Momma Z's Cheesecake!

For the crust:
2 cups graham crackers
1/4 lb. butter
1/4 c. sugar

For the filling:
1 1/2 lbs. cream cheese
1 1/2 c. sugar
4 eggs
1 t. vanilla
1/2 lemon, juiced
1 pt. sour cream
3 T. sugar
1 t. vanilla

For the topping:
2 c. frozen blueberries
1 lemon, juiced
2 T. sugar
1 t. cornstarch

Crush crackers until ground.  Cream butter and sugar and add crackers.  Blend well.  Press into a spingform pan on the bottom and halfway up the sides.  For the filling, blend cream cheese and 1 1/2 c. sugar until smooth.  Add eggs one at a time.  Add 1 t. vanilla and lemon juice.  Beat for 10 minutes.  Add sour cream, 3 T. sugar, and rest of vanilla.  Beat 10 minutes more.  Pour filling over the graham cracker crust.  Bake in a 350 degree oven for 55 minutes.  Turn off the oven and leave cake in the oven for 30 minutes with the door open.  Make a day in advance and chill in the fridge before serving.  For the topping, simmer blueberries with lemon juice, sugar, and cornstarch just until bubbly.  Chill in the fridge before topping cheesecake slices.

Pickled Radishes!

3 large radishes, sliced
1 1/2 c. vinegar
4 T. honey
2 T. salt
1 t. mustard seeds
1 t. peppercorns
1 t. red pepper flakes

Combine vinegar, honey, and spices in a small saucepan and bring to a simmer.  Pour over sliced radishes in a mason jar.  Cover and cool in the refrigerator.

Cabbage Roll Soup!

1 T. olive oil
1 onion, diced
1 lb. ground beef
2 cloves garlic, minced
4 oz. tomato paste
1 t. Italian seasoning
1 t. salt
1 t. pepper
28 oz. diced tomatoes
1 head cabbage, chopped
1 qt. beef broth
1/2 c. orzo or rice

Saute onion in olive oil in a large pot.  Add beef and sauté until browned.  Add garlic and sauté a minute more.   Stir in tomato paste, seasonings, tomatoes, cabbage, and broth.  Simmer for 20 minutes.  Add orzo and simmer for 10 more minutes or until al dente.

Tukey Tetrazzini!

1lb. fettuccine, boiled

6 T. butter

1 onion, diced

8 oz. mushrooms, sliced

1 t. salt

1 t. sage

¼ c. cooking wine

⅓ c. flour

2½ c. chicken broth

3 c. milk

⅛ t. nutmeg

1 lb. leftover Thanksgiving, shredded or chopped

1 c.  broccoli florets

1 c. grated parmesan

¼ c. bread crumbs

 

Butter or lightly coat with cooking spray a 9x13-inch baking dish. Preheat oven to 375-degrees F.

In a large skillet, melt 3 T. butter. Add diced onion and mushrooms and season with salt. Cook 5 minutes. Add sage and cook 2 minutes. Add wine and cook 2 more minutes. Push onions and mushrooms to one side of pan.  Add 3 T. butter. Sift in flour and whisk until smooth. Cook and stir until browned. Season with salt. Stir everything in pan together.

Whisk in stock and bring to a simmer.  Whisk in milk and nutmeg. Simmer for 5 more minutes.  Remove from heat. Add cooked pasta, turkey, and broccoli to the sauce and stir to combine. Stir in ½ cup of the grated cheese. Pour into a greased baking dish.  Mix together the remaining grated cheese and bread crumbs. Sprinkle over top.

Bake at 375degrees until top is slightly browned and bubbly, about 30 minutes.

Creme Brulee Cheesecake!

9 graham crackers

½ stick butter, melted

2 (8-ounce) packages cream cheese, at room temperature

1 c. sugar

2  eggs

1  egg yolk

1 t. vanilla

½ t. salt

¼ c. sugar (for the brulee topping)

 

Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang.

In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of an 8 inch pan lined with foil. Bake at 350 degrees until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300 degrees.  Mix the cream cheese, sugar, eggs, egg yolk, vanilla, and salt with an electric mixer until  smooth.  Pour the mixture over the crust and bake until the cheesecake is set but still slightly jiggly in the center, about 45 minutes. Cool completely in the pan and refrigerate until firm. Cut the cheesecake into squares and sprinkle the tops of each square with sugar. Torch the tops with a kitchen torch until it turns a deep amber color. Refrigerate until ready to serve.

Pecan Pie Cookies!

1 prepared single pie crust

2 T. butter

½ c. pecans, chopped

⅓ c. brown sugar

¼ c. corn syrup

2 eggs

⅛ teaspoon salt

1/2  c. chocolate chips

 

Preheat oven to 400 degrees.  In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook  over medium-low heat just until thickened. Remove from heat and set aside.

Unroll dough and cut out circles. Place each circle on a pan lined with parchment paper.  Gently fold up the edges and spoon 1 T. of the pecan mixture into each circle. Bake 9 minutes at 400 degrees or until filling is just set. Remove from oven and let cool.   Microwave chocolate chips about 30 seconds or until mostly melted. Spoon into a plastic bag and snip off a tiny corner and drizzle chocolate over the cookies. Cool until set.

Sugared Nuts!

3 c. pecans

3 c. almonds

2 T. water

2 c. sugar

3 t. cinnamon

2 t. salt

 

Using an electric mixer, beat egg whites and water on medium-high speed until stiff peaks form. Add the sugar, cinnamon, and salt, folding until combined.  Pour sugar mixture over nuts and stir to coat. Spread nuts over two large baking sheets lined with parchment paper and bake at 300 degrees for 1 hour, stirring every 15 minutes. Cool the nuts and store at room temperature, covered.

Apple Cream Cheese Tart!

1 frozen pie crust

8 ounces cream cheese, softened

2 T. sugar

1/4 t. salt

1 egg

1/2 t. vanilla

2-3 apples, peeled and thinly sliced

1 T. lemon juice

1/2 t. cinnamon

1/4 t. nutmeg

1 1/2 T. sugar

 

For the cheese filling, beat together the cream cheese, 2 T. sugar, salt, egg, and vanilla until smooth. Toss the apple slices with the lemon juice, spices, and 1 1/2 T. sugar.  Spread the cream cheese filling in the pie crust. Place the apple slices on top in an even layer. Bake for 50-55 minutes at 375 degrees, until the apples are tender and golden.

Carrot Ginger Soup!

1 c. raw unsalted cashews, soaked in water for at least 2 hours
3/4-1 cup water
1 clove of garlic, minced
2 t. lemon juice
1/4 t. salt

2 T. olive oil
1 onion, diced
2 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and grated
 1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne
1 t. salt
1 1/2 lbs. carrots, chopped
4 c. water or broth
1/2 t. black pepper
Drain the soaked cashews and place into a  blender with the water, garlic, lemon juice and salt. Blend  until completely smooth. Taste test and adjust seasonings if need be.  Meanwhile, heat a large soup pot over medium high heat. Add the  oil and  toss in the onion. Cook about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the cashew cream and blend until smooth. Add more water to thin the soup if needed.Return the soup to the stove and heat on low for an additional 5 minutes. 

Moroccan Shepherd's Pie!

For the filling:

1 lb. ground beef

15 oz. chickpeas

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

1 T. grated fresh ginger root

1 t. salt

1 t. cumin

1 t. cinnamon

1 t. chili powder

28 oz. diced tomatoes

 

For the mash:

1 lb sweet potatoes, peeled and cut into chucks

1 t. cumin

1 t. garlic powder

1 t. salt

2 T.  milk (more if needed)

 

Brown the ground meat in a large skillet over medium high heat. Remove meat from skillet and set aside. Add onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened. Return the meat to the pan, along with the tomatoes.  Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.  Add chickpeas, stir, and remove from heat.  Season with salt and pepper to taste.  Meanwhile, boil the potatoes in water for 15 minutes or until tender.  Drain well and add the , cumin, garlic powder, salt and milk.  Mash with a mixer until they reach a creamy consistency.  Fill a  casserole dish with the filling and spread the mash on top.  Bake for 40 minutes at 350 degrees.

Leek Frittata!

2 T. olive oil

3 leeks, finely chopped

1 t. salt

1 t. ground black pepper

2 potatoes, boiled

4 eggs, at room temperature

½ cup feta, crumbled

¼ c. milk

½ t. baking powder

 

Saute chopped leak in a large skillet, season it with salt and black pepper and let it cool.  Whisk eggs well.  Add milk, feta, and baking powder. Mix well with a spatula. Spray a pie pan with olive oil and mash potatoes to make a crust. Pour egg mixture over the potatoes.  Bake for 45 minutes at 350 degrees.

Pumpkin Cream Cheese Snickerdoodles!

For the dough:

1 c. butter, at room temperature

1 c. sugar

½ c.  brown sugar

¾ cup pumpkin puree

1  egg

2 t. vanilla

3¾ c. flour

1½ t. baking powder

½ t.  cinnamon

¼ t. nutmeg

 

For the filling:

8 oz. cream cheese, softened

¼ c. sugar

2 t. vanilla

 

For the sugar coating:

½ c. sugar

1 t. cinnamon

½ t. ginger

In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy. Blend in pumpkin puree, egg, and vanilla. Slowly add flour, baking powder, salt, cinnamon, and nutmeg on low speed just until combined. Cover and chill dough for an hour.  To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.  To make the cookies, take a tablespoon of the cookie batter. Flatten it  and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the sugar coating and place on a parchment lined baking sheet.  Flatten the cookies a bit and bake for 15 minutes at 350 degrees.

 

Poblano Chicken Enchilada Hot Dish!

                    

For the filling:

2 T. olive oil

1 lb. chicken breasts, diced                 

2 poblano peppers, seeded and diced                                                    

2 cloves garlic, chopped                     

1/2 lime, juiced

2 c. shredded cheese

 

For the sauce:

3 T. butter                       

1/4 c. flour                    

1 c. half-and-half   
1/2 lime, juiced             
1 bunch fresh cilantro, chopped                 
1/3 c. plain greek yogurt                    

12 corn tortillas                    

                   

Saute chicken, poblanos, and garlic olive oil in a large skillet over medium heat. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Saute until chicken is fully cooked.  Melt butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, yogurt, and juice of remaining lime half. Cook and stir 10 minutes.  Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.  Bake 25 minutes at 350 degrees until cheese is melted and lightly browned.

Mini Cheesecakes!

For the crust:

9 graham crackers
Pinch of salt
3 T.  butter, melted

 

For the filling:

1 c. strawberry greek yogurt
4 oz. cream cheese, at room temperature
1/4 c. sugar
1 egg + 1 egg white
1 t. vanilla
Pinch of salt



 

 In the bowl of a food processor, pulse the graham crackers until they are finely ground.   Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Scoop 2 tablespoons of crumbs into a greased muffin cup and press to form an even layer in the base. Repeat with the remaining crumbs in the remaining muffin cups.  Bake the crust for 4 to 5 minutes at 375 degrees, or until the edges are lightly golden. Let the crust cool  and lower the oven temperature to 325°F.  In the bowl of the clean food processor, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla, and salt, and continue to process until the batter is smooth and combined, 1 minute more.  Scoop ⅓ cup cheesecake filling onto each  crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 minutes. Refrigerate until ready to serve.

Coconut Cream Pie!

1 c. sweetened flaked coconut
3 c. half-and-half
2 eggs, beaten
3/4 c. sugar
1/2 cup flour
1/4 t. salt
1 t. vanilla
1  pie shell, baked
1 cup heavy cream
2 T. sugar
1 t. vanilla

Spread the coconut on a baking sheet and bake it at 350 degrees, stirring occasionally, until golden brown, about 5 minutes.  In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.  Pour the filling into the baked pie shell and chill until firm, about 4 hours.  Whip the heavy cream, sugar, and vanilla and top the pie filling.  Sprinkle with remaining toasted coconut.

Dutch Apple Pie!

For the filling:
1 frozen deep dish pie crust
1/2 c. sugar
1/2 c. brown sugar
1/4 c. flour
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
3 lb. apples
1 T. cider vinegar

For the streusel topping:
 1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1/2 c. oats
 1 t. cinnamon
1/4 t. nutmeg
6 T. cold butter, cut into small pieces

Combine dry streusel ingredients in a large bowl and whisk together.  Add cold butter and work with a pastry cutter until dry mixture is fully incorporated.  Crumble so pieces are pea sized.  Refrigerate until needed.  In a large bowl, combine sugar, brown sugar, flour and spices and mix well.  Core, peel and slice apples.  Add apples and vinegar to bowl and toss to coat.  Spoon apples into pie crust and bake for 20 minutes at 425 degrees.  Remove from oven and top pie with streusel mixture.  Reduce temperature to 375 and return pie to oven to cook for 50 minutes more.  Let cool and serve with vanilla ice cream.

Tomatillo Ranch Chicken!

1 c. mayo

½ c. milk

1 pkg. ranch dressing mix

2 cloves garlic

1 c. cilantro

3 tomatillos, husked and chopped

1 lime, juiced

1 lb. chicken breasts

Blend together mayo, buttermilk, ranch mix, garlic, cilantro, and tomatillos until smooth. Pour 1 cup of dressing over the chicken to marinade for an hour or overnight.  Reserve the rest of the dressing to top cooked chicken.  When ready, grill the chicken and discard the remaining marinade.  Top with reserved dressing and serve with cooked rice and vegetables.

Pepper and Steak Fettucini with Poblano Cream Sauce!

For the sauce:

1/2 c. cashews, soaked

3 poblano peppers, diced

1 onion, diced

4 garlic cloves, skins on

1 t. cumin

1/4 t. salt

1 lime, juiced

1/2 c. water

 

For the rest:

16 oz. fettuccine

2 bell peppers, sliced thin

8 oz, skirt steak, sliced thin

 

 

First, soak the cashews.  I'd suggest soaking them covered in boiling water for a couple of hours. This will soften them quickly. After they have soaked, be sure to drain the water. Chop and seed the poblanos and spread them out evenly on a pan. Season them with salt. Place the onion and the garlic cloves with skin on the sheet as well. Roast for 15 minutes at 400 degrees.. While the peppers are cooking, prepare your pasta.  Add the roasted poblanos and onions to the blender.  Peel the garlic and add those to the blender along with the soaked cashews, cumin, salt, and lime juice.  Add 1/2 cup of water and blend until completely smooth. Add more water as needed to reach desired consistency.   Meanwhile, grill the bell peppers and steak.  Serve the pasta with the grilled steak and  bell peppers and toss with  poblano cream sauce. Garnish with crushed red pepper and cilantro.

Jalapeno Poppers!

For the poppers:

1 package refrigerated crescent rolls (8 count)

4 oz. cream cheese

2 jalapenos, sliced

2 poblano peppers, sliced

8 strips of bacon, cooked

 

For the sauce:

2 tomatoes, diced

2 T. grape jam

1 t. cornstarch

 

Place strips of peppers, bacon, and cream cheese on each croissant triangle.  Roll up and seal the edges.  Bake for 10 minutes at 375 degrees or until golden.  Meanwhile, sauté tomatoes and jam until bubbly.  Serve as a dipping sauce for the poppers.

 



Sweet Pickles!

2 cucumbers, thinly sliced
1 onion, thinly sliced
1 1/2 c. apple cider vinegar
1 1/4 c. sugar
1/2 t. mustard seeds
1/2 t. whole black peppercorns
1/4 t. celery seeds
1/4 t. turmeric
1 T. sea salt

Combine vinegar, sugar, mustard, peppercorns, celery seed, turmeric, and salt in a saucepan.  Bring to a boil and stir until sugar has dissolved.  Fill a large container with sliced cucumbers and onions.  Add boiling brine to cover completely.  Let cool and cover. Refrigerate for at least one week or up to three months.

Carrot Oatmeal Cookies!

2 T. coconut oil. melted
1 egg
1 t. vanilla
1/2 c. maple syrup
1 c. oats
3/4 c. flour
1 1/2 t. baking powder
1 1/2 t. cinnamon
1/8 t. salt
3/4 c. grated carrots

Whisk together oil, egg, vanilla, and maple syrup.  Add oats, flour, baking powder, cinnamon, and salt.  Stir in grated carrots and chill the batter in the fridge for 30 minutes.  Roll into balls and press onto a baking sheet.  Bake at 350 degrees for 15 minutes.

Zucchini Brownies!

½ c. canola oil

1½ c. sugar

2 t. vanilla

2 c. flour

½ c. cocoa powder

1½ t. baking soda

1 t. salt

2 c. shredded zucchini

 

Combine oil, sugar and vanilla extract in a bowl until well-combined and crumbly.  Add flour, cocoa, baking soda, and salt.  Stir the zucchini shreds into the batter until thoroughly incorporated. Batter should be moist and thick.  Scrape batter into an 8 x 11 baking dish.  Bake for 30 minutes at 350 degrees.

Real Green Bean Casserole!

For the topping:

1 large onion, sliced

1/2 c. flour

3/4 c. panko

1/2 t. salt

1/4 t. pepper

1 egg

1 T. milk

 

For the casserole:

1 lb. fresh green beans, trimmed

2 T. butter

8 oz. mushrooms, sliced

1 . salt

1/2 t. pepper

2 cloves garlic, minced

2 T. flour

3/4 c. chicken broth

1 1/4 c. half and half

 

Thinly slice the onion. Pour flour in one small bowl, panko, salt, and pepper into a medium bowl, and whisk the egg and milk together in another small bowl. Dip a few onion slices into the flour. Then into the egg mixture. And finally,  the Panko and coat them well. Place onto a wax paper lined baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes at 475 degrees. Flip them twice during this time. Meanwhile, boil a pot of water and blanch the green beans for 3 minutes. Drain and set aside.   Over medium-high heat, melt the butter in a large skillet. Add the mushrooms, salt, and pepper. Cook about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick, about 10 minutes.  Turn off the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, and pour it all into a large dish. Top with remaining onions and bake at 400 degrees until bubbly, about 10 minutes.

Soft Sugar Cookies!

For the dough:
1/2 c. sugar
1/4 c. butter, softened
1 egg
1/4 c. sour cream
1 t. vanilla
1 1/2 c. flour
3/4 t. baking powder
1/4 t. baking soda
1/4 t. salt

For the frosting:
1 c. powdered sugar
1 t. vanilla
1 T. milk
1/4 c. butter, softened

 Preheat your oven to 350 degrees.  With your mixer, cream together butter with sugar until smooth.  Add in sour cream, egg, and vanilla and mix well.  In a large bowl sift together flour, baking powder, baking soda, and salt.  Slowly add the flour, baking powder, baking soda, and salt and mix well.  Measure three tablespoons of dough for each cookie. Use your hands to roll into a smooth ball.  Place on ungreased cookie sheets, making sure to leave about 1 inch between each cookie. Using your hand to lightly flatten the dough a bit.  Bake for 11-12 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want. Let cookies cool before frosting.  To make the frosting, beat butter with a mixer for about 30 seconds, then add in powdered sugar.. Add in vanilla and milk and mix until light and fluffy.  Use a knife to slather each cookie with frosting. Top with sprinkles.

Cauliflower Calzones!

For the crust:
 1 small head cauliflower, cut into small florets
½ c. mozzarella cheese, shredded
1  egg, lightly beaten
½ t. salt
½ t. oregano
¼ t. black pepper

 For the filling:
6 T. pizza sauce
½ c. mozzarella cheese
 pepperoni
green peppers



 Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
In a food processor rice the cauliflower florets in batches.  Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.  Squeeze out as much moisture as you can with a towel.  Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.  Using your hands, press the mixture onto a greased parchment paper lined baking sheet and shape into discs.  Bake for 10 minutes at 450 degrees.  Remove from the oven and, top the half of each disc with tomato sauce, mozzarella, pepperoni, and peppers. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part.  Push the edges  together and seal in the filling.  Bake in the oven for an additional 12 minutes or until golden.

Rainbow Chard with Bacon and Polenta!

1 lb. bacon
1 T. olive oil
1 bunch rainbow chard
1 onion, diced
1 garlic clove, minced
1/4 t. crushed red pepper
1/4 t. black pepper
1/4 t. salt
1 t. sugar
2 t. balsamic vinegar
2 T. water
polenta, sliced
1/4 c. parmesan cheese

Saute bacon in a skillet until crisp.  Remove from pan and sauté diced stems of the rainbow chard, onion, and garlic in olive oil until soft.  Add the chopped leaved of the rainbow chard and sauté with red pepper, black pepper, salt, sugar, vinegar, and water.  Once wilted, chop the bacon and add it to the rainbow chard.  In a separate skillet, grill the polenta for a few minutes on each side until golden.  Serve greens and bacon over polenta and top with parmesan cheese.

Coconut Cupcakes!

For the cake batter:
1 1/3 c. sugar
2/3 c. coconut oil
2 egg yolks
1 t. vanilla
1 c. coconut milk
2 c. flour
2 t. baking powder
1/4 t. salt
4 egg whites
1/8 t. cream of tartar

For the frosting:
8 oz. cream cheese, softened
1/2 c. coconut oil
3 c. powdered sugar
1 c. shredded coconut

Cream the sugar and oil with the paddle attachment on an electric mixer.  Add the egg yolks one at a time and vanilla.  Stir in some of the coconut milk, alternating with flour, baking powder, and salt until combined.  In a separate bowl, whip the egg whites and cream of tartar until white peaks appear.  Fold egg whites into the rest of the batter.  Fill cupcake liners with batter and bake at 350 degrees for 20 minutes.  Once cupcakes have cooled, whip the cream cheese, coconut oil, and powdered sugar to frost the cupcakes.  Top with shredded coconut.  Store in the refrigerator.

Chocolate Beet Cupcakes!

For the chocolate cake batter

1 c. cooked beets, grated

1/2 cup coconut oil

1/3 cup maple syrup

1/4 cup honey

1  egg

1 t. vanilla

1 c. flour

1/3 c. cocoa powder

1 t. baking soda

1/4 t. salt

 

For the cream cheese filling:

4 oz. cream cheese, softened

2 T. sugar

1 t. vanilla

 

Preheat the oven to 350F. In a large mixing bowl, whisk together the coconut oil, maple syrup and honey until everything is well blended.  Add the egg  and beat until smooth. Add the vanilla extract.  Fold in the flour, cocoa, baking soda and salt. Fold the beets into the batter until distributed.  In a separate bowl, mix the ingredients for the cream cheese filling until smooth.  Fill cupcake liners with 2 T. cake batter, 1 T. cream cheese filling, and 1 more T. of the cake batter on top.

Bake for about 25 minutes at 350 degrees.  Makes about 10 cupcakes.

Fennel Chicken with Cauliflower Mash!

For the fennel chicken:

1 lb. chicken breasts

2 T. olive oil
2 fennel bulbs, diced
1 onion, diced
1 1/2 c. chicken broth
1/2 c. cream
1 T. Dijon mustard
1/2 lb. bacon, chopped

1 lemon, juiced

1/2 t. black pepper

For the cauliflower mash:

2 heads cauliflower, chopped

1 T. water

½ cup  milk

3 T. butter

1/4 t. nutmeg

1/2 t. salt
1/4 t. pepper

Heat the oil over a medium-high flame in a large shallow pan. Fry the chicken until brown on each side.  Set the chicken  aside.  In the meantime, prepare the veggies. Chop the fennel and onion and add to the pan.  Fry the fennel and onion until lightly brown. Now turn up the heat, add the chicken broth and briskly deglaze the pan, using a wooden spoon to scrape away the sticky residue so it dissolves into the liquid. Cover and gently braise the vegetables for 10-12 minutes, or until the fennel and onion is tender and the broth has reduced.   Add the cream, mustard, and lemon juice and stir well. Return the chicken  to the pan.  Turn the heat down to medium-low, cover the pan and let it simmer for 15 minutes, or until the chicken is no longer pink.  While the chicken is braising, fry the bacon bits in a hot pan until crisp. To make the cauliflower mash, cut off the florets and microwave for 12 minutes with one tablespoon of water.  Process it together with the milk, butter, nutmeg, salt, and pepper. When you're ready to serve the chicken, top with the bacon and serve over the cauliflower mash.

Cream Cheese Carrot Cake Muffins!

For the cream cheese mixture:
8 oz. cream cheese
1/4 c. sugar
1 t. vanilla

For the carrot cake:
2 eggs
3/4 c. coconut oil
3/4 c. water
2 1/4 c. flour
1/2 c. sugar
1/4 c. brown sugar
1 1/2 t. baking powder
1/4 t. baking soda
2 t. cinnamon
1 t. ginger
1/4 t. salt
1 c. grated carrots

Soften the cream cheese in the microwave for 30 seconds.  Mix together with sugar and vanilla until smooth and set aside.  For the carrot cake, whisk together eggs, coconut oil, and water until smooth.  Stir in flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt until just combined.  Stir in shredded carrots.  Put 2 T. carrot cake, topped with 1 T. cream cheese, and 1 more T. carrot cake mixture in each cupcake liner.  Bake at 400 degrees for 20 minutes.  Makes 18 cupcakes.

Chicken Asparagus Hot Dish!

1 lb chicken breasts
6 thin slices of prosciutto
4 c. cooked brown rice
1/4 c. butter
1 c. diced green garlic
1/4 c. flour
1/4 t. pepper
2 1/4 c. milk
1 bunch asparagus, diced
3/4 c. shredded cheese
3/4 c. panko bread crumbs

 

 

Make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1  prosciutto, folding or cutting as needed to fit.  Spread rice in a large baking dish. Top with chicken. Bake, covered, for 25 minutes at 375 degrees.  Meanwhile, for the sauce, in a medium saucepan melt butter over medium heat. Add green garlic; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus and cheese.  Pour sauce over chicken and top with panko.  Bake, uncovered, for 30 minutes more or until chicken is no longer pink

Coconut Lemon Bars!

For the crust:

1 1/2 c. oats

1/2 c. shredded coconut

1/4 c. sugar

1/2 c. melted coconut oil

 

For the filling:

2 eggs

5 T. lemon juice

1T. lemon zest

1/2 c. sugar

2 T. cornstarch

 

For the topping:

1/4 c. lemon juice

1/4 c. water

1/2 c. sugar

2 T. cornstarch

1/4 c. shredded coconut

 

Preheat oven to 350. Lightly grease 8x8 pan.  Add oats, coconut, and sugar to a food processor. Grind until oats are fine.

Add oil and pulse until mixture pulls into a ball.  Press mixture into prepared pan and bake at 350 degrees for 10 minutes in a greased 8x8 pan.  Let cool until the crust is firm and the pan can be touched.  While crust is cooling, beat eggs well.

Add in juice, zest, and sugar.  Remove ¼ cup egg mixture and whisk in cornstarch.  Add cornstarch mixture back to egg mixture and whisk well.  Pour over cooled crust and bake for 18 minutes or until top is no longer wet.  For the topping,

add juice, water, sugar, and cornstarch to a medium pot. Cook over medium heat until mixture thickens slightly.  Stir in coconut. Pour over bars.  Let cool.  Serve or store in refrigerator.

Zucchini Oatmeal Chocolate Chip Cookies!

1/2 c. coconut oil

1/2 c. sugar

1/3 c. brown sugar

1 egg

1 1/2 t. vanilla

1 1/2 c. shredded zucchini

1 1/2 c. oat flour

1 t. cinnamon

1/2 t. baking soda

1/4 t. salt

1 c. oats

3/4 c walnuts

1 2/3 c. chocolate chips

 

Using a mixer, whip together cocnut oil, sugar and brown sugar until creamy. Mix in egg and vanilla. Add zucchini and with mixer set on low speed, slowly add in oat flour, cinnamon, baking soda, and salt. Stir in oats, walnuts and chocolate chips.Shape dough into balls, 2 T. each, then transfer to a parchment lined baking sheet.  Bake in a 350 degree oven for 12 minutes until edges are lightly golden. Cool for 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

 

Lemon Zucchini Bread!

 

For the batter:

2 eggs

1/2 c. canola oil

1 1/3 c. sugar

1 T. lemon juice

1/2 c. milk

zest of 1 lemon

1 c. grated zucchini

2 c. flour

½ t. salt

2 t. baking powder

 

For the glaze:

1 c. powdered sugar

2 T. lemon juice

1 T. milk

 

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, milk, lemon zest to this mixture and blend all together.  Fold in zucchini until it is mixed well.  Add flour, salt, and baking powder and stir until just combined.  Pour batter into greased loaf pan.  Bake at 350 degrees for 50 minutes.  While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Kale and Queso Fresco Curry!

1 T. olive oil

1 onion, diced

5 roma tomatoes, diced

1 T. canola oil

8 oz. queso fresco or paneer, cut into cubes

1 T. curry powder

1 t. cumin

1/2 t. crushed red peper

1/2 t. salt

1/2 t. pepper

1 t. brown sugar

1 c. coconut milk

8 oz. tomato sauce

5 c. kale, stems removed and diced

basil

1 1/2 c. rice

3 c. water

 

Saute the onion and tomato in olive oil until soft.  Puree in a food processor and reserve.  Heat canola oil in a large nonstick skillet over medium heat. Add thet queso fresco cubes in a single layer and cook until starting to brown, then flip over and repeat on all sides. Remove from the pan and add the tomato onion puree.  Add spices, coconut milk, tomato sauce, and bring to a simmer.. Add the kale and allow it to cook and wilt.  Stir in the fried queso fresco and serve the entire mixture over cooked rice.

Maple Fingers!

1 can refrigerated biscuit dough
1 c. canola oil
1/4 c. butter
1/2 c. brown sugar
3 T. milk
1 T. corn syrup
2 t. maple extract
2 c. powdered sugar

Pour  canola oil into a medium sized saucepan and begin heating on medium heat.  Open the biscuit dough and separate. Gently stretch the biscuits into an oblong shape, as opposed to the round shape they come in.  In a separate saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.  Remove from heat and add in corn syrup and maple extract. Add powdered sugar 1/2 cup at a time, whisking until smooth between additions.  Once all powdered sugar is added, keep the glaze warm on the stove, whisking occasionally.  Once oil is ready, drop biscuits in 2 at a time. Let cook just until golden, then turn and cook on the other side. Have a paper towel covered plate ready to set the bars on when cooked. Let doughnuts cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip each doughnut.  Dip the doughnut, then immediately turn glaze side up on a plate. Repeat this process until all doughnuts are fried and glazed

Strawberry Cream Cheese Muffins!

Muffin Batter:

1 egg

1/4 cup canola oil

1 c. milk

1 t. vanilla

2 c. flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt

2 c. strawberries, diced

 

Cream Cheese Filling:

8 oz. cream cheese

1/3 c. sugar

1 egg

1 t. vanilla

 

Streusel Topping:

1/4 c. flour

1/4 c. brown sugar

1 t. cinnamon

2 T. cold butter, diced

 

Beat the milk, oil, egg, sugar, and vanilla.  Stir in the flour, baking powder and salt until just combined.  Place 1 T. of batter into each cupcake liner.  Top with 1 c. of the diced strawberries.  Beat the cream cheese, egg, sugar and vanilla in a bowl until smooth.  Spoon cream cheese filling over the strawberries.  Fill each liner with the remaining batter and top with remaining strawberries.  Prepare the streusel by mixing the flour, brown sugar, and cinnamon together in a bowl.  Add the butter and mix with a fork. Sprinkle topping over each muffin top.  Bake for 25 minutes at 400 degrees.

Bok Choi Tofu Pad Thai!

12 oz. tofu, pressed and diced
1 t. curry powder
4 bunches baby bok choi, chopped
2 green onions, diced
2 green garlic, diced
1 T. coconut oil
12 oz. vermicelli noodles
1/3 c. peanut butter
2 limes, juiced
1 T.  soy sauce
1 T. rice wine vinegar
1/4 c. water
1/4 c. brown sugar
1 t. sriracha
1/2 c. cashews, chopped
cilantro


Saute tofu with curry powder in a skillet or bake in the oven until crisp and golden.  Meanwhile, Saute bok choi, green onion, and green garlic in coconut oil until soft.  Boil a pot of water and turn off the heat.  Add noodles and let sit in the hot water for 10 minutes or until soft, stir every few minutes.  Drain noodles and toss with the bok choi.  Simmer and whisk together peanut butter, lime juice, soy sauce, vinegar, water, brown sugar, and sriracha.  Toss with the noodles and bok choi.  Top with chopped cashews and cilantro. 

Kohlrabi Fritters!

For the yogurt sauce:

1/3 c. plain yogurt

1 green onion, diced

1 green garlic, diced

1/2 lemon, juiced

salt

pepper

 

For the fritters:

3 kohlrabi bulbs

2 eggs, beaten

4 T. breadcrumbs or instant potato flakes

1 green onion

1 green garlic

salt

pepper

oil

 

Mix all ingredients for the yogurt sauce and set aside.  Meanwhile, peel off  the tough layer of the kohlrabi and shred the remaining bulb in a food processor with the onion and garlic.  Place the shreds in a colander and squeeze out all of the excess moisture.  In a separate bowl, combine the eggs, breadcrumbs or potato flakes, shredded vegetables, salt, and pepper.  Form into patties and drop into a hot, oiled skillet.  Cook on each side until golden brown or broil in the oven.



 

Strawberry Rhubarb Pie!

For the crust:
2 c. flour
1/4 t. salt
2/3 c. butter
5 T. cold water

For the filling:
3 c. strawberries, halved
2 c. rhubarb, diced
1 c. sugar
1/4 c. cornstarch

For the topping:
1 T. milk
1 T. sugar

 

Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape pastry into ball; divide in half. Shape each half into ball; flatten slightly. Wrap one ball in plastic food wrap; refrigerate.  Roll out the other pastry ball on lightly floured surface into 12-inch circle.  Place into 9-inch glass pie pan, pressing firmly against bottom and sides. Trim crust around edge of pan and set aside. Combine all filling ingredients in bowl; toss lightly to coat fruit. Spoon into prepared crust.
Roll out remaining pastry ball on lightly floured surface into 11-inch circle. Cut out  strips with sharp knife and place over filling.  Brush crust with milk and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 55 minutes. Cover with foil after 20 minutes to prevent burned crust.  Cool pie before serving.

Rhubarb Banana Bread!

1 c. mashed banana (2 medium or 3 small)

2  eggs

1 t. vanilla

⅓ c. brown sugar

1½ c.  flour

1 t. baking powder

½ t. baking soda

½ t. salt

1 t. cinnamon

1 1/2 c. chopped rhubarb

 

Use a  mixer to beat bananas and eggs on medium speed for about 30 seconds.Mix in vanilla and brown sugar until combined.  Slowly add in the flour, baking powder, baking soda, salt, and cinnamon and mix on low speed until just combined. Gently fold in rhubarb. Pour batter into a greased loaf pan. Bake for 50 minutes at 350 degrees.

Let cool before loosening sides with a knife and removing from pan.

Pea Vine Pasta!

1 lb. spaghetti

1 T. olive oil
2 green onions, diced
2 cloves garlic, minced
2 c. vegetable broth
1 c. heavy cream
1 bunch pea vine, chopped
1/4 .lb. asparagus, cut into small pieces
Salt and pepper


Boil the spaghetti until al dente, reserving some of the cooking liquid.  Heat olive oil over medium heat. Add green onion & garlic and sauté for about 1 minute. Add the broth and simmer.  Add the heavy cream and reduce the total volume by half by simmering over medium-low heat. Do not let the mixture boil or it will separate and curdle.  Season the cream mixture with salt and pepper.  Once the cream mixture has reduced by half, add the pea vine, cover and allow the pea vine to wilt into the cream, which will  only take a few minutes.  Once the pea vine is wilted, remove the sauce from the heat. Carefully transfer the sauce to a blender and puree the mixture until the pea vine is completely  chopped up. Carefully pour the cream mixture back into the pan and return it to the stove top over medium-low heat.
Add the asparagus and simmer just until tender but is not completely cooked. Add the spaghetti to the pan and stir to combine. You want the sauce to lightly coat the pasta. If the sauce is a little too thin, continue to cook the pasta in the sauce for a few more minutes. If the sauce is too thick, thin it out by adding a little bit of the pasta liquid until the sauce is the desired consistency.  Top with grilled chicken if desired.
 

Rhubarb Dreamcake!

For the crust:
1/2 c. almonds
1/2 c. dates
1/4 t. salt

For the "cream" filling:
3 c. cashews, soaked for 5 hours
1 lemon, juiced
1/4 c. maple syrup
1/2 c. coconut oil
1/4 t. salt
1 t. vanilla

For the rhubarb topping:
4 c. rhubarb, chopped
1/4 c. raspberry preserves
2 lemons, juiced
4 T. honey

Pulse the crust ingredients in a food processor and press in a pie plate. Refrigerate while preparing the filling.  Cook the chopped rhubarb with raspberry preserves, lemon juice, and honey in a sauce pan until it resembles a sauce.  Chill in the refrigerator while preparing the filling.  Puree the soaked cashews, lemon juice, maple syrup, coconut oil, salt, and vanilla in a blender until smooth.  Spread onto the refrigerated pie crust and top with the rhubarb sauce.  Refrigerate or freeze before slicing.

Salmon in Hon Tsai Tai Cream Sauce!

1 lb. salmon
T. butter
2 c. fresh hon tsai tai leaves, chopped rough

1 green onion, sliced

1/2 c. heavy cream

salt and pepper

 

Preheat the broiler. When the oven is ready, start the sauce. In a large, wide skillet, melt the butter until it starts to melt.  Put the salmon on a sheet pan lined with parchment paper and place under the broiler.   Add the hon tsai tai and green onion to the butter and coat quickly. Allow them to wilt a little, and then pour in the cream. Bring to a boil and reduce just until the sauce coats the back of a spoon. Taste and adjust for salt and pepper. The salmon should now be ready. (2-3 minutes)    Plate the salmon and decorate with the sauce, being very generous.              

 

Easy Pizza Dough!

1/2 c. plain Greek yogurt
1 1/2 c. flour
1 1/2 t. baking powder
1/2 t. salt

Mix flour, baking powder, and salt in a separate bowl.  In an electric mixer, combine the yogurt with 1 c. of the flour mixture.  Mix with a dough hook for 5 minutes on medium-high speed.  Add additional flour mixture as needed until mixture forms a dough ball in the bowl.  Powder the counter with flour and roll out the ball of dough into your desired shape and thickness for pizza crust.  Place crust on a hot, floured pizza stone and top with tomato sauce, cheese, and veggies.  Bake at 450 degrees for 15 minutes or until crust is crisp and cheese is golden.

Nettle Soup!

4  c. nettle tops
2 T. of butter
2 sunchokes, diced
1 clove garlic, peeled and chopped
2 T. brown rice
1 liter chicken broth
salt and pepper
plain yogurt
1 small bunch chives, to finish
Pick over the nettles, wash them thoroughly and discard the tougher stalks. Melt the butter in a large pan over medium-low heat, add the sunchokes and garlic, cover and sweat gently for 20 minutes, stirring a few times, until soft but not brown. Add the rice and stock, bring to a simmer and cook for 20 minutes. Add the nettles, stirring them into the stock as they wilt, and simmer for five minutes or so, until the rice and the nettles are tender (very young nettle tops will need only two to three minutes). Season with plenty of salt and pepper. 
Purée the soup and stir in yogurt.  Top with fresh chives.

Peanut Butter Bars!

3/4 c. unsalted butter

1 1/2 c. sugar

1/2 c. milk

1 t. vanilla

1/2 c. peanut butter

3 3/4 c. oats

1 1/4 c. semi-sweet chocolate chips

 

Melt butter in a large sauce pan on medium heat, .Once the butter has melted, add the sugar, milk, vanilla, and peanut butter. Whisk until combined.  Turn the heat up and bring the mixture to a boil for 4 minutes, while continuing to whisk.  Take off the heat and add the oats. Stir until combined.  Spread the mixture in a lined 9 x 9 inch baking dish. Immediately sprinkle chocolate chips on top of the oats mixture.  Allow to completely cool before cutting into squares.

Pea Salad!

1/3 c. plain Greek yogurt
1 T. mayonnaise
salt and pepper
1 t. white vinegar
4 c. frozen peas, thawed
8 slices of bacon, cooked and chopped
1/2 red onion, diced
6 oz. cheddar cheese, diced
1 T. parsley

Mix the yogurt, mayonnaise, salt, pepper, and vinegar together to make the dressing. Stir dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover and refrigerate before serving.
 

Posted by Ree | The Pioneer Woman on

Banana Cheesecake!

For the crust:
1 1/2 c. vanilla wafers
1/2 c. walnuts
1/4 c. melted butter

For the filling:
2 bananas, diced
1 T. lemon juice
2 T. brown sugar
3 8oz. pkg. cream cheese, softened
1 c. sugar
3 eggs
1 T. vanilla

For the garnish:
3/4 c. heavy cream
1 t. vanilla
1 T. sugar
1 banana, sliced
vanilla wafers

For the crust, pulse the vanilla wafers, walnuts, and butter in a food processor.  In a small saucepan, sauté diced bananas, lemon juice, and brown sugar for 1 minute or until sugar dissolves.  Press into a buttered and floured pie pan and bake for 10 minutes.  Meanwhile, mix cream cheese until smooth.  Add sugar, vanilla, and eggs one at a time.  Mix until smooth.  Add the sautéed bananas to the mix and stir.  Pour the mixture into the baked pie crust and bake at 350 degrees for 45 minutes.  While it is baking, whip the cream with vanilla and sugar until thick.  Once cheesecake is baked, let it cool and refrigerate.  Top with whipped cream, sliced bananas, and vanilla wafers before serving.

Sausage and Shells with Chickpeas and Mint!

1 lb. Italian sausage
2 T. olive oil
1 red onion, sliced
1 lb. pasta shells
15 oz. chickpeas
1 c. mint leaves
2 T. lemon juice
salt and pepper
yogurt

Boil the pasta and sauté sausage in olive oil until browned.  Add sliced red onion and cook until soft.  Add cooked pasta shells and chickpeas.  Cook until hot and coated.  Stir in mint leaves and lemon juice.  Season with salt and pepper.  Top with a dollop of yogurt.