Categories
DESSERT

FRESH STRAWBERRY COBBLER

Fresh Strawberry Cobbler-Individual cobblers bursting with fresh berry flavor and a crumb topping!
I can’t believe how fast the year is going all the sudden. My youngest daughter’s Birthday is in just 2 weeks. She’ll be 12. She’s my baby. The last one. Kids just grow up way too fast.
While counting down weeks, we also realized there’s only 6 weeks left till school gets out. Yes, we’re one of those school systems that gets out before Memorial Day. Now my kids will be back in School the beginning of August.
When I was a kid, school didn’t start until after Labor Day and it went until almost the end of June. I guess it’s all the same in the end.  And we do get some better deals on our vacations since half the country is still in school.
The really scary thought that hit me was there’s only about 3 weeks left of Strawberry season around here.  Just 21 days (give or take) to go out to the u-pick fields. To hand select the best berries I can find. To eat them just fresh from the fields.
I’ll freeze as many as I can, and I hope to make some jam this year. We’ll also enjoy as many fresh strawberry treats as possible.
This Fresh Strawberry Cobbler was perfection. Just the right sweetness, the strawberries don’t get all mushy, and the crumb topping. I think I could eat a dish of it all alone!

Ingredients

  • 4-5 cups fresh strawberries, sliced in quarters
  • 1/4 cup granulated sugar
  • 4 teaspoons cornstarch
  • 4 teaspoons cold water
  • 1/2 cup brown sugar
  • 1/2 cup quick cooking oats
  • 1/3 cup all purpose flour
  • 1/4 cup butter, softened

Instructions

  1. Combine strawberries and sugar in a medium saucepan. Let sit for 30 minutes with no heat. When time is up, stir strawberries and sugar then turn heat to medium for about 5 minutes. Combine cornstarch and cold water, making sure cornstarch is completely dissolved. Add cornstarch mixture to strawberries. Continue to heat until strawberries start to boil, stirring occasionally. Remove from heat.
  2. Make the topping-combine remaining ingredients using a pastry blender, until all combined and mixture is crumbly.

You can find complete recipes of this FRESH STRAWBERRY COBBLER in chocolatechocolateandmore.com

Categories
HEALTHY

BLUEBERRY BREAKFAST QUINOA

Start your day off right with this protein-packed quinoa breakfast bowl with a touch of tart sweetness from fresh blueberries and a drizzle of honey!
I’ve become a bit obsessed with quinoa – I’m so obsessed that I actually counted 5 bags of Bob’s Red Mill quinoa in my pantry. Plus a bag of TJ’s red quinoa. I think I might have a Costco-stash of quinoa somewhere around the house too.
Yeah, like I said. I’m obsessed.
Jason won’t actually touch quinoa with a 10-ft pole so all this quinoa is actually just for me.
So in an effort to use some of it up, I decided to make a simple breakfast quinoa. It’s more like a quinoa-type-cereal, except it’s packed with protein, fresh blueberries, drizzle of honey for a touch of sweetness, and sliced almonds for that added crunch. It’s the perfect way to start off your morning, or even fulfill your hungry cravings during the midnight hour!

INGREDIENTS:

  • 2 cups 2% milk
  • 1/2 teaspoon ground cinnamon
  • 1 vanilla bean, seeded
  • 2 cups cooked quinoa
  • 1 cup blueberries
  • 1/4 cup sliced almonds
  • 1 tablespoon honey

DIRECTIONS:

  1. In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.
  2. Scoop the quinoa evenly into serving bowls.
  3. Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.

You can find complete recipes of this BLUEBERRY BREAKFAST QUINOA in damndelicious.net

Categories
DESSERT

2- Minute Low Carb English Muffin

This quick and easy Low Carb English Muffin can be made in under 5 minutes from start to finish!
I don’t often crave breads since going low carb.
I’m more of a dessert kind of girl, if you haven’t noticed or been browsing through my recipe index recently.
But I’ve been really missing having an English Muffin every once in a while.
I have made quite a few quick mug muffins and cakes and really like having a single serving or just two servings in some recipes, only because portion control can be an issue for me.
I tried a few recipes online for English Muffins, like this one, but for me the texture is most important. While it had tastes good, the texture was too spongey so I set about to create my own version.
I put this picture here so you can see for sure exactly how it looks when done cooking. Doesn’t look like much of an English Muffin does it?
No worries! Once you slice and toast it, the magic happens!

Ingredients

  • 2 tbsp unsweetened cashew butter, almond butter or peanut butter
  • 1 tbsp butter
  • 2 tbsp almond flour (I used Bob’s Red Mill)
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1 tbsp unsweetened almond milk
  • 1 egg, beaten

Instructions

  1. Spray the ramekin you are using with olive oil cooking spray or coconut oil spray.
  2. Add the almond butter and butter to the dish.
  3. Microwave for 30 seconds and mix until smooth. Set aside to cool.
  4. In a small bowl whisk the almond flour, salt and baking powder together.
  5. Pour the milk and egg to dry ingredients and stir until combined.
  6. Pour this mixture into the ramekin with the almond butter mixture and stir to combine well.

You can find complete recipes of this 2- Minute Low Carb English Muffin in sugarfreemom.com

Categories
HEALTHY

Chicken Alfredo Pizza

I am a HUGE homemade pizza lover–we have it almost weekly at our house. Some of my favorites include this Garlic Ranch Chicken Pizza and Pesto Veggie Pizza, but this Chicken Alfredo Pizza is always, always a winner. Really though, what’s not to like?! Simple homemade alfredo sauce…YUM. Chicken, bacon, and mozzarella…YUM. Put them all together and I’m drooling just thinking about it.
The most important part to making homemade pizza is having a fantastic pizza dough recipe. I’ve literally tried dozens and dozens of different pizza crust recipes and after much trial and error, finally landed on the perfect pizza crust recipe. It’s crisp on the outside, light and fluffy on the inside and customizable for those that like thin crust and those like thicker pizza crust. It’s seriously the best. And pair that awesome homemade crust with this Chicken Alfredo recipe and you’ve got yourself a mighty fine homemade pizza!

Ingredients

  • Crust for one large pizza
  • 1 Tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup heavy cream
  • ½ cup milk
  • ½ cup freshly grated parmesan cheese
  • 1 large egg yolk, beaten
  • salt and fresh ground black pepper, to taste
  • 1½ cups chopped, cooked chicken
  • 2-3 slices bacon, cooked and chopped
  • 1 heaping Tbsp chopped red onion
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a saucepan over medium heat combine butter, garlic, cream and milk. Bring to a simmer. Remove from heat and stir in parmesan cheese and beaten egg yolk, whisking vigorously so the egg doesn’t cook. Set aside to cool while you assemble your pizza.
  2. Roll/stretch your dough into a 12-14” circle. Transfer to a pizza pan sprayed with cooking spray and sprinkled lightly with cornmeal. I like to pre-bake my crust for 5 minutes at 475 degrees F. Remove crust from oven. Spoon half of the alfredo sauce over the crust and use the back of a spoon to spread it evenly over the top. Sprinkle chopped chicken, bacon, and onion evenly over top. Drizzle with remaining alfredo sauce. Top with mozzarella cheese. (At this point I like to brush the outer crust with olive oil or melted butter. Optional.)

You can find complete recipes of this Chicken Alfredo Pizza in lilluna.com

Categories
DESSERT

Peanut Butter Brownie Pizza

If you like the classic combo. of chocolate and peanut butter you’ll love this deliciously sweet Peanut Butter Brownie Pizza!

INGREDIENTS:

  • 1 package Krusteaz Fudge Brownie Mix

Peanut Butter Topping:

  • 1 cup peanut butter
  • 1 (14 oz) can sweetened condensed milk
  • ½ cup milk chocolate chips
  • ½ cup candy coated chocolate pieces.

Directions

  1. Preheat oven to 350 degrees fahrenheit. Prepare brownie mix as directed. Spoon batter into lightly greased, 12-inch pizza pan. Bake 23-27 minutes.

For Peanut Butter Topping:

  1. Place peanut butter and sweetened condensed milk in medium saucepan. Stir over low heat until mixture is smooth. Spread over prepared brownie pizza. Melt chocolate chips and drizzle over peanut butter topping layer. Top with candy coated chocolate pieces.

You can find complete recipes of this Peanut Butter Brownie Pizza in keyingredient.com

Categories
AVOCADO

DARK CHOCOLATE AVOCADO FROSTING

This delicious vegan dairy-free Dark Chocolate Avocado Frosting recipe takes just minutes to prepare and you’d never guess it’s made with avocados!
I just wish I had known about this recipe a few months ago.
I have a confession. I failed as a parent for my daughter’s fifteenth birthday. All she really wanted was a cupcake with thick gooey frosting. Sounds easy, right? Well, it’s a little tricky because she’s allergic to wheat and dairy.
Had I been prepared I could have pulled it off. But I was busy. I asked my husband to get store-bought gluten-free cupcakes. I was imagining the cupcakes we’d gotten in the past – the ones with the big piles of frosting. But that was before we knew she couldn’t have dairy. Those cupcakes were no longer an option.
My poor husband did the best he could. He wasn’t aware of the frosting requirement. He picked up gluten-free cupcakes without frosting (a.k.a glorified muffins). I didn’t notice until I pulled them from freezer five minutes before we were going to sing happy birthday. Ugh!
I didn’t think I had the ingredients on hand to quickly make a non-dairy frosting. We went with the naked cupcakes. My daughter wasn’t thrilled…
As my husband’s birthday approached I began a quest for an easy and delicious non-dairy frosting recipe. That’s when I discovered the wonders of dark chocolate avocado frosting.

INGREDIENTS

  • 2 ripe avocados med/large, peeled and pitted, 2 ½ small avocados
  • 1/2 cup unsweetened dark cocoa powder
  • 1/2 cup maple syrup
  • 2 Tbsp. coconut oil (melted coconut oil will give you a silkier texturebut un-melted works okay too)
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. ground cinnamon optional
  • Dark Chocolate Avocado Frosting – this delicious vegan dairy free recipe takes just minutes to prepare and you’d never guess it’s made with avocados!

INSTRUCTIONS

  1. Add avocado to a food processor fitted with an S blade and blend until smooth.
  2. Add remaining ingredients and blend again until smooth. You may need to stop and scrape the sides with a spatula a couple of times. (Add the maple syrup on top of the cocoa powder to keep the dust down.)

You can find complete recipes of this DARK CHOCOLATE AVOCADO FROSTING in veggieprimer.com

Categories
DESSERT

PEANUT BUTTER CUP CAKE ROLL

WHY did it take me so long to make a peanut butter cake roll??!!
Thanksgiving is on Thursday. (EEK!) Are you ready? I most certainly am not. I’ve still got work to do, groceries to buy, and I’m having a bunch of the Sacramento bloggers over for a party tomorrow. But while I am stressing over Thanksgiving dinner, I’m not worried about dessert. This bad boy is in the freezer, just waiting to be attacked with forks.
Last week I told Mel I wanted to make a how to make a cake roll video. I was trying to decide what flavor cake roll to make and he was all, “Duh. Peanut butter!”
That man is so smart. I think it’s why I love him so much. (That, and he’s funny. And cute.)
I realized that, in all the cake rolls I’ve ever made (and there are a lot of them), I’ve never made one with peanut butter. !!??
I’m making it up to you all with this recipe. It’s a Peanut Butter Cup Cake Roll: chocolate cake filled with peanut butter cup filling. Then it’s glazed with ganache and topped with more peanut butter cups.
You’ll notice this has the “Mel ate it” tag. Because, obviously.

INGREDIENTS:
FOR THE CAKE

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons brewed coffee (or water)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

FOR THE FILLING & TOPPING:

  • 2 ounces cream cheese, softened
  • 1/3 cup peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons + 2/3 cup heavy whipping cream
  • 7 regular size Reese’s peanut butter cups, chopped (about 1 cup chopped)
  • 1 cup semi-sweet chocolate chips

DIRECTIONS:

  1. Make the Cake: preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
  2. Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee or water, and vanilla extract. Mix in cocoa, salt, and baking powder, then mix in flour. Stir just until blended.
  3. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes. You’ll know it’s done because if you lightly poke the top with your fingertip it will slightly bounce back.
  4. While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.

You can find complete recipes of this PEANUT BUTTER CUP CAKE ROLL in crazyforcrust.com

Categories
HEALTHY

Spinach and Ricotta Stuffed Shells

Growing up, I was one of those bizarre children who actually liked eating vegetables. For a long time, spinach was my very favorite, and I would eat big bowls of it simply steamed, or sometimes with a little sprinkling of cheese. I loved those leafy greens. Before you envy my parents having a child content to munch on spinach, sweet potatoes, peas, tomatoes, or other fresh produce procured in our family vegetable garden, they also lived through my angst-filled adolescent years, and I’m sure they’ll remind you that it all evens out in the end.
Today we still eat a lot of spinach, and I like incorporating it into recipes for a healthy boost. In this dish, we combine quick sauteed spinach with creamy ricotta and mozzarella cheeses, all tucked in to extra-large pasta shells and baked to bubbly goodness. The result is a healthy and hearty baked pasta dish that makes for a crowd-pleasing vegetarian meal.

INGREDIENTS

  • 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
  • 1-1/2 tbsp olive oil
  • 2 tsp fresh garlic, minced
  • 4 cups (packed) fresh spinach leaves, roughly-chopped
  • 12 oz skim-milk ricotta cheese
  • 1 cup shredded skim-milk mozzarella cheese
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 large egg
  • 1 tbsp fresh basil, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly-ground black pepper
  • 1-1/4 cups marinara sauce

INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
  3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.

You can find complete recipes of this Spinach and Ricotta Stuffed Shells in forkknifeswoon.com

Categories
DESSERT

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream proves that you don’t have to give up frozen treats just because the temperatures are dropping and the calendar says it’s Fall.
I went back and forth whether to offer up a unique take on pumpkin ice cream, or to go with the classic flavor, and the classic won out.  I will tell you that as a long time pumpkin ice cream lover, this one is really good.  Its defining characteristic  is that it tastes exactly like pumpkin pie.  As an experiment I used the recipe on the can as my guide, I simply left out the eggs.  The first time I made it it it was good, but there was just a little something missing.  It turned out that a bit of sweetened condensed milk did the trick.  The ice cream is especially creamy, and the spice blend is spot on.  As a side benefit it’s lower in fat than regular ice cream because it contains no heavy cream at all.

INGREDIENTS

  • 1 15 oz can of pumpkin puree (not pie filling)
  • 1 12 oz can of evaporated milk
  • 1/2 cup sweetened condensed milk
  • 3/4 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg

INSTRUCTIONS

  1. Whisk together all the ingredients, making sure the sugar is dissolved.
  2. This step is optional, but I strained the mixture through a mesh sieve. Put the mix in the refrigerator until chilled.
  3. Process in your ice cream machine according to its directions.

You can find complete recipes of this Pumpkin Pie Ice Cream in theviewfromgreatisland.com

Categories
HEALTHY

EASY FAJITA CHICKEN BAKE RECIPE

This quick and easy dinner is perfect for busy week nights! It only takes a few ingredients and a couple of steps to make the easy fajita chicken bake recipe.
I really love crock pot recipes {and I share a lot of easy crock pot recipes here!} but sometimes I want a recipe with a little more texture to it. BUT I still want it to be just as easy. You might say – HA! You can’t have your cake and eat it too, but in this case I can… well at least have my chicken and eat it too!
This recipe takes about as much effort to prep as a crock pot meal would but instead of slow cooking all day, you just pop this quick and easy dinner in the oven for about 45 minutes and you are greeted with tender juicy chicken. Perfectly roasted peppers that are tender but with a slight crunch. Oh and the crispy cheese topping. Of course you couldn’t forget that!
Making it is super easy like I said.  There is a small amount of prep in trimming the chicken and chopping the peppers and onions but if you know you will be in a time crunch you have two good options: 1. Prep the chicken and veggies the night before or 2. Pick up some pre cut fajita veggies at the store.  Most stores seem to carry some sort of fajita mix in the produce section, usually near the salad mix.  As a last resort you could pick up a bag on the frozen aisle but they won’t have the amazing texture fresh will.

INGREDIENTS

  • 3-4 Boneless skinless chicken breasts
  • 1-2 tsp Taco seasoning
  • 2 Bell peppers in assorted colors, deseeded and thinly sliced
  • 1 Red onion, peeled and thinly sliced
  • 1-2 Tbsp Oilve oil
  • ½ Cup Shredded Cheddar or Mexican Blend Cheese

INSTRUCTIONS

  1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions.

You can find complete recipes of this EASY FAJITA CHICKEN BAKE RECIPE in thepinningmama.com