece fresh ginger, thinly sliced

3 large tomatoes, cored and chopped

2 cups water

3 bay leaves

1 Tbsp. honey

1/4 C. white vinegar

4 C. chicken broth

2 Tbsp. finely diced white onion (for garnish)

1 Tbsp. chopped fresh cilantro (for garnish)

1 medium lime, sliced (for garnish)

 

Directions

1. Cut each short rib through the middle, all the way down to the bone. Cut beef chuck in half; cut each half into 3- to 4-inch pieces.

2. Place beef chuck and short ribs into a soup pot and season with salt, black pepper, oregano, cumin, cinnamon, and cloves. Toss very thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes.

3. Cover and transfer into the refrigerator for at least 6 hours, or overnight.

4. Prep guajillo chilies by snipping stems with scissors; slice open and scrape or shake out the seeds onto a plate to discard.

5. Heat olive oil in a saucepan over medium heat. Add dried guajillo chilies and toss in the hot oil, about 30 seconds. Add the 1 chopped onion, garlic, and ginger; toss to combine. Add tomatoes and water, raise heat to high, and bring the mixture to a simmer. Reduce heat to medium-low and let simmer for 30 minutes.

6. Turn off heat and use an immersion blender to blend the mixture as smooth as possible, or transfer to a regular blender, working in batches as needed.

7. Remove the soup pot with meat from the refrigerator. Strain the reserved chili mixture into the pot using a large mesh strainer. Add bay leaves, honey, vinegar, and chicken broth.

8. Bring to boil over high heat, and then lower to medium-low. Simmer gently, stirring occasionally, until the meat is falling-apart tender, 3-4 hours. Skim fat off of the top and reserve for future birria queso tacos.

9. Place some chunks of beef into a soup bowl and ladle some of the cooking liquid over top. Top with white onion and chopped cilantro and squeeze lime juice over top.

Notes: Another tasty recipe that John made. Plan for a lot of time to make this recipe. It seems that ours turned out much less liquidy than the source photos seems to show, but I don't remember feeling like it needed to have more liquid. The source has a note that water or broth can be added as needed to Keep the stew brothy as it simmers, but that it can also be allowed to reduce and thicken as it cooks. We shredded our meat. We also reserved the fat and made delicious tacos the next day by placing meat and cheese in a corn tortilla, folding it in half and frying it in the reserved fat. It was delicious!

Source: AllRecipes.