In a small bowl, beat the eggs thoroughly. To a large pot over medium heat, add the rice, eggs, milk, sugar, salt, cinnamon, and raisins. Stir consistently until eggs are fully cooked and mixture begins to thicken. Remove from heat and add vanilla. Stir to incorporate and enjoy!
In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.
Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.
The remaining dry mixture can be stored in your pantry for up to 6 months.
Preheat the oven to 350F. In a small bowl, combine cinnamon and sugar. Place the apple slices in a 9×13 pan and sprinkle cinnamon sugar mixture on top, tossing to coat. In a medium bowl, combine the remaining ingredients and mix to form a crumble. Sprinkle the crumble over the apples and bake for 30-40 minutes at 350F.
In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder together and whisk until the butter melts. Bring to a boil, then stop whisking and allow to boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla extract until completely combined. Add the oats and salt and mix to coat thoroughly. Allow to sit for 5 minutes.
While the chocolate oat mixture sits, line two baking sheets with parchment paper. Using a spoon, drop approximately a Tablespoon of the mixture onto the lined baking sheets and repeat until all the mixture is distributed. Refrigerate the cookies for 30-60 minutes until set. Remove from the refrigerator and enjoy!
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In a food processor, blend onion until finely chopped. In a large, deep pan, heat oil over medium-high heat. Add the cumin seeds and the chopped onion. Sauté for about 10 minutes, until onion begins to brown. While the onions are cooking, add the garlic, ginger, and serrano peppers to the food processor and chop finely (don’t worry if it’s not perfectly uniform—it will be pureed later). Add to the mixture on the stove and cook for an additional 2 minutes, until aromatic.
Add the tomatoes to the food processor and puree until smooth. Add the tomatoes to the pan with the onion mixture. Add the coriander, cumin, turmeric, cayenne, and salt and continue to sauté for 3-4 minutes. Add the spinach, a handful at a time, and cook until wilted. Remove from the heat and allow to cool for a few minutes.
If you’re using paneer, cut it into 1″ cubes and then cut in half again. If you want to sear it (optional, but adds a nice texture), heat an additional 1 1/2 tablespoons of oil in a frying pan over medium heat and sear on each of the larger sides. Remove from heat.
If you’re using chicken, cut it into bite-sized pieces or strips and season with salt and pepper. In a frying pan over medium heat, sear on each side until fully cooked through. Remove from heat.
Transfer the spinach mixture to the food processor. Blend on low into a rough purée. Transfer back into the original pan over medium-high heat. Add the ghee/butter and stir until melted. Add the 1/2 cup of water, milk, and heavy whipping cream. Stir to combine. Add your protein (paneer or chicken) and gently stir to coat. Cook on medium-low until everything is warmed through. Add the lemon juice and garam masala and stir to combine.
Serve with basmati rice and naan.
*In Hindi, “palak” means “spinach” and “saag” means “greens” in general. In most cases, spinach is used for both. Ideally, you’ll want mature spinach leaves sold in bundles (about 3 bundles per pound of spinach). Alternatively, you can find bags of pre-washed spinach (not baby spinach) that you could substitute for each bundle. If neither of those are available, frozen spinach is generally recommended above using fresh baby spinach.
**I use Gopi brand, but any brand should work. I personally like to double the amount of paneer. Alternatively, you could make your own using this recipe from Recipe Tin Eats. However, homemade paneer tends to crumble when cut and/or pan-seared without the addition of food-grade calcium chloride.
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In a large saucepan, heat the olive oil on medium high heat. Add the uncooked rice and stir to coat. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for an additional minute. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes, then remove from the heat and let sit for 10 minutes. Fluff the rice with a fork and then add the lime juice and cilantro. Stir gently to combine and enjoy!
In a ziploc bag or lidded container, combine the blackberries with the cornstarch and 3/4 cup of sugar. Seal and allow to sit for 2 hours. Once the 2 hours has elapsed, preheat the oven to 350F.
In 9×9 glass pans, roll out the pie crusts and push gently into the corners and edges to fully cover. Pour half of the blackberry mixture into each. In a mixing bowl, combine the remaining 1 cup of sugar with the oatmeal and flour to create a crumble topping. Spread half onto each pan of blackberries and cover completely with a thin layer of butter. Bake at 350F for 30-35 minutes.
In a mixing bowl, whisk together the flour, baking powder, yeast, and salt. In a small bowl, whisk the melted butter and warm milk together. Pour the milk mixture into dry ingredients. Stir with a spoon until mixture comes together and forms a rough ball, dough should be fairly sticky. Try not to overwork the dough. Cover the dough with plastic wrap and let it rest for 10 minutes.
In a large pan over medium heat, heat about 1-inch of vegetable oil (about 360F). Line a plate with paper towels and set aside. When the dough has finished resting, divide it into 8 equal pieces. One at a time, gently pull each piece of dough into a 6-inch circle of even thickness. You can poke a small hole in the middle with a toothpick to help it not inflate too much. Carefully place the dough circle into the hot oil. You can use a pair of tongs to hold down the middle initially to keep it from forming a bowl shape (as it won’t cook evenly inside the dome). Fry until golden brown (about 30 seconds) and then flip over. When the second side is golden brown (about 15-20 seconds), carefully remove the fry bread with tongs and place on the paper towel-lined plate to drain. Repeat with the remaining dough.
Use for Navajo Tacos or add butter and honey for a delicious dessert.
Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia seeds to a food processor.
Process until the mixture is combined, but not a paste. Scoop out the mixture and form into patties about 2cm thick and 3 inches wide. Place on cling wrap and chill in the fridge for 20 minutes.
Place the rice flour in a plate or shallow bowl. In a frying pan over medium heat, heat the olive oil until it is hot but not smoking. After removing from the fridge, coat the patties in the rice flour and add them to the hot oil. Shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes (try not to turn them much, they’re fragile). Place on a plate lined with paper towel to drain off extra oil. Repeat with the remaining patties, adding extra oil if required. Set aside patties, keeping warm in the oven until ready to eat.
In a small bowl, combine all of the ingredients for the yogurt sauce and mix well. Chill until you are ready to serve.
In a food processor or blender, combine all ingredients. Blend on high until smooth, scraping down the sides as needed. Transfer to a small serving bowl and garnish with a drizzle of olive oil, if desired. Great with carrot sticks and pita bread.
Combine all non-liquid ingredients in a large bowl. Drizzle with olive oil and a generous sprinkle of salt. Toss to combine and serve immediately.
Layer the bottom of a plate or shallow bowl with tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar. Place mozzarella on top and sprinkle everything with salt.
*You can also slice a full-size tomato and arrange between slices of mozzarella. The oil and balsamic drizzle can go after the mozzarella is placed, but will leave a brown stain on the cheese that can be unattractive depending on your arrangement.
Pour the nonpareils/sprinkles into a small bowl or plate. Turning the cup upside down, dip the rim into the frosting, then into the nonpareils/sprinkles so they coat the cup rim. Pour into the cup approximately 4oz Hawaiian Punch and 2oz sparkling grape juice. Remove the top of an ornament and pour 2-3oz orange juice into the bulb. Replace the top of the ornament and set the ornament on the top of the cup. Repeat for the other cups and ornaments. When ready to drink, uncap the ornament and pour the orange juice into the cup.
*Make sure the opening of the cup is narrow enough to hold up a standard ornament. I used the Great Value 100 count clear 9oz cups. Use glass ornaments only, as plastic ornaments are not likely to be food safe. Wash/rinse before and after use.
Combine all ingredients in a large bowl and whisk to combine. Pour into a lidded container or mason jar and chill in the fridge for a few hours before serving.
Add the sugar to a medium sized pot over medium heat. Allow the sugar to melt halfway, then slowly stir until it completely dissolves and takes on a light amber/caramel color (do not allow to darken at this stage or it might taste burnt later). Slowly introduce a few drops of whipping cream to the pot while continuously stirring. Continue to drizzle in a little at a time, continuing to stir, until all the cream is added. The cream will cause the mixture to sizzle and bubble, and the sugar will clump together. Continue to stir until mixture becomes smooth.
After all the cream has been added, gradually add the sweetened condensed milk to the mixture while maintaining a constant stir. The mixture should bubble, foam, and rise a bit. Keep stirring until the mixture thickens slightly and the bubbles subside. If the pan is wide enough for the mixture to be shallow, you should be able to see a path when you move your spoon across the bottom of the pan. Remove the pan from the heat.
Transfer the mixture to a bowl and place it in the fridge. Cover after it cools.
Place ingredients in a medium bowl and stir to combine. Keep in refrigerator until ready to use.
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In a mixing bowl, combine the masa harina and salt. Add the water and mix with the spoon until it thickens and a smooth dough forms. Knead with your hands if necessary.
Divide the dough into 12 balls. Smash into flat rounds and form into a small bowl. Place one teaspoon of refried beans and one tablespoon of queso fresco into the dough bowl (you can add additional fillings like pulled pork, if desired). Using the edges, cover the filling and form a ball once again. Flatten into a thick disk shape, about 1/3″ thick.
On the stove, place a non-stick pan over medium heat. Once hot, spray with oil and add the pupusas to the pan (as many as will fit flat) and cook for 3 minutes per side until it starts browning. Serve with curtido and salsa roja.
You can store the leftovers in an airtight container in the fridge for up to 3 days. To make in advance, freeze before cooking on a baking sheet until solid, and store in an airtight bag in the freezer for up to 3 months.
*Can substitute with mozzarella.
To a tall, plastic container, add the onion, chilis, vinegar, water, and sugar. Mix gently and allow to sit for at least 10 minutes. Great with pho soup.
Make the pasta according to package instructions, retaining about a cup of the pasta water for later use. Cook the broccoli according to package instructions (steam in bag varieties are the fastest).
In a blender, combine the broccoli, cream cheese, parmesan. Add some pasta water, a couple tablespoons at a time, blending until you get the desired consistency. Add salt and pepper to taste.
Pour the broccoli pesto sauce over the cooked (and drained) pasta and mix to coat thoroughly. Add rotisserie chicken pieces for protein, if desired. Serve with garlic bread.
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Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. While the onions are in the water, cut the cucumbers in half lengthwise. Remove the seeds and pulp from the center and cut each in half lengthwise again. Cut each piece into 1/4″ thick slices.
To make the dressing, whisk the lime juice, oil, fish sauce, sugar, and garlic together in a large bowl. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add salt if necessary.
Serve within 30 minutes.
Preheat oven to 350F. To make the crust, add the Oreo cookies to your food processor and pulse until broken into small pieces. Pour in the melted butter and pulse until fully combined. Transfer the mixture to a 8-9″ springform pan and spread with your fingers/palms until evenly coating the bottom and about halfway up the sides. You can use a glass to press it down more evenly. Bake for 10 minutes at 350F. Remove from oven and set aside. Reduce oven temperature to 325F.
To make the cheesecake filling, microwave the milk for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot milk over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Cover and set aside.
Add room temperature cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down with a spatula and mix until completely homogenous. Add the sour cream and vanilla extract, mixing well. Add the eggs, continuing to mix. Sprinkle in the flour while mixing, then scrape the bowl down with a spatula and mix until completely smooth. Pour in the melted chocolate mixture and mix on low until combined, scraping the bowl to make sure everything is fully combined.
Pour the batter into the prepared Oreo crust. The batter will not rise much at all, so you can fill it up almost to the top. Place springform pan into the oven along with another pan of water on the rack below (this works as a water bath to provide the moisture needed to bake the cheesecake evenly).
Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes. The cake’s edge is should be set, but the center is still wobbly. Turn the oven off, but leave the door closed and allow cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature. Then cover with a plate or foil and chill in the refrigerator overnight.
To make the ganache, microwave the heavy cream for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot cream over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Spread the ganache onto the cake, avoiding the edges, and return to refrigerator to chill while you make the chocolate whipped cream.
To make the chocolate whipped cream, add the cold heavy whipping cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until peaks begin to form. Transfer the whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions. Serve, wiping off the knife between each cut, and enjoy!
To a large pot over medium-high heat, add broth, vegetables, and garlic. Season with salt and pepper to taste. Allow to simmer with the lid on for about 20 minutes, stirring occasionally.
Once the vegetables are cooked through, remove them with a large, slotted spoon, and place them into a blender with 1/2 cup of the broth. Blend until smooth. Pour back into the pot with the rest of the broth.
In each bowl, place about 1/2 cup of orzo. Ladle 1 1/2 cups of broth over the orzo and top with parmesan cheese. Makes 4 servings.
Preheat the oven to 350F. Pour some of the enchilada sauce into a glass 9×13 pan—just enough to coat the bottom. In a plate with a lip or large, shallow bowl, pour the rest of the enchilada sauce. One at a time, dip each tortilla in the sauce so that both sides are coated. Lay the tortilla in the 9×13 pan and place 1/4-1/2 cup of cheese in a line down the middle of the tortilla.
Carefully roll the tortilla around the cheese and push to the side of the pan. Repeat with each tortilla, lining them up side-by-side. When all the tortillas are in the pan (usually fits 8 across and the other 4 facing perpendicular in a 2×2 pattern on the side), pour the remaining enchilada sauce from the plate/bowl over the top of the enchiladas. Sprinkle the remaining cheese on top of the rolled tortillas until fully covered. Bake at 350F for 20 minutes.
Serve with Mexican Rice and Refried Beans. Also great with Pico de Gallo and sour cream.
Heat the refried beans to desired temperature. Add sour cream and stir until completely incorporated. Heat again until desired temperature. Serve and sprinkle with cheese. Melt the cheese onto the refried beans using the microwave or an oven set to 350F.
Place the sweet potatoes in a large pot with enough water to cover them by 2 inches. Salt the water generously. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Remove from heat.
Drain the water and return sweet potatoes to the pot. Add the maple syrup, sour cream , and butter. Mash and mix until smooth. Add salt and pepper to taste.
Preheat the oven to 375F.
In a large bowl, combine the softened cream cheese with sugar until smooth. Add the eggs and Greek yogurt and continue to mix. Add the flour, vanilla, and rose water and mix thoroughly. Set aside.
Add the walnuts and pistachios to a pan and dry roast on medium heat (about 3 minutes). Remove from the heat, and allow to cool. Transfer nuts to a food processor, and pulse until chopped finely (do not turn into a powder).
Lightly grease an 8-10″ springform pan with butter. Place one sheet of phyllo in the pan. Add another one on top (rotating 90 degrees so the excess covers all the sides). Brush liberally with the melted butter. Sprinkle a fourth of the chopped nuts evenly on top. Repeat the process of adding the 2 sheets of phyllo, melted butter, and roasted nuts 3 more times. Cover the final layer of nuts with the remaining 2 sheets of phyllo. Pour the cheesecake filling into this prepared crust. Trim the overhanging pastry sheets with a pair of scissors, just along the top edge of the springform pan. This should leave about 1″- 2″ of the crust above the filling.
Bake in the preheated oven for 75 minutes at 375F, or until the cake is golden and has the slightest of the wobble n the center. Turn off the oven and leave the cake inside for 20 minutes with the oven door slightly ajar.
While the cheesecake is sitting in the oven, prepare the syrup by boiling the water with the sugar, cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes until the syrup has thickened. Take out the cinnamon stick and let the syrup cool a little. Add the rose water.
Take your cheesecake out of the oven, place on a large pan (like a jellyroll pan), and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it (it’s okay if some gets on the cheesecake).
Let the cheesecake sit at room temperature for 2 -3 hours for the syrup to get soaked in, then refrigerate it overnight. Garnish with more chopped pistachios.
Mix thoroughly and serve with fish sticks.
Mix thoroughly and serve with shrimp.
Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water with a spoon and boil the eggs for 10 minutes. Remove the eggs from the water and immediately set into a large bowl of ice water. Swirl eggs around until cooled and ice is almost fully melted. Peel off shells and discard.
Cut each egg in half. Carefully remove the yolk from the center and place into a ziploc bag. Place the egg whites onto a serving tray or plate. Add the mayonnaise, mustard, salt, and pepper into the bag. Mix thoroughly, smashing the egg yolks until smooth. Cut the corner off the bag and use to pipe the mixture into the egg whites. Sprinkle with paprika or dill and refrigerate until ready to serve.
Preheat the oven to 425F. Cut all vegetables into chunks roughly 1 inch wide. Place cut vegetables into a gallon ziploc bag or large, lidded container and drizzle with enough olive oil to coat. Season with salt and pepper. Add thyme and/or rosemary, if desired. Seal the bag/container and toss until thoroughly coated.
Coat a large, rimmed baking sheet with cooking spray or more olive oil. Spread the vegetables out evenly on the baking sheet. Roast the vegetables in the oven for 25-30 minutes, tossing them to flip about halfway. Season with additional salt and pepper to taste, if desired, and serve.
Add all ingredients to a food processor and blend for 30 seconds or until smooth.
*Can substitute with strawberries
Preheat oven to 450F. Cut the wooden ends off the asparagus spears. On a sheet pan, lay the spears side by side. Drizzle with olive oil, salt, and pepper. Place in preheated oven for about 10 minutes. Use a fork to check for doneness, as the thickness of the spears will determine how fast they cook through. Spears should be tender, but not mushy.
While asparagus is baking, combine together the mayonnaise, lemon juice, white wine vinegar, garlic, and crushed red pepper flakes in a small bowl. Add salt and pepper to taste. Mix until well combined.
Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.
Preheat grill or skillet to high heat. Brush corn with vegetable oil and grill, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cobs (you can alternatively leave the corn on the cob and cover in the mixture below).
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Add salt and pepper to taste. Garnish with cotija cheese and chopped cilantro.
*Can substitute with 2 1/2 cups of frozen corn (10oz bag). Cover a lipped baking sheet with foil, spray with vegetable oil, and spread the corn in a single layer as much as possible. Bake at 425F for 20 minutes, stirring to flip after 10 minutes.
**Crumbled feta cheese is a fantastic substitute for cotija cheese
Combine all ingredients except cornstarch in a medium bowl. Stir well and transfer to a saucepan, leaving about 1/4 cup behind in the bowl. Add the cornstarch to the bowl, using the remaining liquid to mix until the cornstarch is dissolved, forming a slurry. Add the cornstarch slurry to the saucepan. Bring the sauce to a boil, stirring often. Reduce the heat to medium and continue to cook and stir for another 5 minutes. Remove from the heat and allow to cool. Sauce will thicken as it cools. Store in the refrigerator when not in use.
Combine lime juice and powdered sugar in a small bowl, whisking until the powder is fully incorporated/dissolved. Add the corn syrup and mayonnaise and whisk to combine. Refrigerate when not in use.
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Stir all ingredients in a small bowl until fully combined. Refrigerate until ready to use.
Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl with an electric mixer, beat together butter and 2/3 cup of sugar until combined. Add in flour and vanilla and blend well.
Roll the dough into 1-inch balls. Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated. Set on the baking sheet 2 inches apart. With the bottom of a measuring cup or glass, press down on the ball of dough to flatten. If using sprinkles or nonpareils, sprinkle over flattened cookie dough and lightly press down so they stick.
Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom. Remove from the oven and let rest on the baking sheets for at least 10-15 minutes to finish baking. Transfer to a cooling rack to cool completely.
Enjoy!
In a large bowl with an electric mixer, cream the butter and shortening until light and fluffy. Add the vanilla extract and mix in thoroughly. Gradually add the powdered sugar, one cup at a time, occasionally scraping down the bowl.
Gradually add small amounts of milk until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix until completely dissolved.
In a large bowl, beat the butter, chocolate, and vanilla. Add the sugar and mix well. Add the milk and beat until smooth and fluffy.
In a large mixing bowl, combine all of the ingredients. Add additional peanut butter, if needed, to get all the ingredients to stick together. Place the mixture in the fridge and allow to chill for at least 30 minutes. Remove from fridge and form into 1.5″ balls. Place the balls back in the fridge for at least 20 minutes. Remove from the fridge and serve.
Makes about 24 protein bites.
Recipe Credits: BYU Dietetics Graduate Interns
Add one teaspoon of olive oil to a sauce pan over medium heat. Once the oil is warm (about 30 seconds) add the couscous and stir for a minute or two until it is slightly toasted. Add 1 cup of water and bouillon cube. Immediately reduce the heat to low and simmer couscous for 8-10 minutes.
In a large bowl, whisk together the remaining 3 tablespoons olive oil with the red wine vinegar, honey, pepper, and salt. Add the red bell pepper, cucumber, tomatoes, onion, parsley, and olives. When the couscous is fully cooked, drain and rinse under cool water. Toss the couscous in the strainer until mostly dry, then add to the large bowl and toss to combine. Add the feta cheese and gently toss until also coated in the dressing. Serve and enjoy!
*Before mincing, soak the onion in a small bowl of water to reduce the raw onion taste.
Preheat the oven to 350F. In a large bowl, combine the cake mix, mandarin oranges (liquid included), eggs, and vegetable oil. Grease a 9×13 pan with cooking spray and pour in the cake mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a large bowl, combine the cool whip, pineapple (liquid included), and pudding mix. Spread over the cooled cake and serve! Garnish with orange slices if desired.
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In a large pot over medium heat, combine coconut milk and water. Bring to a simmer, and add the rice and corn (if using canned corn, wait until later to add). Reduce the heat to low and let the mixture cook for approximately 12-15 minutes, stirring often to prevent the rice from sticking. Add the sugar and 1 cup of the coconut cream, stirring until the sugar dissolves (if using canned corn, add it now). Cook for an additional 8-10 minutes until the rice is cooked through. The mixture may thicken more as it cools. Serve with a drizzle of the remaining coconut cream and enjoy! Delicious warm or cold.
*With minor variation, this dish is referred to as Ginataang Mais in the Philippines, Chè bắp in Southern Vietnam, and Chè Ngô in Northern Vietnam.
Remove the husks from the tomatillos and rinse thoroughly. Remove the outer layer(s) and ends of the onion and cut into quarters. Add the tomatillos, onion, serrano peppers, and garlic to a large pot and add enough water to barely cover them (when pressed down—they will float).
Bring to a boil and then reduce heat to low and allow to simmer for 10 minutes. You may need to flip the tomatillos and simmer an additional 5 minutes until they’re a uniform color. Transfer the ingredients to a blender with a slotted spoon. Add the cooking water until the blender is full and discard the rest. Add the cilantro and blend until smooth.
Add vegetable oil to the pot and heat on medium-high until it starts to sizzle. Carefully pour the blended salsa back into the pot. Reduce the heat to low and simmer for 20 minutes. Add the salt and adjust if necessary (you will likely need at least double the salt, but start low and add slowly. The finished result should be salty on its own so it flavors whatever it is used on). If the salsa is too runny, simmer until it reaches the desired consistency. If too thick, add water 2 tablespoons at a time. Great on tacos, breakfast burritos, and more!
Refrigerate and use or freeze within 3 days.
*If you need less heat, remove the seeds.
Preheat oven to 350F. Spread out apple slices in an ungreased 9×13 pan. Sprinkle generously with cinnamon sugar. In a bowl, mix remaining ingredients. Place evenly on top of apples. Bake at 350F for 30-40 minutes. Great with vanilla ice cream!
* Mix a ratio of 1 part cinnamon, 4 parts sugar.
Preheat the oven to 325F. Combine ingredients for cheese mixture and set aside. Spray a standard-size muffin tin with vegetable oil. Fill each hole with 2 tablespoons of the cheese mixture. Fill a 9×13 pan halfway with water and place on the bottom rack of the oven. Place the muffin tin with the cheese mixture on the rack above (middle of the oven). Bake for 25-30 minutes. Check the cheese “cakes” to see if they’ve firmed up. They should no longer pour, but will be soft. If still too loose, bake 5 min more until more solid. When done, remove from oven and place in the refrigerator immediately. Allow to cool for 15-20 minutes.
Combine all the ingredients for the milk mixture in a large saucepan. Heat on the lowest setting until just until warm. Do not boil or simmer. Pour into a 9×9 pan and add the cheese “cakes”. Soak the cheese “cakes” in the milk mixture overnight. Garnish with crushed pistachios.
Makes 24 cheese “cakes”.
Add the oil to a pan over medium heat. Add the garlic and saute until fragrant. Add the hoisin sauce, peanut butter, and water. Whisk until fully combined. Bring to boil, and then immediately turn off the heat and pour the sauce into a heat-safe bowl. The sauce will thicken slightly as it cools.
Portion into dipping bowls and sprinkle ground peanuts on top. Serve with Vietnamese spring rolls.
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
Add coffee to a shallow bowl. Dip the lady fingers in the coffee (just a quick dip on each side) and lay them in a single layer on the bottom of an 8×8” or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Using a fine mesh strainer, dust cocoa powder generously over the top. Refrigerate for at least 3-4 hours or up to overnight before serving.
*espresso/coffee can be substituted with a strong mix of cocoa powder and water.
Cut cucumbers into 2-3 inch slices and then length-wise. Lay each piece on a cutting board, open side down, and smash with the flat side of a large knife, then put in a bowl. Add the MSG, salt, chili oil, sesame oil, and garlic. Toss until well-combined and cucumbers are thoroughly coated. Serve immediately.
In a bowl, combine all dry ingredients and whisk together. Add the oil and milk (and minced garlic, if desired) and mix until it forms a ball. Place on a clean surface and knead for at least 5 minutes until very smooth and elastic, adding more flour or milk if needed (should be moist, but not loose). Let the dough rest for 10 minutes, then divide equally into 8 pieces.
Melt the butter in a small bowl (add garlic powder if you’d like) and have parsley ready in another small bowl. Heat a skillet over medium-high heat. Roll each piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. Cook the each piece individually for about 90 seconds on each side. Immediately after removing, brush one side with butter and sprinkle with parsley.
Cook pasta according to package directions. While the pasta is cooking, heat oil in a large pan over medium heat. Add onion and sauté until translucent and fragrant. Add minced garlic, oregano, and basil, cooking for an additional minute. Add canned tomatoes, red pepper flakes, and sugar.
Increase heat to medium high until sauce begins to boil, stirring often. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, stirring every 5 minutes. Add salt and pepper to taste. Add the pasta to the sauce and stir to coat evenly.
Sauce can be kept in a refrigerator for 1 week or frozen for later use.
In a saucepan, combine all ingredients, whisking until thoroughly mixed. Cook over medium-low heat until thick enough to show indentations from the whisk, about 6 minutes.
Lemon curd can be stored for about 1 week in the refrigerator.
In a bowl, combine onion, carrot, potato, and peas. Add the garlic, salt, and all the spices. Add half the gram flour and then add the water gradually until you have a doughy, not too liquid, texture. Add more gram flour and water until the vegetables are all lightly coated in the mixture.
Pour oil into a non-stick saucepan or skillet until it is about 1 ½ inches deep. Heat the oil on medium-high heat until a small amount of the batter sizzles on contact. Using two spoons, scoop the pakora batter into balls and drop into the oil. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.
Serve with tamarind chutney, cilantro mint chutney, and cucumber raita.
In a blender, add all of the ingredients. Add 3 to 4 tablespoons water, as needed, and blend to a smooth consistency. Add more salt, if needed, to taste.
The chutney can be stored in the refrigerator for 3-4 days.
*you can use table salt if black salt is unavailable.
Add the tamarind paste, water, and sugar to a medium saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Puree in a food processor or blender until smooth. Strain through a fine mesh sieve, reserving the liquid in a bowl below. Whisk all remaining ingredients into the tamarind liquid.
The chutney can be stored, refrigerated, for up to 3 months.
Peel the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds. Chop in a food processor until almost smooth. Transfer to a bowl, add a pinch of salt, and allow to sit while you prepare the rest of the sauce.
Peel the ginger and blend in the food processor until pureed. In a small bowl, combine the ginger, yogurt, coriander, cumin, and salt. Roughly chop the cilantro and add to the bowl. Stir to combine.
After the cucumber has been sitting for at least ten minutes, press it into some paper towels or a cheese cloth to extract as much moisture as possible. Add it to the sauce and stir to combine.
The raita should keep in the refrigerator for approximately 5 days.
Add watermelon to a blender and blend until liquid. Strain the watermelon juice through a fine mesh sieve (you can skip this step if you don’t mind the pulp) into a large pitcher. Add water and sugar, then mix until the sugar dissolves. Add the ice and serve.
Preheat oven to 350F.
Pour cans of pie filling into a 9×13 pan. Sprinkle cake mix over top, covering any holes. Slice butter into pats and set, evenly spaced, on top of cake mix. Bake in oven at 350F for 30-45 minutes or until butter is melted and cake mix topping is turning a golden brown. Serve with vanilla ice cream or whipped topping.
*Any fruit-based pie filling should work. Peach works really well, as does cherry, though substituting a 15oz can of crushed pineapple (drained) for one of the cans of cherry pie filling helps cut the tartness.
Melt the butter in a large skillet over medium heat. Add the carrots, honey, brown sugar, dill, and thyme. Gently stir to combine. Cook, stirring occasionally, until carrots are tender (about 15 minutes). Serve immediately.
In a large mixing bowl, add the water, yeast, and sugar. Stir gently to combine. Add the flour and salt, mixing thoroughly until combined and forms a ball (if using a KitchenAid mixer, use the dough hook). If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn’t stick to the sides of the bowl.
In a separate large bowl, add the oil and coat the inside of the bowl. Add the ball of dough and roll to coat with oil on all sides. Set the oven to warm (lowest setting) and allow to sit for about 3 minutes before turning off. Put a hot pad on a baking sheet and place the bowl on top of the hot pad. Run a clean dish towel under warm water and wring out as much water as possible. Place the towel over the bowl and place in the oven (with the baking sheet and hot pad – adjust the oven rack to fit). Leave the dough in the oven for an hour to rise.
Remove the baking sheet and bowl setup from the oven. Preheat the oven to 400F. Grease two large pizza pans. Remove the towel and punch the center of the dough to remove any large air bubbles. Divide the dough in half and form each half into a ball. Place the dough, one ball at a time, onto a floured work surface. Roll it out with a rolling pin as much as you’re able. Place the center of the dough circle on the palm of one hand and rotate the dough, gently pulling the edges with the other hand. Once the dough has reached the desired size, place on a greased pizza pan and stretch out the dough more if needed.
Add desired sauce and toppings and bake at 400F for 12-13 minutes or until the edges of the crust is golden in color.
Melt butter in a small saucepan over medium heat. Add the honey and cinnamon and stir well to combine.
Preheat oven to 350F.
Cut peaches in half. Set, cut side up, on a baking sheet and bake in 350F oven for 30 minutes. Sprinkle with brown sugar and cinnamon. Bake for additional 5 minutes. Serve with ice cream.
Beat butter and sugar until creamy. Add egg yolks and mix. Add vanilla, apple juice and lemon zest. Mix well and set aside.
In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add to the butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. If dough appears crumbly, add a few drops of milk. Cover and chill for 2 hours.
Preheat oven to 325F. Line baking sheets with parchment paper.
Work with half of the dough at a time (keep the other half refrigerated). On a floured work surface, roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake at 325F for 12-15 minutes or until done. The cookies should be dry but not brown.
When cookies are cool, match them up into pairs of like-sizes. Spread about a tablespoon of dulce de leche onto the flat side of one cookie in each pair. Place its partner on top (flat side down) and gently press so that the dulce de leche comes to the edges. Roll edges in coconut and place on a cooling rack to set. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies.
Cut along length of croissant to open like for a sandwich. Add a scoop of vanilla ice cream. Fold “lid” of croissant over ice cream and top with desired amount of hot fudge.
In a large bowl, combine all ingredients. Serve with poppy seed dressing.
Preheat the oven to 350F. Grease a Bundt pan.
For the brownie layer, melt the chocolate with butter in the microwave in 10-15 second increments, stirring between each until smooth. In a bowl, beat 3 eggs with sugar, and add to the chocolate/butter mixture. Gradually add the sifted flour, baking powder, and cocoa powder, mixing thoroughly. Pour into the Bundt pan (don’t worry about the order – the brownie will float to the top as it cooks).
In a separate bowl, beat the milk, remaining 4 eggs, cream cheese, and condensed milk. Pour this mixture into the Bundt pan on top of the brownie layer, and cover with aluminum foil.
Place on a middle rack in the oven. On the rack below, place a pan or dish with water (this will help the brownie and flan cook evenly. Bake at 350F for 90 minutes.
Remove from oven and allow to cool. Place in the fridge for at least 3 hours. Flip pan upside down onto a plate to unmold and serve cold.
Preheat oven to 350F.
Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.
Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.
Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.
Preheat oven to 350F and line a cookie sheet with parchment paper.
Using an electric mixer, cream the butter and shortening for about 2 minutes, until fully mixed. Add sugars and mix until well combined. Add the eggs, vanilla, and milk, mixing thoroughly.
In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Pour into wet ingredients and mix until flour is completely incorporated. Stir in mini chocolate chips and half the bag of mini M&M’s. Place the other half of the M&Ms into a shallow bowl.
Scoop dough using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M’s, so that the candies coat the top part of the cookie dough ball. Place dough balls about 1.5-2″ inches apart on the baking sheet.
Bake for 11-12 minutes or until cookies just barely begin to lightly brown on the sides. Let cool on the cookie sheet for 10 minutes before transferring to cooling rack.
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In a large saucepan, bring water to a boil. Add the eggs and continue to boil for 6 minutes (eggs will be soft boiled). Immediately transfer the eggs to a bowl of ice water.
In a clean saucepan, add the soy sauce, water, mirin, and ginger. Bring to a boil and then reduce to a simmer, cooking for about 5 minutes. Remove from heat and allow to cool completely. Pour into a jar.
Peel the eggs and add to the marinade. Store in the fridge for 3-24 hours before serving.
Preheat oven to 425F.
In a medium saucepan, melt butter over medium heat. Whisk in flour, then simmer for 1 minute, whisking constantly. Whisk in water and sugar. Bring to a boil, then reduce heat and continue simmering 3 minutes, whisking frequently. Remove from heat.
Thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat.
Place one pie crust in a 9″ pie plate. Add apple mixture, mounding slightly in the center. Unroll second crust and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. In a small bowl, beat together egg and 1 tablespoon of water and brush the top of the pie crust lattice with the egg mixture.
Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking another 45 minutes or until apples are soft and filling is bubbling. Rest at room temperature for 1 hour before serving.
Soak rice in water for 20-30 minutes and then rinse in a strainer.
In a large saucepan, bring rice, water, and 1/4 teaspoon of salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes (rice will be cooked but still wet). Stir in sugar, 1/4 teaspoon of salt, and 1 1/2 cups coconut milk and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Drizzle remaining coconut milk over pudding.
Rice pudding keeps, covered and chilled, 5 days.
Preheat oven to 325F degrees.
Add all dry ingredients into one bowl and mix well. Into another bowl, add all wet ingredients (except zucchini) and mix together. Slowly mix the dry ingredients into the wet ingredients, until it is all combined well.
In a food processor or blender, chop your zucchini until almost smooth. Using paper towels or a cheesecloth, press out any excess moisture. Gently fold in your the zucchini into the batter.
For bread loaves: Spray 2 loaf pans with non stick spray or line with parchment paper and bake at 325F for about 50 minutes or until a toothpick placed into the middle comes out clean.
For muffins: spray muffin tins or line with cupcake liners and bake at 325F for 18-22 minutes (until they spring back when touched in the center). Allow to cool just enough to flip out onto a clean towel or cooling rack.
Add the cucumber and garlic to a food processor or blender. Blend until almost smooth (can be a little chunky) and pour into a medium bowl. Use paper towels to press out as much moisture as possible. Mix with the dill, yogurt, and lemon juice. Add salt and pepper to taste. Best if left to sit in the fridge for a day before eating.
Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and crushed red pepper flakes and sauté for an additional 1-2 minutes, stirring frequently.
Add the tomatoes, oregano, salt and black pepper, and stir to combine. Allow to cook for 3-5 minutes. Stir in the fresh basil sprigs. Bring the sauce to a simmer. Reduce the heat to medium-low, cover, and continue to simmer for 20-30 minutes, stirring occasionally.
Remove and discard the basil. Taste and season the sauce with salt and pepper, as needed. Serve the sauce warm and enjoy!
Combine all ingredients except the cornstarch in a saucepan over medium heat. In a small bowl, combine the cornstarch with 1/4 c of water to create a slurry. Add to the sauce mixture and stir until the sauce thickens.
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In a saucepan, mix all ingredients except the corn flour and water and bring to a boil. In a separate bowl, whisk together the corn flour and water. Pour into the sauce and stir to combine. Allow to return to a boil, stirring regularly, so that the sauce thickens. Remove from heat and allow to cool. Store in the refrigerator.
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars on high speed for 3-5 minutes. Add eggs and vanilla and beat until thoroughly mixed, about 1 minute. Mix in flour, baking soda, and salt. Stir in chocolate chips.
Measure 1/3 cup of dough and form into a ball. Place the dough balls on the prepared cookie sheets 2 inches apart (6 cookies per sheet). Bake for about 10 minutes, or until cookies are just golden. Do not over-bake. Let sit on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Repeat as necessary until all cookies are baked.
Place potatoes in a large pot filled with salted water. Bring water to a boil. Allow to boil, stirring occasionally to prevent sticking, until a fork can easily pierce each potato (about 20-30 minutes). Move potatoes into a large mixing bowl. Remove potato skin, if desired.
While potatoes are hot, add the butter and mash until there are no large lumps. Avoid over-mashing, as it will create a gluey texture. Add all other ingredients and stir until creamy and well-combined. Add more salt, to taste, if needed.
TOPPING
In a large bowl, mash sweet potatoes. Beat in sugar, butter, eggs, vanilla and milk until thoroughly combined. Pour into a 9×13 pan and spread evenly.
To make the topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes.
Bake at 350F for 30 minutes.
Preheat the oven to 425F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes before unrolling. Press pie crust into 9-inch pie plate and flute the edges with your thumb.
In a mixing bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk until blended. Add pumpkin and evaporated milk until combined. Pour into pie crust.
Bake in a 425F oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350F. Bake for an additional 40-45 minutes, until you can insert a toothpick and it comes out clean.
Remove from oven and cool. Refrigerate until ready to serve.
*Spices can be substituted with 1 tablespoon pumpkin pie spice mix.
Preheat the oven to 350F and position the oven rack in the bottom 1/3 of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. Transfer the pie dough to the pie plate. Place the pie plate and crust in the fridge as you make the filling.
Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally. Remove the pan from the heat and whisk in the vanilla extract and cinnamon.
In a separate bowl whisk the eggs until frothy. Whisk 1 tablespoon of the brown sugar mixture into the eggs. Quickly, so the eggs don’t scramble, whisk the rest of the warm brown sugar mixture into the eggs.
Take the pie crust out of the fridge and place the pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top). Fold over and crimp any excess crust. Cover the edges of the crust with a pie shield or foil to prevent it from burning.
Bake in the preheated oven for 50-60 minutes, then remove from the oven and let sit at room temperature for at least 4 hours before serving. Refrigerate any leftovers.
Evenly spread sugar cookie dough over a large, round pizza pan (16″ diameter, no holes), leaving about an inch between the edge of the dough and the pan. Bake according to recipe/package instructions, until golden brown and cooked through. Remove from oven and allow to cool completely.
In a large bowl, combine cream cheese, Cool Whip, powdered sugar, and vanilla. Mix until thoroughly combined and smooth. Spread evenly over cooled cookie base. Any leftover can be used as a delicious fruit dip.
Arrange any combination of fruit on the cream cheese mixture. Apples and bananas are not recommended, as they tend to brown over time. Enjoy!
Pre-heat oven to 350°F. Combine pumpkin, sugar, vegetable oil, vanilla, baking soda, milk, and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, cinnamon, pumpkin spice and salt. Add dry mixture to the wet mixture and mix until just combined. Stir in chocolate chips.
Line a baking sheet with parchment paper or a baking mat. Place spoonfuls of cookie dough about 2 inches apart. Bake for 10-11 minutes. Allow to cool on the pan for a couple minutes before transferring to a cooling rack.
Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion, and cook until the onion becomes translucent. Add garlic, paprika, cumin, and chili powder and cook an additional minute. Pour the can of tomatoes with their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper to taste. Bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking. Serve over rice and garnish with chopped cilantro and/or parsley and feta cheese/goat’s cheese if desired.
*Works great for a quick weeknight meal if you make extra sauce and freeze it (prior to adding any eggs). Just thaw, add eggs, and serve with rice and garnishes!
Place crackers in a gallon Ziploc bag. Pour remaining ingredients over crackers and shake until all crackers are evenly coated. Serve and enjoy!
In a bowl or 9×13 pan, spread each ingredient (in the order listed above) in layers. Serve with tortilla chips.
In a large bowl, combine the bread flour, 2 cups of cheddar cheese, the chopped jalapenos, and salt. Stir well. In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size. Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes. Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing.
Slice the bread and serve as desired.
Run the acai smoothie packs under warm water for 5-10 seconds—just long enough to break into pieces by slapping the packs against the edge of your counter.
Add the acai, frozen banana, milk, blueberries, and peanut butter to a blender. Blend until the chunks are broken down and the mixture is smooth. The mixture should be as thick as possible, so only add more milk if you’re unable to get it to blend by pushing it down or tilting the blender.
Add fresh fruit, coconut, chia seeds, hemp heart seeds, almonds, and granola scattered on top. Drizzle agave nectar over everything and serve immediately.
*Sambazon Acai Packets work great. Usually can be found at Target or Sprouts.
**Get creative with your bowls! You can change up the smoothie blend and add any variety of fruit or other toppings!
Preheat oven to 400F. Spray or lightly grease a 9-in round or 9×9 pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in 400F oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
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In a large bowl, combine salad ingredients. In a small bowl, combine dressing ingredients and mix thoroughly. Pour dressing over salad and stir to coat thoroughly. Chill for 30 minutes and serve.
Preheat oven to 350F. Unroll and spread 1 can of crescent rolls on the bottom of an un-greased 9×13 pan. Press and pinch the seams together.
In a bowl, combine cream cheese, 1 cup sugar, and vanilla. Spread the mixture evenly over crescent roll base. Unroll the remaining can of crescent rolls on parchment paper. Press and pinch the seams together and carefully transfer on top of cream cheese mixture.
In a small bowl, mix 4 tablespoons of sugar with cinnamon. Spread melted butter over top of crescent dough and sprinkle with cinnamon-sugar mixture. Bake at 350F for 20-30 minutes.
In a large saucepan, combine all ingredients and stir to mix thoroughly over medium-high heat. Cook for 5-10 minutes. Allow to cool and pour into bottles.
Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.
Meanwhile, grease and line two bread loaf pans with parchment paper. In a new bowl, mix together the brown sugar, melted butter, and cinnamon. Remove dough from bread machine or bowl and divide into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains. Cover and let rise for 30 more minutes.
Bake at 375 degrees for 27 to 28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack.
Makes 2 loaves
**Haven’t made this yet – will try with Rhodes Rolls to make it faster and easier.
In a 5-gallon drink cooler, mix water, root beer concentrate, and sugar. Taste and add more if needed (it should taste like a good root beer, but flat).
Outside or in a very large room (for ventilation), add the dry ice (use tongs – do NOT touch the dry ice with your fingers). Mixture will begin to “boil.” Place cooler lid on top, but DO NOT SECURE. The lid will help the root beer carbonate more thoroughly, but, if pressurized by being sealed, the cooler will explode. Dry ice may solidify around nozzle and require that the root beer be served with a ladle from the top.
Pour and enjoy!
For cream soda, substitute root beer concentrate with equal parts vanilla extract and imitation rum extract. Feel free to get creative with other soda flavors!
Using a sharp knife, cut about 1-inch off the top of the artichoke and cut off the stem. Place artichokes stem side up in a steamer basket or rack. Allow to steam for 45-60 minutes.
Meanwhile, make the dipping sauce by combining all the remaining ingredients in a small bowl. Serve alongside the steamed artichokes.
Cut red cabbage into thin strips, about 3 inches long. In a food processor or blender, add cilantro and red bell pepper. Pulse until roughly chopped.
In a large bowl, combine mayonnaise, sugar, and vinegar until thoroughly mixed. Add cabbage, ingredients from the blender, jicama, green onion, and carrots. Stir until all is well-coated.
*Pressed for time? Buy a bag of tri-color coleslaw mix at the store and combine with the mayonnaise, sugar, vinegar dressing.
Preheat oven to 425 F. Cut the butter into 1/2 inch-thick squares and lay, equally spaced, in an ungreased 9×13 baking dish and place in oven, until just melted.
Place all other ingredients in a blender. Cover and blend until smooth. Pour batter into baking dish, over melted butter. Bake for 22-27 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
Combine butter, buttermilk, and sugar in a large saucepan. Bring to a boil for 2 minutes. Remove from heat and add baking soda.
In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.
Best if left in the fridge for a day before eating (especially if you want more heat).
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
SAVORY CREPES:
SWEET CREPES:
Preheat oven to 350ºF. In a bowl, mix all cake ingredients together until thoroughly combined. Pour into a greased 9×13 pan and bake for 25 minutes. Remove from oven and cool completely in the refrigerator for 1-2 hours.
In a bowl, mix pistachio pudding and cold milk together to form a pudding. Fold in cool whip until thoroughly integrated. Spread over cake and enjoy!
Combine oil, garlic, pepper flakes, and salt in a large, non-stick skillet and saute over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, and ziti pasta. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Cover and cook until mozzarella is completely melted, about 10 minutes.
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Wash the rice under running cold water till water runs clear. Soak in water for 20-30 minutes. While the rice is soaking, chop the nuts and set aside. After soaking time, discard the water.
Heat milk on medium in a large sauce pan. Let the milk come to a boil, then add the rice. Stir well and let simmer on low-medium heat for 20-25 minutes or until the rice is tender and cooked. Stir every five minutes and make sure that rice or milk is not sticking to the pan. Check by pinching the rice grain, it should mash very easily.
Add sugar and cardamom powder and stir well. Add saffron strands and chopped cashews, almonds, and raisins. Mix well. Let simmer for 6-7 minutes to thicken. When a spoonful is poured back into the pan, rice and milk should fall together in the same flow. Remove from heat and chill 2-3 hours before serving. Top with almond slivers.
**Have leftover cooked basmati rice? You can add the other ingredients and make this quickly on the stove or in the microwave. It’s generally better made with uncooked rice, though.
Preheat the oven to 350 F.
In a large bowl, smash bananas (using a potato masher works very well). Mix butter into the mashed bananas and add the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix thoroughly. If desired, add 1/2 cup of chopped walnuts or chocolate chips to the batter and mix to distribute evenly.
Spray a 4×8 inch loaf pan or 4-6 mini-loaf pans with non-stick spray. Place the batter in the pan(s), filling no more than 2/3 of the pan(s). If baking mini loaves, place them side-by-side on a baking tray. Bake for 1 hour for a full loaf or 45 minutes for mini loaves or until a toothpick comes out clean.
Allow to cool. Remove from pan(s) and slice to serve.
Cook macaroni until soft and fat. Drain. While the pasta is hot, stir in onion. Add half of the mayonnaise and the Dijon mustard and carrots. Stir well and refrigerate for at least 3 hours.
Once the macaroni mixture has sufficiently cooled, add the rest of the mayonnaise and salt and pepper to taste.
Puree jalapeños, tomato and cilantro. Combine with sour cream and guacamole in a blender. Blend until smooth, adding water slowly to obtain desired consistency. Add blue food coloring to desired shade of green.
Serve with tortilla chips.
1 can French-style green beans
1 can cream of mushroom soup
1 can mushrooms, drained
1-1/2 c French-fried onions
salt
pepper
Preheat oven to 350F. Mix green beans, soup, and mushrooms in a baking dish. Add salt and pepper to taste. Bake for 10-15 minutes until warm throughout. Top with French-fried onions and bake an additional 5 minutes.
1 can (8oz) refrigerated crescent dinner rolls
1 round (8oz) Brie cheese
1 egg, beaten
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With a knife or small cookie cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with apple slices, grapes, and berries.
Original recipe: Pillsbury Crescent-Wrapped Brie
9 eggs
1 c mayonnaise
1/2 c milk
1 c chopped spinach
2 c Colby Jack cheese
1/2 c chopped onion
1 sm can mushrooms
Salt
Pepper
Garlic powder
Preheat oven to 350F. Scramble eggs and combine with all other ingredients. Add salt, pepper, and garlic powder to taste. Pour mixture into a greased 9×13 pan. Bake for 15-20 minutes or until quiche no longer jiggles when shaken.
OPTIONAL: Line the bottom of the pan with refrigerator crescent rolls.
Combine all produce in a bowl. In a separate bowl, mix remaining ingredients to make dressing. Once dressing is well-blended, pour over salad. Stir lightly with a wooden spoon.
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Blend in with cream cheese mixture. Crumble Oreos in a blender (leave the cream in). In a large container or plastic cups, alternate cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummy worms (feel free to add a few in the layers).
1 16oz bag frozen broccoli, carrots and cauliflower combination (Broccoli Normandy)
¼ t black pepper
1 c shredded Swiss cheese
1/3 c sour cream
1 can cream of mushroom soup
1 4oz jar of pimentos (opt)
1 2.8oz can French-fried onions
Combine vegetables, soup, ½ cup cheese, sour cream, pimento and ½ can French-fried onions. Pour into 1 quart casserole. Bake, covered at 350° for 30 minutes. Add remaining cheese and onions; bake uncovered for 5 minutes.
4 medium-sized potatoes (1 1/3 lbs)
1 small onion, finely chopped (1/4 c)
2 T olive or vegetable oil
2 T chopped fresh or ¼ t dried thyme leaves
¼ t salt
1/8 t pepper
Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1 in) with shortening. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
Blend all ingredients in blender on high speed until ice cubes are crushed.
Serves 4.
*To make Orange Berry Julius, use 1/4 c frozen orange juice concentrate and 1/2 c frozen Bacardi Mixers strawberry daiquiri.
In a large mixing bowl, beat cream cheese until softened. Gradually add sugar. Blend in sour cream and vanilla. Gently fold in whipped topping, blending well. Spoon into the graham cracker crust and chill for at least 4 hours.
Combine butter and cream in saucepan over medium heat. Add parmesan cheese and stir until completely melted, scraping the bottom to prevent burning. Bring to a boil and then immediately reduce to a simmer. Add garlic powder, onion powder, salt, and parsley. Stir to combine and serve.
**For some greens, cook chopped kale in olive oil, salt, and pepper until wilted. Add to fettuccine alfredo.
In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, onion, garlic, basil, oregano, and sage. Season with salt and pepper to taste. Reduce heat to low and allow it to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
Prepare pasta according to directions listed on package, then drain. Once noodles are cool enough to handle, align on wax paper (sprayed with cooking spray to prevent sticking), side by side. Preheat oven to 375 degrees.
While pasta is boiling, drain thawed spinach in paper towels, pressing out some of the excess moisture, then chop spinach. In a mixing bowl, stir together spinach, cottage cheese, eggs, and parsley. Mix in 2 cups of the mozzarella, the asiago and the parmesan cheese.
Spread 1/4 cup of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 – 28 minutes, until cooked through.
PRO TIP: Add olive oil and salt to your water when boiling pasta. It will help prevent it from sticking.
Change-Up: Use alfredo sauce instead of marinara—or mix the two!
Make it classic lasagna-style: Layer the sauce, then uncooked oven-ready lasagna noodles, then the cheese mixture. Repeat. Add remaining sauce and a final layer of mozzarella cheese on top. Bake at 375F for 30 minutes, cover with foil, and bake for an additional 15-20 minutes (a toothpick should go through all layers with little-to-no resistance).
Mix all ingredients together. Green onions and chopped water chestnuts can be added for texture and flavor. Serve with Hawaiian sweet bread.
Boil pasta in salted water for 12 minutes. Drain. In a small saucepan, combine sugar, flour, and salt. Add juice from pineapple tidbits and egg. Cook over medium heat until thickened. Add lemon juice and mix with pasta. Refrigerate mixture for at least 30 minutes. Add mandarin oranges and pineapple. Stir in Cool Whip and add marshmallows.
You want to cook the rice in a liquid that is primarily stock – chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. While the stock is heating, heat a large skillet on medium high heat. Add the oil so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. Fluff with a fork to serve.
Serves 6 to 8.
Chop lettuce into small pieces. Add cilantro, sea salt, pepper and lime juice to taste.
