I plan on sharing only those recipes which I have personally made, and which have become "family favorites" in one form or another. Rarely do I "create" in the kitchen; more often than not I take a traditional, proven recipe and add my own spin.
Don't assume I have always enjoyed being in the kitchen. My enthusiasm for cooking and baking only manifested itself in the past 5 years or so. My family put up with many quick, thoughtless, bland, everyday meals for a looonnnnnggggg time before I understood the importance of 'cooking with love'. Spending time in the kitchen is now less a chore and more a joy! Here's hoping some of these recipes inspire you to spread the love and find some sense of accomplishment in preparing a home-cooked confection! Happy cooking:)
Don't assume I have always enjoyed being in the kitchen. My enthusiasm for cooking and baking only manifested itself in the past 5 years or so. My family put up with many quick, thoughtless, bland, everyday meals for a looonnnnnggggg time before I understood the importance of 'cooking with love'. Spending time in the kitchen is now less a chore and more a joy! Here's hoping some of these recipes inspire you to spread the love and find some sense of accomplishment in preparing a home-cooked confection! Happy cooking:)
CARROT CAKE TRIFLE WITH APRICOT PUREE (I LOVE a good trifle--so easy, but so beautiful and delicious at the same time!)
yield: 12-15 servings
prep time: 45 minutes
total time: 3 - 4 hours
Ingredients
Instructions
**Tips: 1) You can also make individual servings of this dessert layered in Mason jars 2) Pound cake or any flavor of cake mix along with any combination of fruit and berries can be substituted, making this super adaptable to just about any occasion (just remove the cream cheese from the equation) 3) Make ahead the day before to save time
yield: 12-15 servings
prep time: 45 minutes
total time: 3 - 4 hours
Ingredients
- 1 box carrot cake mix, prepared according to package directions into a 9x13 cake
- 2 pkg (3.4oz each) French Vanilla instant pudding
- 1 pkg (8oz) cream cheese, softened
- 3 cups cold milk
- 16 oz. Cool Whip (French Vanilla if seasonably available)
- 4 oz. apricot preserves
- 1 tsp honey
- 1/2 tsp cold water
- 1 cup chopped walnuts (optional)
Instructions
- Prepare the carrot cake and bake according to the package directions for a 9x13 cake. Allow the cake to cool, then cut it into cubes.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat for 2 minutes. Gently stir in half of the Cool Whip. Set aside.
- Using a hand mixer or smoothie maker, combine the apricot preserves, honey and water. Mix until combined with a consistency of thick syrup.
- In a trifle dish or glass dish, place down a layer of cake, then a drizzle of the apricot mixture, followed by a layer of the cream cheese/pudding mixture. Repeat the layers until your trifle dish is full, ending with a layer of plain Cool Whip sprinkled with chopped walnuts, carrot shavings, or caramel syrup on top. Refrigerate for a minimum of 2 hours before serving
**Tips: 1) You can also make individual servings of this dessert layered in Mason jars 2) Pound cake or any flavor of cake mix along with any combination of fruit and berries can be substituted, making this super adaptable to just about any occasion (just remove the cream cheese from the equation) 3) Make ahead the day before to save time
STUFFED SUMMER SQUASH (Need a reason to use all those fresh, summer vegetables? This is the answer!)
yield: 4 servings
prep time: 35 minutes
cook time: 45 minutes
Ingredients
Instructions:
1. Pre-heat the oven to 350 degrees F.
2. Put the squash in a 12-inch high-sided skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 8 minutes. Set the squash aside to cool.
3. Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 4 minutes.
4. Stir in the onions and peppers, and cook until softened, about 4 minutes more.
5. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down a bit, 1 more minute. Set aside to cool.
6. While the mixture is cooling, trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. Chop up the centers and combine with the sausage filling.
7. Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and chopped parsley in a small bowl and sprinkle on top of the stuffed squash.
8. Drizzle everything with olive oil and bake until golden on top, about 25 minutes.
**Tips: 1) Using pre-cooked turkey sausage crumbles as a substitute for the Italian sausage will make a lighter, healthier version 2) Serve with some wild rice to complete the meal
yield: 4 servings
prep time: 35 minutes
cook time: 45 minutes
Ingredients
- 4 large yellow squash (straight-neck variety)
- 1 tablespoon olive oil, plus more for drizzling
- 16oz zesty Italian sausages
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 pint grape tomatoes, sliced in half
- Kosher salt and freshly ground black pepper
- 1/3 cup panko breadcrumbs (or crushed butter crackers)
- 1/4 cup Parmesan
- 2 tablespoons chopped fresh parsley
Instructions:
1. Pre-heat the oven to 350 degrees F.
2. Put the squash in a 12-inch high-sided skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 8 minutes. Set the squash aside to cool.
3. Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 4 minutes.
4. Stir in the onions and peppers, and cook until softened, about 4 minutes more.
5. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down a bit, 1 more minute. Set aside to cool.
6. While the mixture is cooling, trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. Chop up the centers and combine with the sausage filling.
7. Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and chopped parsley in a small bowl and sprinkle on top of the stuffed squash.
8. Drizzle everything with olive oil and bake until golden on top, about 25 minutes.
**Tips: 1) Using pre-cooked turkey sausage crumbles as a substitute for the Italian sausage will make a lighter, healthier version 2) Serve with some wild rice to complete the meal
HAMBURGER MUSHROOM QUICHE (This was one of my favorite meals growing up; I've taken my mom's recipe and switched things up a bit to make it my own!)
yield: 2 9" quiches (8 slices each)
prep time: 20 minutes
cook time: 60 - 90 minutes
Ingredients:
Instructions:
1. Pre-heat oven to 400 degrees.
2. Prick pie shells with fork. Bake for 12-15 minutes.
3. Meanwhile, brown ground beef in a skillet; add onion, mushrooms, and spinach. Cook until onion is translucent and spinach is wilted. Set aside.
4. In a large bowl, mix soup, milk, eggs, spices and pepper. Add ground beef mixture and cheese. Pour into pre-baked pie shells.
5. Cover edges of shell with foil. Bake at 350 degrees for 60 minutes (may take up to 1 1/2 hours).
**Tips: 1) Ground turkey can be used in place of ground beef. 2) Reduced fat or fat free mushroom soup can be substituted. 3) Using frozen deep-dish pie shells make this a much quicker, easier recipe, but homemade pie shells can also be used.
yield: 2 9" quiches (8 slices each)
prep time: 20 minutes
cook time: 60 - 90 minutes
Ingredients:
- 1 lb. ground beef
- 2 can cream of mushroom soup
- 1 C milk
- 4 eggs, slightly beaten
- 3 Tbsp chives
- 1/4 tsp salt
- 1/2 tsp black pepper
- Dash of Tabasco
- 8 oz fresh mushrooms, sliced
- 1 C shredded Swiss cheese
- 2 C fresh baby spinach leaves
- 1 medium onion, chopped
- 2 9" deep dish pie shells
Instructions:
1. Pre-heat oven to 400 degrees.
2. Prick pie shells with fork. Bake for 12-15 minutes.
3. Meanwhile, brown ground beef in a skillet; add onion, mushrooms, and spinach. Cook until onion is translucent and spinach is wilted. Set aside.
4. In a large bowl, mix soup, milk, eggs, spices and pepper. Add ground beef mixture and cheese. Pour into pre-baked pie shells.
5. Cover edges of shell with foil. Bake at 350 degrees for 60 minutes (may take up to 1 1/2 hours).
**Tips: 1) Ground turkey can be used in place of ground beef. 2) Reduced fat or fat free mushroom soup can be substituted. 3) Using frozen deep-dish pie shells make this a much quicker, easier recipe, but homemade pie shells can also be used.
SPINACH LASAGNA ROLL-UPS (Given the hubby's job with an Italian restaurant concept, I don't get to cook pasta very often--but even he LOVES these!)
yield: 6 servings
prep time: 30 minutes
cook time: 20 minutes
Ingredients:
**Tips: 1) Adding more veggies like mushrooms, squash or zucchini make these roll-ups even more decadent.
2) Serve with garlic bread and a fresh salad for a complete meal.
yield: 6 servings
prep time: 30 minutes
cook time: 20 minutes
Ingredients:
- 12 uncooked lasagna noodles
- 2 eggs, lightly beaten
- 2-1/2 cups ricotta cheese
- 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2-3 C fresh, baby spinach
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 jar (26 ounces) your favorite spaghetti sauce
- Pre-heat oven to 375 degrees.
- Cook lasagna noodles according to package directions; drain. Lay noodles out on parchment paper.
- Meanwhile, saute onion, salt, and pepper in skillet over medium heat until translucent (about 10 minutes).
- Add fresh spinach and saute until wilted.
- In a large bowl, combine the eggs, cheeses, spinach, onions, and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
- Pour 1 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce.
- Top with remaining sauce. Bake, uncovered, for 20-25 minutes or until heated through.
**Tips: 1) Adding more veggies like mushrooms, squash or zucchini make these roll-ups even more decadent.
2) Serve with garlic bread and a fresh salad for a complete meal.
ROASTED VEGGIE AND QUINOA CUPS (These make a great snack, appetizer, or pot-luck dish, and the filling by itself is delightful!)
yield: 24 individual cups
prep time: 20 minutes
cook time: 3-5 minutes
Ingredients:
Instructions:
1. Pre-heat oven to 350 degrees.
2. Saute pepper, onion, mushrooms, edamame, kale, and seasonings in a skillet with olive oil over medium heat for 10 minutes until peppers and onions are soft and flavors have come together.
3. Meanwhile, place frozen phyllo cups on baking sheet and bake in oven for 3-5 minutes until lightly browned.
4. Add cooked quinoa and stir until warmed through.
5. Using a spoon or small scoop, add filling to quinoa cups. Serve either warm, or cool filling in refrigerator and serve as a chilled dish.
yield: 24 individual cups
prep time: 20 minutes
cook time: 3-5 minutes
Ingredients:
- 2 C cooked quinoa
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 1/2 C fresh mushrooms, chopped
- 1 C edamame, shelled
- 1/4 C kale, chopped
- 1 Tbs. olive oil
- 2 pkgs frozen prepared phyllo cups
- salt, pepper, Italian seasoning, crushed red pepper flakes to taste
Instructions:
1. Pre-heat oven to 350 degrees.
2. Saute pepper, onion, mushrooms, edamame, kale, and seasonings in a skillet with olive oil over medium heat for 10 minutes until peppers and onions are soft and flavors have come together.
3. Meanwhile, place frozen phyllo cups on baking sheet and bake in oven for 3-5 minutes until lightly browned.
4. Add cooked quinoa and stir until warmed through.
5. Using a spoon or small scoop, add filling to quinoa cups. Serve either warm, or cool filling in refrigerator and serve as a chilled dish.
TACO CRESCENT RING (My family LOVES Mexican food, so I'm always searching for more creative ways to fix their favorite dishes; this one is a definite crowd pleaser!)
yield: 4-6 servings
prep time: 20 minutes
cook time: 20 minutes
Ingredients:
Instructions:
1. Heat oven to 375°F.
2. In 10-inch nonstick skillet, cook beef until no longer pink. Add chopped onions and peppers. Cook until vegetables soft.
3. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened.
4. Remove meat mixture from heat and add cheese.
5. Unroll both cans of dough; separate into 16 triangles.
6. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
7. Spoon beef mixture on the half of each triangle closest to center of ring.
8. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
9. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
**Tips: 1) I substitute ground turkey for the ground beef to lighten the dish slightly. 2) serve with seasoned beans, Mexicali corn, or a fresh salad to complete the meal.
yield: 4-6 servings
prep time: 20 minutes
cook time: 20 minutes
Ingredients:
- 1-1 1/2lbs ground beef
- 1 medium onion, chopped
- 1 bell pepper, chopped (any color will work)
- 1 pkg taco seasoning mix
- 1 cup shredded cheese (Mexican blend or your favorite)
- 2 cans (8oz each) refrigerated crescent dinner rolls
- shredded lettuce, chopped tomatoes, salsa, sour cream for garnish
Instructions:
1. Heat oven to 375°F.
2. In 10-inch nonstick skillet, cook beef until no longer pink. Add chopped onions and peppers. Cook until vegetables soft.
3. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened.
4. Remove meat mixture from heat and add cheese.
5. Unroll both cans of dough; separate into 16 triangles.
6. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
7. Spoon beef mixture on the half of each triangle closest to center of ring.
8. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
9. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
**Tips: 1) I substitute ground turkey for the ground beef to lighten the dish slightly. 2) serve with seasoned beans, Mexicali corn, or a fresh salad to complete the meal.
BLUEBERRY LEMON SHORTBREAD BARS (The MOST delicious way to use those leftover blueberries!)
yield: 20 large bars
prep time: 30 minutes
cook time: 10 minutes
Ingredients:
yield: 20 large bars
prep time: 30 minutes
cook time: 10 minutes
Ingredients:
- 1 C powdered sugar
- 2 C Butter, cut into cubes and semi-soft(4 sticks, or 1 lb.)
- 7 large egg yolks
- 2 large eggs
- 1 C + 2 Tbs sugar
- ⅔ C lemon juice (from about 4-5 medium lemons), strained
- ½ tsp salt
- 4 Tbs unsalted butter, cut in to 4 pieces
- 3 Tbs heavy cream or Greek yogurt
- 2 C Blueberries
- 4 C all-purpose flour
- For the crust:
- Preheat the oven to 350 degrees.
- Put the flour and powdered sugar in a food processor and process briefly, about 2 seconds. Add the butter pieces and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Reserve ⅓ of the shortbread dough. Place the other ⅔ of the dough on a parchment lined baking sheet. Press the shortbread in an even layer on top of the parchment paper on the baking sheet.
- Bake the crust until the edges start to brown, about 15-17 minutes. Remove from oven and set aside.
- For the filling:
- In a medium saucepan whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice and salt and whisk until well combined, about 30 seconds.
- Add the butter pieces and cook over medium-low heat, stirring constantly with a whisk, until the curd thickens, about 6 minutes.
- Stir in the heavy cream, fold the blueberries into the curd and then pour the curd into the warm crust. Spread as evenly as you can across the crust, taking care to evenly distribute the blueberries. Crumble the reserved shortbread dough evenly over the top of the filling.
- Bake until the filling is shiny and opaque and the blueberries have burst, and the crumble is lightly golden brown, about 10 minutes. Let the bars cool. Cut into 2 inch squares, wiping the knife blade clean between each cut. Sieve powdered sugar over the bars, if you prefer.
CINNAMON ROLL BREAD PUDDING BREAKFAST CASSEROLE (A bread pudding using cinnamon rolls that tastes just like baked French toast!)
yield: 8 to 10 servings
prep time: 15 minutes
cook time: 40 minutes
One of my husband's favorite desserts is bread pudding! This casserole combines the best of dessert and breakfast decadence in one delicious, easy to make, casserole. I took this to a Christmas pot-luck brunch and I brought home an empty dish!
Ingredients:
**Tips: 1) If you do not own a microwave (like us!), simply empty the icing containers into a small pan on the stove-top and heat on low, adding a small amount of water if necessary, until the icing reaches the desired drizzling consistency. 2) If you are making this casserole for a smaller group, simply halve all ingredients, using 1 egg instead of two. 3) Reduced-fat cinnamon rolls, egg substitute, and lighter cream are all acceptable alternatives to make this recipe healthier and will be virtually transparent to your guests:)
yield: 8 to 10 servings
prep time: 15 minutes
cook time: 40 minutes
One of my husband's favorite desserts is bread pudding! This casserole combines the best of dessert and breakfast decadence in one delicious, easy to make, casserole. I took this to a Christmas pot-luck brunch and I brought home an empty dish!
Ingredients:
- 2 Tbsp. unsalted butter, melted
- 2 cans refrigerated cinnamon rolls (Pillsbury or similar brand), icing reserved
- 3 large eggs
- 1/2 C heavy cream
- 1 1/2 tsp. cinnamon
- 2 tsp. vanilla extract
- pinch of salt
- 1/2 C pecan or walnut pieces (optional)
- 1/2 C maple syrup
- powdered sugar (optional)
- Preheat the oven to 375 degrees F. Drizzle the melted butter in the bottom of a 13 x 9-inch baking dish. Separate the cinnamon rolls and cut each into 6 or 8 pieces. Place them in the baking dish.
- Whisk together the eggs, cream, cinnamon, vanilla and a pinch of salt. Pour the mixture over the cinnamon rolls. Scatter the pecans or walnuts over the top. Drizzle with the maple syrup.
- Bake for 30-35 minutes or until golden brown and puffy. Insert a butter knife into center of casserole to make sure casserole is cooked through (knife should come out clean). Let rest 15 minutes before serving.
- Remove the metal cover from the icing and warm in the microwave 10-15 seconds, or until thin enough to drizzle on top of the casserole. Sprinkle with powdered sugar, if desired.
**Tips: 1) If you do not own a microwave (like us!), simply empty the icing containers into a small pan on the stove-top and heat on low, adding a small amount of water if necessary, until the icing reaches the desired drizzling consistency. 2) If you are making this casserole for a smaller group, simply halve all ingredients, using 1 egg instead of two. 3) Reduced-fat cinnamon rolls, egg substitute, and lighter cream are all acceptable alternatives to make this recipe healthier and will be virtually transparent to your guests:)
SLOW-COOKER BBQ MEATLOAF (This is a barbecue flavored meatloaf cooked in the slow cooker. I like to serve it with coleslaw and roasted potatoes!)
yield: Serves 4-6
prep time: 15 minutes
cook time: 8 - 10 hours
Ingredients:
**Tips: 1) I have switched out almost all of our ground beef to ground turkey; meatloaf, tacos, lasagna, chili, etc. all have transitioned to ground turkey in our household. Ground turkey needs more seasoning than ground beef, so be generous in the use of pepper, spices, and the like. 2) This is a great 'work week' recipe as it only takes a few minutes in the morning for prep and then you can set it and forget it! The house smells soooo good after a long day of work and you can feel good about getting a home-cooked meal on the table for the family in a matter of minutes!
yield: Serves 4-6
prep time: 15 minutes
cook time: 8 - 10 hours
Ingredients:
- 2 to 2 1/2 lbs ground turkey (at least 90% fat-free)
- 1 can tomato soup, divided
- 1 egg, slightly beaten
- 1 C crushed butter crackers
- 2 Tbs honey
- 1 Tbs plus 2 tsp Worcestershire sauce, divided
- 2 Tbs dried minced onions (can use 1/2 pkg dried onion soup mix instead!)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 C water
- 2 tsp prepared mustard (brown mustard preferred to yellow mustard)
- 2 Tbs brown sugar
- 1/2 tsp crushed red pepper flakes (optional)
- Combine ground turkey with half of the tomato soup, egg, crackers, honey, 2 tsp Worcestershire sauce, onions, salt, pepper, and red pepper flakes.
- Mix well and form into a ball.
- Measure out two lengths of aluminum foil; enough to allow an inch or so to extend out of the pot on all sides (the two pieces will overlap on the bottom of the pot). Now crinkle the foil slightly. Spread the foil flat and place inside the slow cooker/Crock Pot. This will make it easier to lift the meatloaf and keep it out of the drippings!
- Combine remaining soup, 1 Tbs Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf.
- Cover and cook on low for 8 to 10 hours.
**Tips: 1) I have switched out almost all of our ground beef to ground turkey; meatloaf, tacos, lasagna, chili, etc. all have transitioned to ground turkey in our household. Ground turkey needs more seasoning than ground beef, so be generous in the use of pepper, spices, and the like. 2) This is a great 'work week' recipe as it only takes a few minutes in the morning for prep and then you can set it and forget it! The house smells soooo good after a long day of work and you can feel good about getting a home-cooked meal on the table for the family in a matter of minutes!
BUNDT PAN BANANA BREAD (Moist, delicious bread you can serve for breakfast or dessert!)
yield: 12 servings
prep time: 10 minutes
cook time: 60-65 minutes
Ingredients:
**Tips: 1) I always add a couple of tablespoons of ground flax seeds into my baking items. No one will know the difference and it's a great source of antioxidants and Omega-3's! (I also add this into our fruit and yogurt smoothies...shhhhhh, don't tell!) 2) A dusting of powdered sugar on the cooled bread or a drizzle of caramel sauce will take this recipe easily from a breakfast side to a decadent and satisfying dessert! 3) We eat a LOT of bananas! But occasionally, we get a few that get brown too fast. This is my "go to" way of transforming them into something warm and delectable!
yield: 12 servings
prep time: 10 minutes
cook time: 60-65 minutes
Ingredients:
- 2 C all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 Tbs honey
- 1/2 C butter
- 3/4 C brown sugar
- 2 large eggs, beaten
- 2 - 3 overripe bananas, mashed
- Preheat oven to 350°.
- Spray bundt pan lightly with non-stick cooking spray.
- In large bowl, combine flour, soda, salt, cinnamon and nutmeg.
- In separate bowl, cream together butter and brown sugar.
- Stir in eggs, vanilla, honey, and mashed bananas until well blended.
- Stir banana mixture into flour mixture; stir just to moisten.
- Pour batter into prepared bundt pan.
- Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of bread comes out clean.
- Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
**Tips: 1) I always add a couple of tablespoons of ground flax seeds into my baking items. No one will know the difference and it's a great source of antioxidants and Omega-3's! (I also add this into our fruit and yogurt smoothies...shhhhhh, don't tell!) 2) A dusting of powdered sugar on the cooled bread or a drizzle of caramel sauce will take this recipe easily from a breakfast side to a decadent and satisfying dessert! 3) We eat a LOT of bananas! But occasionally, we get a few that get brown too fast. This is my "go to" way of transforming them into something warm and delectable!
SAUSAGE AND HASHBROWN BREAKFAST CASSEROLE (Made ahead or same-day, this casserole is the perfect choice for a holiday brunch or weekend wake-up!)
yield: 10-15 servings
prep time: 15 minutes
cook time: 40 - 50 minutes
Ingredients:
**Tips: 1) Turkey sausage is a good alternative to the pork sausage (crumbled bacon or diced ham could also be substituted for the sausage) 2) Any number of vegetables can be added to this casserole, whatever you may have leftover or in-season; spinach, mushrooms, squash, zucchini, asparagus, tomatoes, etc. 3) To make ahead, follow steps 1-5 the night before. Refrigerate overnight. Bake in the morning for a stress-free start!
yield: 10-15 servings
prep time: 15 minutes
cook time: 40 - 50 minutes
Ingredients:
- 1 lb ground Italian pork sausage
- 1 (30-ounce) package refrigerated hash browns with onions and peppers
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp Italian seasoning
- 1 C shredded Cheddar cheese
- 8 large eggs
- 1/2 C heavy whipping cream
- 3/4 C milk
- Brown sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well.
- Layer hash browns, followed by sausage into a 13 x 9-inch prepared baking dish (just sprayed lightly with non-stick cooking spray).
- Whisk together eggs, whipping cream, milk, Italian seasoning, salt, and pepper. Pour evenly over potato and sausage mixture.
- Sprinkle Cheddar cheese over the top of the casserole and cover tightly with tin foil.
- Bake at 350° for 35 to 40 minutes. Remove tin foil and check to make sure center of the casserole is cooked through. Adjust cooking time accordingly. Bake for at least 10 more minutes with tin foil removed, to melt cheese and brown topping.
**Tips: 1) Turkey sausage is a good alternative to the pork sausage (crumbled bacon or diced ham could also be substituted for the sausage) 2) Any number of vegetables can be added to this casserole, whatever you may have leftover or in-season; spinach, mushrooms, squash, zucchini, asparagus, tomatoes, etc. 3) To make ahead, follow steps 1-5 the night before. Refrigerate overnight. Bake in the morning for a stress-free start!
SUMMER STEW (This is a hearty stew packed with summer vegetables and comes together quick enough to make during the work week)
yield: 4 servings
prep time: 15 minutes
cook time: 20 minutes
Ingredients:
**Tips: 1) Any additional veggies you have on-hand could be added (mushrooms, spinach, green beans, etc.). 2) Serve with crusty bread and a side tossed salad for a beautifully balanced meal. 3) The beef roast in this recipe could easily be substituted with smoked sausage, leftover rotisserie chicken, or shredded pork.
yield: 4 servings
prep time: 15 minutes
cook time: 20 minutes
Ingredients:
- 1 17 oz package refrigerated cooked beef roast au jus (even better - use the leftovers from the previous day's roast!)
- 1 8 oz package peeled fresh baby carrots (left whole or sliced depending on your preference)
- 1 small zucchini, halved and sliced
- 1 small yellow squash, halved and sliced
- 1 1/2 C water
- 1/2 16 oz package refrigerated diced potatoes (about 2 C)
- 1 14.5 oz can diced fire-roasted tomatoes with garlic
- 2 tsp Italian seasoning
- Pour juices from beef roast into large saucepan; set meat aside. Add carrots, zucchini, squash, and 1 C water to saucepan; bring to boil. Reduce heat and simmer, covered, 3 minutes.
- Add remaining water, potatoes, tomatoes ,and Italian seasoning. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender.
- Break beef into bite-size pieces and add to stew; heat through (approximately 7-8 minutes)
- Season with salt and pepper.
**Tips: 1) Any additional veggies you have on-hand could be added (mushrooms, spinach, green beans, etc.). 2) Serve with crusty bread and a side tossed salad for a beautifully balanced meal. 3) The beef roast in this recipe could easily be substituted with smoked sausage, leftover rotisserie chicken, or shredded pork.
CHICKEN FLORENTINE ARTICHOKE BAKE (Packed with veggies, pasta, and a light cream sauce, this casserole comes together quick and easy)
yield: 6 - 8 servings
prep time: 30 minutes
cook time: 30 minutes
Ingredients:
Instructions:
**Tips: 1) Serve with garlic bread and a fresh salad to complete the meal 2) Any fresh garden vegetables could be added to the medley (asparagus, green beans, peas, broccoli, etc.)
yield: 6 - 8 servings
prep time: 30 minutes
cook time: 30 minutes
Ingredients:
- 8 oz dried bow tie pasta
- 1 small onion, chopped
- 1 small zucchini sliced lengthwise, chopped
- 1 small yellow squash sliced lengthwise, chopped
- 1 Tbs butter
- 2 eggs, lightly beaten
- 1 1/4 C milk
- 1/4 C heavy whipping cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 1/4 tsp ground black pepper
- 2 C chopped cooked chicken (leftover rotisserie or even canned chicken breast would work)
- 2 C shredded Monterey Jack cheese
- 1 14 oz can artichoke hearts, drained and quartered
- 1 10 oz package frozen chopped spinach, thawed and well-drained
- 1/2 C oil-packed dried tomatoes, drained and chopped
- 1/4 C grated Parmesan cheese
- 1/2 C coarse dried bread crumbs
- 1 Tbs butter, melted
Instructions:
- Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Meanwhile, in a medium skillet cook onion, zucchini, and squash in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally.
- In a large bowl combine eggs, milk, herbs, salt, crushed red pepper (if desired), and black pepper. Stir in pasta, onion, chicken, Monterey Jack cheese, artichokes, spinach, dried tomatoes, and 2 tablespoons of the Parmesan cheese. Transfer mixture to an ungreased 3-quart rectangular baking dish.
- Bake, covered, for 20 minutes. In a small bowl combine the remaining 2 Tbs Parmesan cheese with the bread crumbs. Drizzle with melted butter; toss gently to coat. Sprinkle crumb mixture over pasta mixture. Bake, uncovered, about 10 minutes more or until golden brown.
**Tips: 1) Serve with garlic bread and a fresh salad to complete the meal 2) Any fresh garden vegetables could be added to the medley (asparagus, green beans, peas, broccoli, etc.)
ZUCCHINI-APPLE BREAD WITH CINNAMON CRUNCH TOPPING (Moist, tasty bread is great for breakfast, after-school, or just about anytime! Plus, the house will smell delicious!)
yield: 6 mini loaves or 2 large loaves
prep time: 20 minutes
cook time: 1 hour
Ingredients (Bread):
Instructions:
**Tips: 1) Any type of apple will work; I prefer Honey Crisp due to the size and flavor 2) If you are a nut or dried-fruit fan, feel free to add a 1/2 C of walnuts, dried cherries, or raisins to the batter
3) Rolled oats, flax seed, or sunflower seeds could also be added to the crunch topping for some added flare:)
yield: 6 mini loaves or 2 large loaves
prep time: 20 minutes
cook time: 1 hour
Ingredients (Bread):
- 4 eggs
- 1 C white sugar
- 1 C brown sugar
- 1/2 C vegetable oil
- 1 tsp vanilla extract
- 3 1/2 C all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 2 C peeled, chopped zucchini
- 1 C peeled,chopped apple
- 1/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions:
- Preheat oven to 350 degrees F. Grease 2 - 9x5 inch loaf pans.
- In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in zucchini and apple. Pour into prepared pans.
- Combine topping ingredients in small bowl. Using fingers, crumble the mixture until well-blended.
- Sprinkle top of both loaves generously with cinnamon crunch topping.
- Bake 1 hour, or until knife inserted in the middle of the loaf comes out clean. Let cool in pans 10 minutes before removing to wire rack to cool completely.
**Tips: 1) Any type of apple will work; I prefer Honey Crisp due to the size and flavor 2) If you are a nut or dried-fruit fan, feel free to add a 1/2 C of walnuts, dried cherries, or raisins to the batter
3) Rolled oats, flax seed, or sunflower seeds could also be added to the crunch topping for some added flare:)
SLOW-COOKER CHICKEN AND DUMPLINGS (an old, familiar favorite made easy and delicious!)
yield: 6-8 servings
prep time: 10 minutes
cook time: 8 hours
Ingredients:
Instructions:
**Tips: 1) Additional veggies may be added to the mix, such as peas, green beans, asparagus, or broccoli 2) Certainly, homemade biscuits could be substituted for the canned variety, or the soup mixture could be served over the biscuits as well 3) Low-fat or low-sodium soups are perfectly suitable alternatives.
yield: 6-8 servings
prep time: 10 minutes
cook time: 8 hours
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 Tbs butter
- 1 can Cream of Chicken soup
- 1 can Cream of Celery soup
- 3 1/2 C chicken stock
- 1 onion, chopped
- 1 C celery, chopped
- 1 C carrots, chopped
- 2 chicken bouillon cubes
- fresh ground pepper to taste
- 1 tsp Italian seasoning
- 10oz can refrigerator biscuits
Instructions:
- In a large bowl, mix all ingredients (EXCEPT chicken and biscuits) with a wooden spoon until combined.
- Pour mixture into 6 qt. slow cooker.
- Add the chicken breasts to the slow cooker, covering them with the mixture.
- Cook on low setting for 8 hours.
- About 1 hour before serving, remove chicken and pull into pieces, returning the now shredded chicken to the soup mixture.
- At the same time, open the can of biscuits and cut each biscuit into four pieces; place the biscuit pieces into the soup mixture.
**Tips: 1) Additional veggies may be added to the mix, such as peas, green beans, asparagus, or broccoli 2) Certainly, homemade biscuits could be substituted for the canned variety, or the soup mixture could be served over the biscuits as well 3) Low-fat or low-sodium soups are perfectly suitable alternatives.
SLOW-COOKER LASAGNA (ooey-gooey goodness without the fuss of lots of prep and no need to use up oven space)
yield: 6 servings
prep time: 20 minutes
cook time: 6 hours
Ingredients:
Instructions:
**Tips: 1) Could add any other veggies you like including spinach or mushrooms 2) Could substitute pre-mixed Italian seasoning for dried oregano and basil 3) Serve with garlic toast and a fresh salad to complete the Italian experience:) 4) Though many of my slow-cooker recipes are made for all-day cooking, this one is a bit shorter, so make sure to plan this for a day when you can start the process mid-day
yield: 6 servings
prep time: 20 minutes
cook time: 6 hours
Ingredients:
- 1 lb lean ground beef or turkey, uncooked
- 1 small onion, chopped
- 1 small yellow squash, thinly sliced
- 1 small zucchini, thinly sliced
- 1 clove garlic, minced
- 1 28 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 1 C part-skim ricotta cheese
- 1 1/2 C shredded part-skim mozzarella cheese
- 6 lasagna noodles, uncooked
- 1/2 C shredded parmesan cheese
Instructions:
- Heat a large non-stick skillet over medium-high heat. Add beef/turkey, onion, and garlic.
- Cook, stirring frequently, breaking up the meat with a wooden spoon as it cooks (about 5-7 minutes).
- Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer for 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of the beef/turkey mixture in the bottom of the slow-cooker. Break 3 lasagna sheets in half and arrange over mixture; top with half the sliced zucchini and half the sliced yellow squash; top that with half of the ricotta mixture.
- Repeat with another layer and finish with the remaining 1/3 of the beef/turkey mixture.
- Cover and cook on low setting for 4-6 hours. Remove cover; turn off heat and season to taste.
- In a small bowl, combine remaining 1/2 cup mozzarella cheese and parmesan cheese; sprinkle over beef/turkey mixture. Cover and set aside until cheese melts and lasagna firms up (about 10 minutes).
**Tips: 1) Could add any other veggies you like including spinach or mushrooms 2) Could substitute pre-mixed Italian seasoning for dried oregano and basil 3) Serve with garlic toast and a fresh salad to complete the Italian experience:) 4) Though many of my slow-cooker recipes are made for all-day cooking, this one is a bit shorter, so make sure to plan this for a day when you can start the process mid-day
SLOW-COOKER VEGETABLE SOUP (this has quickly become a family favorite and there are so many variations you can do to make it your own!)
yield: 6-8 servings
prep time: 15 minutes
cook time: 8 hours
Ingredients:
Instructions:
**Tips: 1) This soup is great anytime of year and can be served either hot or cold 2) Literally any vegetable you have available could be added; feel free to play around with your favorite combinations 3) Broccoli slaw makes a great substitution for non-cabbage lovers 4) The beans are not necessary, but add a good amount of fiber and protein
yield: 6-8 servings
prep time: 15 minutes
cook time: 8 hours
Ingredients:
- 1/2 bag fresh baby spinach
- 1/2 head of red or green cabbage, sliced thinly into ribbons or rough chopped
- 3/4 C celery, sliced into bite-size pieces
- 3/4 C carrots, sliced into bite-size pieces
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- 2 dried bay leaves
- 1 15 oz can fire-roasted diced tomatoes
- 1 15 oz can rinsed beans (white beans, kidney beans, or chick peas)
- 3 cups beef stock (could use vegetable stock)
Instructions:
- Dump all raw vegetables into slow cooker, ending with the spinach.
- On top of the spinach, sprinkle garlic all dried seasonings.
- Next, spread the fire-roasted tomatoes over all the vegetables and seasonings, followed by the beans.
- Pour beef stock over all ingredients.
- Cover and cook on low for 8 hours, stirring occasionally. Add additional stock if necessary to reach desired consistency.
**Tips: 1) This soup is great anytime of year and can be served either hot or cold 2) Literally any vegetable you have available could be added; feel free to play around with your favorite combinations 3) Broccoli slaw makes a great substitution for non-cabbage lovers 4) The beans are not necessary, but add a good amount of fiber and protein
OVEN-BAKED CHURROS (this recipe is low on guilt but packed with sugary sweetness - great for potluck, party, or any special occasion!)
yield: 36-40 churros
prep time: 10 minutes
cook time: 8-10 minutes
Ingredients:
**Tips: 1) Instead of stick butter, spray butter could be used: this results in a lighter coating and is a bit less messy 2) A pizza cutter is a great tool to use for cutting the dough strips quickly and easily 3) Though these are delicious by themselves, you could also serve with a glaze or warm fudge for dipping
yield: 36-40 churros
prep time: 10 minutes
cook time: 8-10 minutes
Ingredients:
- 2 sheets frozen puff pastry dough, thawed
- 1 C granulated sugar
- 4 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 C (1 stick) butter, melted
- Preheat oven to 450 degrees F.
- Unfold and cut puff pastry sheets in half lengthwise; then cut each half crosswise into 1" wide strips.
- Place strips on a lightly greased parchment paper-lined baking sheet.
- Bake 8-10 minutes or until golden brown.
- Meanwhile, combine sugar, cinnamon, and nutmeg.
- Remove churros from oven and dip in butter, then roll in cinnamon-sugar-nutmeg mixture.
- Let stand on wire rack for 5 minutes or until dry.
**Tips: 1) Instead of stick butter, spray butter could be used: this results in a lighter coating and is a bit less messy 2) A pizza cutter is a great tool to use for cutting the dough strips quickly and easily 3) Though these are delicious by themselves, you could also serve with a glaze or warm fudge for dipping
CANDIED SWEET POTATO CASSEROLE WITH PARSNIPS AND CARROTS (this has quickly become a holiday favorite and will surely be on our Thanksgiving table!)
yield: 12 servings
prep time: 20 minutes
cook time: 30 minutes
Ingredients:
** Tips: 1)You could easily do steps 1-4 ahead of time and then refrigerate until you are ready to bake 2) I serve this with a little fresh lemon peel on top and a few sprigs of thyme
yield: 12 servings
prep time: 20 minutes
cook time: 30 minutes
Ingredients:
- 2 lb sweet potatoes, peeled and cut into 1-inch pieces (about 3 medium)
- 1 lb parsnips, peeled and cut into 1-inch pieces (about 6 medium)
- 1 lb carrots, peeled and cut into 1-inch pieces (about 6 medium)
- 3/4 C whipping cream
- 2 Tbs butter, cut into 1-inch or smaller pieces
- 2 Tbs maple syrup
- 1 Tbs finely shredded lemon peel
- 1/2 tsp salt
- 1 13 oz jar marshmallow creme
- In a 5- to 6-quart Dutch oven cook sweet potatoes, parsnips, and carrots, covered, in enough boiling salted water to cover for 15 to 20 minutes or until tender; drain.
- Return potato mixture to Dutch oven and preheat oven to 400 degrees F.
- Mash potato mixture with a potato masher or an electric mixer on low speed until smooth.
- Gradually add whipping cream, butter, maple syrup, lemon peel, and salt, beating to make potato mixture light and fluffy. Transfer to a 2-quart baking dish.
- Spoon small spoonfuls of marshmallow creme onto potato mixture; spread evenly to cover surface.
- Bake for 15 to 20 minutes or until marshmallow creme is puffed and light brown.
** Tips: 1)You could easily do steps 1-4 ahead of time and then refrigerate until you are ready to bake 2) I serve this with a little fresh lemon peel on top and a few sprigs of thyme
HOMEMADE CHERRY CHIP CAKE (This has become a birthday standard and since the boxed mix is so difficult to find, I've mastered the scratch version...it's easier than you think!)
yield: 10-12 servings
prep time: 20 minutes
cook time: 25 minutes
Ingredients:
**Tips: 1) I use store-bought cream cheese frosting for this cake, but you could just as easily make your own if so inclined 2) I switched to unbleached all-purpose flour a few years ago and it works just as well 3) You could double the recipe and make a thicker 3-layer cake
yield: 10-12 servings
prep time: 20 minutes
cook time: 25 minutes
Ingredients:
- 1 1/2 sticks butter, room temp
- 1 1/4 C granulated sugar
- 2 C all-purpose flour
- 1 Tbs baking powder
- 1/2 tsp salt
- 6 large egg whites (3/4 C)
- 3/4 C milk (I used unflavored almond milk)
- 1/2 tsp almond extract
- 2 Tbs maraschino cherry juice (from the jar with the cherries)
- 10 oz jar maraschino cherries, very well drained and finely minced
- Spray 2 9″ round cake pans with non-stick cooking spray. (Or you could make a 9×13 or 24 cupcakes.)
- In the bowl of a stand mixer add butter and sugar. Whip until the mixture is very light and fluffy. (This is very important--it will take about 5-6 minutes of mixing on high speed.)
- While the sugar and butter mix, measure the flour, baking powder and salt int to a large bowl and stir together. Set aside.
- In a large measuring cup, measure out the egg whites and milk. Mix the extract and cherry juice into the egg and milk mixture. Set aside.
- Once the butter/sugar mix is fluffy, turn the mixer down to low and carefully add the dry and wet ingredients to the butter mix a little at a time. Start and end with the dry ingredients.
- Stir in the minced cherries.
- Pour the batter into the prepared pans.
- Bake at 350 degrees for 25-30 minutes. Cool completely before icing.
**Tips: 1) I use store-bought cream cheese frosting for this cake, but you could just as easily make your own if so inclined 2) I switched to unbleached all-purpose flour a few years ago and it works just as well 3) You could double the recipe and make a thicker 3-layer cake