Fresh Herb Fruit Salad with Honey and Lime
Fresh Herb Fruit Salad with Honey and LimeIngredients- 6 cups fresh fruit, chopped (I used strawberries, pineapple, and nectarines)
- 4 large basil leaves, finely chopped
- 4 large mint leaves, finely chopped
- 1 tsp lime zest
- juice of 1 lime
- 1 TBSP honey (you can use maple syrup or agave for a vegan option)
Instructions- Combine the fruit in a large bowl with chopped basil and mint. Stir to combine.
- Whisk together the lime zest, lime juice, and honey.
- Pour the dressing over the fruit and stir to combine.
- For the best flavor chill and let the flavors combine for at least 2 hours before serving.
- Store in an airtight container for up to 48 hours.
Source: Baker Bettie
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Roasted Veggie Breakfast Skillet for One
Yield: 1 ¿ªÔÆÌåÓý Veggie Breakfast Skillet for OneThis roasted veggie breakfast skillet for one is the perfect amount when making a hearty solo breakfast or can be shared if desired! The eggs come out perfectly over easy or you can cook them longer if you prefer less runny eggs!? Ingredients- 1 TBSP oil
- 1 1/2 cups chopped mixed veggies of choice (onions, mushrooms, bell pepper, kale, squash)
- garlic powder
- salt and pepper
- 2 eggs
Instructions- Preheat the oven broiler while chopping the veggies.
- Put the oil in an oven proof skillet or small baking dish.
- Put the veggies in the skillet and toss in the oil, garlic powder, and salt and pepper to taste.
- Place under the broiler on the middle oven rack for about 2 minutes then stir and cook for about 2 more minutes.
- Remove from the oven, crack 2 eggs over top and place back under the broiler.
- Cook until desired doneness. For over easy eggs it takes about 2-3 minutes. Watch them closely, they will cook fast!
Source: Baker Bettie
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Refrigerator Bran Muffins
Yield: 14-18 Muffins Refrigerator Bran MuffinsPrep Time?2 hours?15 minutes Cook Time?20 minutes Total Time?2 hours?35 minutes These refrigerator bran muffins are made with real unprocessed wheat bran and are filled with fiber, super hearty and moist, and actually taste delicious! This bran muffin batter can be prepped ahead and kept in the refrigerator for up to a week! This way you can bake a fresh muffin each morning or bake them all at once! IngredientsDry Ingredients- 1 1/2 cups (90 gr) wheat bran
- 1 1/2 cups (180 gr) whole wheat flour
- 1 cup (227 gr) light or dark brown sugar, lightly packed
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
Wet Ingredients- 2 cups (474 ml) buttermilk
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil, canola oil, or avocado oil
- 1 TBSP (15 ml) vanilla extract
Mix-Ins- 2 cups mix-ins of choice such as dried fruit, chopped nuts, rolled oats, or chocolate chips (*optional, I like a mixture of golden raisins, rolled oats, and toasted pecans)
Instructions- Mix dry ingredients:?In a large mixing bowl, whisk together all of the dry ingredients until well combined.
- Mix wet ingredients:?In a separate bowl, whisk together all of the wet ingredients until well combined.
- Combine wet with dry ingredients:?Pour the wet ingredients into the bowl with the dry ingredients and stir with a rubber spatula until just combined.
- Add mix-ins:?If desired, fold in your mix-ins. Alternatively, you can leave the mix-ins out at this point and add them in as you bake your small batches of muffins. This way you can have different mix-ins each time you bake a batch.
- Rest your batter:?Cover your muffin batter and refrigerate for at least 2 hours but 12 hours is more desirable for the best texture. This batter can be refrigerated for up to 1 week and should be moved into an airtight container if it will be stored for more than 12 hours. I like to bake a few at a time to have fresh muffins each day.
- Bake:?When you are ready to bake, preheat your oven to 425 F (220 C). Line your muffin tin with as many liners as muffins you would like to bake. Fill the muffin liner almost all the way to the top. Bake for 14-20 minutes until a toothpick inserted in the center comes out clean.
- Store:?Baked muffins can be stored in an airtight container at room temperature for up to 3 days. After that, they can be wrapped well and frozen for up to 3 months.
Notes- The?brown sugar can be replaced?with coconut sugar at a 1:1 ratio. Alternatively, you can substitute the sugar with 2/3 cup (160 ml) honey or maple syrup. Reduce the buttermilk to 1 3/4 cup (415 ml) if making this substitution.
- The?wheat bran can be replaced?with oat bran 1:1 if desired.
Source: Baker Bettie
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Homemade Frozen YogurtPrep Time?10 minutes Cook Time?20 minutes Total Time?30 minutes Bring the yogurt shop to your home with homemade frozen yogurt or "froyo" as the cool kids are calling it! Learn how to make the classic "tart" flavor or change out the flavor of yogurt used?to make your favorite flavor!? Ingredients- 1/2 cup plain yogurt, cold
- 1 1/2 cups plain greek yogurt, cold
- 2/3 cups granulated sugar (more if you like a sweeter yogurt, 3/4 or 1 cup could be used)
- juice of half a lemon (optional)
- 1/4 cup finely ground freeze dried strawberries (for the strawberry flavor if you want to make it)
Instructions- Make sure the bowl of your ice cream maker is completely frozen.
- In a large mixing bowl, mix together the yogurt, sugar, lemon juice, and freeze dried strawberry powder (if making strawberry flavor) with a whisk until well combined.
- Pour the mixture into your ice cream maker and freeze according to manufacturers instructions. Once the frozen yogurt is the consistency of soft serve you can serve immediately or store in air tight containers in your freezer.
NotesAfter storing in the freezer the frozen yogurt will freeze hard. To bring back down to soft serve consistency, move to the refrigerator to thaw for 1 1/2 - 2 hours before serving. If you do not have an ice cream freezer: put the yogurt mixture in an airtight container in the freezer. Take out and stir vigorously every 45 mins to an hour until frozen.
Source: Baker Bettie
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These simple and healthy whole wheat apple muffins come together quickly. Feel free to skip the optional nuts and make sure to use shredded apple instead of chopped apple. - 2 cups?(260g)?whole wheat flour?()
- 1 teaspoon?baking powder
- 1 teaspoon?baking soda
- 2 teaspoons?ground cinnamon
- 1/2 teaspoon?ground?allspice
- 1/2 teaspoon?salt
- 2?large?eggs, at room temperature
- 3/4 cup?(180g) smooth?unsweetened applesauce, at room temperature
- 2/3 cup?(160ml)?pure maple syrup, at room temperature
- 1/3 cup?(70g)?coconut oil, melted (or vegetable oil or melted butter)
- 1?and 1/2 teaspoons?pure vanilla extract
- 2 cups?(210g)?shredded/grated apple?(about 2 peeled apples)*
- optional:?3/4 cup (about 90g) chopped pecans or walnuts
- optional:?1 Tablespoon coarse sugar for sprinkling on top
- Preheat oven to 425¡ãF (218¡ãC). Spray a??with nonstick spray or line with cupcake liners. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the shredded apple and pecans/walnuts. With a silicone spatula, fold everything together gently just until combined. The batter will be very thick.
- Spoon the batter into liners, filling them all the way to the top. If using, sprinkle tops evenly with coarse sugar. Bake for 5 minutes at 425¡ãF, then, keeping the muffins in the oven, reduce the oven temperature to 350¡ãF (177¡ãC). Bake for an additional 16¨C18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21¨C23 minutes. (For mini muffins, bake 11¨C14 minutes at 350¡ãF (177¡ãC).)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes- Freezing Instructions:?For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools?(affiliate links):??|??|??|??|??|??|?
- Whole Wheat Flour:?If you don¡¯t have whole wheat flour, you can replace with the same amount of all-purpose flour. My team and I have not tested this recipe with gluten-free flour, but here are some??you might enjoy instead. (Feel free to replace blueberries with chopped apple.)
- Maple Syrup:?For best results, use pure maple syrup, not breakfast syrup. The darker the pure maple syrup, the stronger the flavor. So if your maple syrup is extra dark with robust flavor, slightly reduce to 1/2 cup (120ml). If your maple syrup is golden or light amber colored (not very dark), use 2/3 cup as instructed. You can substitute honey if needed, but reduce the honey to 1/2 cup (170g).
- Shredded vs. Chopped Apples:?It¡¯s best to use shredded/grated apples in this muffin recipe because they work as a wet ingredient. I do not recommend chopping them instead. Feel free to peel the apples before shredding or leave the peels on¡ªdoesn¡¯t matter either way.
- Why the initial high oven temperature??Like I do for most?, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they¡¯re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
- Nutrition Information:?Using SparkRecipes calculator, these muffins come out to 195 calories, 7.5g fat, 30g carbs each.
Source: Sally's Baking Addiction
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A summery take on a bakery-favorite bread, this lemon blueberry babka looks impressive but is completely doable in your home kitchen. A rich lemon-hinted dough is beautifully swirled with a homemade blueberry jam filling, and topped with buttery lemon crumbles. Creamy lemon icing brings it all together, but is totally optional. Dough- 2/3 cup?(160g/ml)?whole milk, warmed to about 110¡ãF (43¡ãC)
- 2?and 1/4 teaspoons (7g)?Platinum Yeast from Red Star?(1 standard packet)*
- 6 Tablespoons?(75g)?granulated sugar, divided
- 5 Tablespoons?(71g)?unsalted butter, sliced into 1 Tbsp-size pieces and?
- 1 teaspoon?lemon zest
- 1?large?egg, at room temperature
- 1 teaspoon?pure vanilla extract
- 1/2 teaspoon?salt
- 2?and 3/4 (358g)?bread flour?or all-purpose flour (), plus more as needed
Blueberry Filling- 1?and 1/4 cups (170¨C180g) fresh?blueberries?(do NOT use frozen)
- 6 Tablespoons?(75g)?granulated sugar
- 1 teaspoon?lemon juice
Crumble Topping- 3 Tablespoons?(24g)?bread flour?or all-purpose flour
- 3 Tablespoons?(38g) packed light or dark?brown sugar
- 2 Tablespoons?(28g)?unsalted butter, cold and cubed
Brush on Assembled LoafLemon Icing (Optional)- 1 cup?(120g)?confectioners¡¯ sugar
- 1?and 1/2 Tablespoons fresh?lemon juice
- 1 Tablespoon?whole?milk, heavy cream, or half-and-half
- Prepare the dough:?Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes, until foamy and frothy on top.?*If you don¡¯t have a stand mixer, mix the dough by hand using a silicone spatula or wooden spoon.*
- Add the remaining sugar, butter, lemon zest, egg, vanilla, salt, and 1 cup (130g) of bread flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another 1 cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Scrape down the sides of the bowl with a silicone spatula. Add 1/2 cup of flour and beat on medium speed until the dough begins to come together. As the mixer runs, add another 2¨C4 Tablespoons of flour (up to 2 and 3/4 cups total) depending on how wet the dough looks. This should be a very soft and almost creamy-feeling dough. Do not add more flour than you need.
- Knead the dough:?Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat on low speed for an additional 6¨C8 full minutes, or knead by hand on a lightly floured surface for 6¨C8 full minutes. (If you¡¯re new to bread-baking, my??video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger¡ªif it slowly bounces back, your dough is ready to rise.
- 1st rise:?Lightly grease a large bowl with nonstick spray or butter. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly and allow the dough to rise in a relatively warm environment until nearly double in size, about 3¨C4 hours. This dough is rich with fat, so it takes longer than other doughs to rise. Do not be alarmed if it takes around 4 hours. (If desired, use my warm oven trick for rising. See my answer to?Where Should Dough Rise??in my?.)
- While the dough is rising, make the blueberry filling:?Combine blueberries, sugar, and lemon juice together in a small saucepan with tall sides over medium heat. Stir constantly with a wooden spoon or silicone spatula, pressing the blueberries against the sides of the pan (stand back in case they splatter!). Once the blueberries are mostly smashed and the sugar has dissolved, stop stirring and allow to come to a boil. Boil, stirring occasionally, until the mixture is slightly reduced, about 10 minutes. (If you have a candy or instant-read thermometer, the mixture should reach about 215¨C220¡ãF.) You should have about 1/2 cup (around 160g). Remove from heat and allow to cool completely. The filling will thicken as it cools. You can transfer it to a shallow heat-safe dish and place it in the refrigerator to cool down quicker. Set aside.
- Grease a??with nonstick spray or butter.
- Shape the dough:?When the dough is ready, punch it down to release the air. Flour a work surface, your hands, and a rolling pin. Roll the dough out to a 9¡Á15-inch rectangle.?*Note: Should it run over the sides of the dough, the blueberry filling can stain a work surface. If needed, transfer the rolled-out dough to a piece of parchment paper or silicone baking mat.*?Gently spread the blueberry filling mixture on top, leaving a 1/2-inch border uncovered. Using floured hands, tightly roll up the dough to form a 15-inch-long log. Place the log on its seam. Fold in half, then twist it to form a figure 8. Pinch the ends together. Place in the prepared loaf pan. Visuals for this step:
- 2nd rise:?Loosely cover the shaped babka. Allow to rise until it¡¯s puffy and nearly reaches the top of the loaf pan, at least 1¨C1.5 hours.
- Make the crumble topping:?Mix the brown sugar and flour together in a small bowl. Add the cold butter and, using a pastry cutter, two forks, or your fingers, cut the butter into the brown sugar mixture until pea-size crumbles form. Refrigerate or freeze until ready to use. (Cold crumbles are best!)
- Preheat oven to 350¡ãF (177¡ãC).?
- Brush the surface of the babka with egg white. Using a toothpick, poke 10¨C12 holes all over the top of the loaf; this helps prevent an air bubble gap in the interior layers. Sprinkle with crumble topping. Visuals:
- Bake:?Bake for 50 minutes or until golden brown on top. The surface of the bread browns quickly, so I recommend loosely tenting the pan with aluminum foil around the 30-minute mark.?To ensure the bread is done at 50 minutes, give the warm bread a light tap. If it sounds hollow, it¡¯s done. For a more accurate test, the bread is done when an??reads the center of the loaf as 195¡ãF (90¡ãC).
- Remove from the oven and allow bread to cool in the pan for at least 30 minutes before icing (next step), slicing, and serving. A serrated knife is best for slicing.
- Make the lemon icing, if using:?In a medium bowl or liquid measuring cup, whisk together confectioners¡¯ sugar, lemon juice, and milk. Drizzle over the babka.
- Cover leftover babka tightly and store at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes- Freezing Instructions:?Baked babka (without icing) freezes wonderfully. Wrap the cooled loaf in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw wrapped loaf overnight in the refrigerator or at room temperature, then unwrap and warm to your liking. You can also freeze the dough. After punching down the dough in step 7, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 7.
- Make-Ahead Instructions:?Prepare the dough through step 3. Place into a greased bowl (use nonstick spray to grease). Cover tightly and place in the refrigerator for up to 24 hours. Remove from the refrigerator and allow the dough to come to room temperature, then let it rise until doubled in size, about 3 hours. Continue with step 6. You can prepare the blueberry filling and crumble topping ahead of time as well. Let the filling cool completely, then store in an airtight container in the refrigerator for up to 1 week. Refrigerate or freeze the topping for up to 1 week.
- Special Tools?(affiliate links):??or??|??|??|??or??|??|??|??|?
- Yeast:??is an instant yeast. Any instant yeast works. You can use a 1:1 substitution of active dry yeast instead with no changes to the recipe. Rise times will be slightly longer if using active dry yeast. Reference my??for answers to common yeast FAQs.
Source: Sally's Baking Addiction
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Crusty Cranberry Nut No-Knead Bread
Yeasted bread has never been easier. This simple mixing method produces the most beautiful and crusty cranberry nut no-knead bread with very little hands-on work! If you¡¯re new to working with yeast, reference my??for answers to common yeast FAQs. - 3 cups?+ 2 Tablespoons (390g)?bread flour?or?all-purpose flour?(), plus more as needed
- 2 teaspoons?coarse sea salt?(I find the flavor lacking with regular table salt)
- 1/2 teaspoon?Platinum Yeast from Red Star?instant yeast
- 3/4 cup?(95g)?chopped walnuts or pecans
- 3/4 cup?(105g)?dried cranberries*
- 1 Tablespoon?(21g)?honey
- 1?and 1/2 cups (360ml)?warm water?(about?95¡ãF (35¡ãC))
- *No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl using a silicone spatula, stir the first 5 ingredients together. Mix the honey and water together, then pour on top. Mix to combine. (Note that in the video below, I add the honey to the dry ingredients instead of mixing first with water, but you can do it either way.) The dough will be very sticky; don¡¯t be tempted to add more flour, you want a sticky dough. Gently shape into a ball as best you can.
- Cover tightly. Set on the counter at room temperature (honestly any normal room temperature is fine) and allow to rise for 12¨C18 hours. The dough will double in size, stick to the sides of the bowl, and may have air bubbles on the surface.
- Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball as best you can. It doesn¡¯t have to be perfect. Transfer the dough to a large piece of parchment paper. (Large enough to fit inside your pot and one that is safe for high heat. I use??and it¡¯s never been an issue.) Using a very sharp knife, kitchen shears, or a?, gently score an X into the top. Place the ball of dough + parchment inside a bowl so the dough doesn¡¯t spread out as it rests. Cover dough lightly with plastic wrap or a clean kitchen towel and let it rest for 30 minutes.
- During this rest, preheat the oven to 475¡ãF (246¡ãC). (Yes, very hot!) Place your Dutch oven (with the lid) or heavy-duty pot in the oven for 30 minutes so that it¡¯s extremely hot before the dough is placed inside. After 30 minutes, remove the Dutch oven and carefully place the dough inside by lifting it up with the parchment paper and placing it all¡ªthe parchment paper included¡ªinside the pot. Cover with the lid.
- Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8¨C10 more minutes until the bread is golden brown.?How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it¡¯s done. For a more accurate test, the bread is done when an??reads the center of the loaf as 195¡ãF (90¡ãC).
- Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on a wire rack for at least 20 minutes before slicing.
- Cover and store leftover bread at room temperature for up to 1 week.
Notes- Make Ahead & Freezing Instructions:?The dough takes up to 18 hours to rise, so this is a wonderful recipe to begin 1 day ahead of time. To freeze, bake and cool the bread, wrap in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator, and then allow to come to room temperature before serving. You can also freeze the dough. Mix the dough together as instructed in step 1. Wrap the sticky dough in lightly oiled plastic wrap and place in a freezer-friendly container. Thaw at room temperature, then let it rest/rise as instructed in step 2. Proceed with step 3 and the rest of the recipe.
- Special Tools?(affiliate links):??|??or??|??|??|??|?
- Dutch Oven:?Use a 5- to 6-quart (or larger)??or any large oven-safe pot with an oven-safe lid. If your Dutch oven is smaller than 5 quarts, you can halve the recipe (instructions remain the same, just halve each ingredient) or make the dough as instructed in step 1, shape the dough into 2 balls instead of 1 ball, and bake them one at a time in your smaller Dutch oven. While the 2nd dough waits, lightly cover and keep at room temperature. The bake times in the recipe above (25 mins and then 8¨C10 mins) will both be a little shorter for the smaller loaves.
- No Dutch oven??See post above for alternative.
- Flour:?You can use either bread flour or all-purpose flour here. Bread flour will produce a slightly chewier bread. Feel free to substitute up to 1 cup (around 130g) of the flour for whole-wheat flour. Do not use?all?whole-wheat flour, as the bread will taste quite dense and heavy.
- Yeast:?If you don¡¯t have instant yeast, you can use active dry. I¡¯ve never had a problem using active dry yeast in this recipe, and with no other changes needed. Works wonderfully!
- Cranberries:?Dried cranberries (or raisins) are best for this wet dough. I do not recommend frozen or fresh cranberries.
- Parchment Paper:?If your parchment paper has a maximum temperature that¡¯s lower than the temperature called for in the recipe, bake the bread at that temperature. Bake the bread a little longer to compensate for the lower temperature.
- Reference my??for answers to common yeast FAQs.
- Recipe adapted from?, method originally from?.
Source: Sally's Baking Addiction
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My Favorite Banana Bread Recipe
With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas. - 2 cups?(250g)?all-purpose flour?()
- 1 teaspoon?baking soda
- 1/4 teaspoon?salt
- 1/2 teaspoon?ground cinnamon
- 1/2 cup?(8 Tbsp;?113g)?unsalted butter,?
- 3/4 cup?(150g) packed light or dark?brown sugar
- 2?large?eggs, at room temperature
- 1/3 cup?(80g)?plain yogurt?or?sour cream, at room temperature
- 1?and 1/2 cups (345g)?mashed bananas?(about 4 medium or 3 large ripe bananas)
- 1 teaspoon?pure vanilla extract
- optional: 3/4 cup (100g) chopped?pecans?or?walnuts
- Adjust the oven rack to the lower third position and preheat the oven to 350¡ãF (177¡ãC). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a??with nonstick spray. Set aside.
- Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a??or??fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
- With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
- Pour and spread the batter into the prepared baking pan. Bake for 60¨C65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60¨C65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
- Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
- Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
Notes- Special Tools?(affiliate links):??| Electric Mixer (?or?) |??|??|??|?
- Update in 2025:?With enough reader feedback stating the bread can often be too moist and dense, and therefore not bake properly, my team and I retested the bread multiple times over the past 2 years; we slightly reduced the amount of mashed bananas from 2 cups to 1 and 1/2 cups.
- Butter:?If needed, you can use salted butter in this recipe with no other changes needed. I¡¯ve also successfully reduced the butter down to 6 Tablespoons (85g) with no issue (just as tasty).
- Brown Sugar:?This is not an overly sweet quick bread. If you want a sweeter banana bread, increase to 1 cup (200g) brown sugar. Feel free to replace some or all of the brown sugar with regular white granulated sugar.
- Cream Cheese Frosting:?This banana bread also tastes fantastic with cream cheese frosting on top! To make it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt until combined. Spread on cooled loaf.
- Banana Bread Muffins:?Use this banana bread recipe to make 15 banana bread muffins. Spoon the batter into a lined or greased muffin pan (fill each to the top with batter) and bake for 5 minutes at 425¡ãF (218¡ãC); then, keeping the muffins in the oven, reduce the oven temperature to 350¡ãF (177¡ãC). Bake for an additional 16¨C17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for the banana bread muffins is about 21¨C23 minutes. The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy?.
- Brown Sugar:?Feel free to substitute the same amount of regular white granulated sugar or coconut sugar. I do not recommend any liquid sweeteners.
- No Sour Cream?or?Yogurt??Feel free to use 1/3 cup mashed banana (in addition to the 2 cups), unsweetened applesauce, or even canned pumpkin puree.
- Frozen Bananas:?You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See?. Try not to mash too much or else you¡¯ll be left with 2 cups of banana-y liquid; some chunks are great.
- Chocolate Chips:?I love this bread with chocolate chips, too. Feel free to add 1 cup of your favorite chocolate chips. No need to leave out the nuts if you add the chocolate chips. Chocolate chips and nuts are both optional.
- Can I Turn This Into Banana Bundt Cake??There isn¡¯t enough batter. I recommend using my extremely similar, scaled-up recipe for??instead. You can leave out the chocolate swirl in that recipe.
Source: Sally's Baking Addiction
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Amish Potato Salad (marketgrow.com)
Amish potato salad is a deliciously creamy and tangy side dish, often distinguished by its slightly sweet dressing made with a touch of sugar, mustard and vinegar. Unlike traditional potato salad, the Amish version incorporates hard-boiled eggs and rich, slightly sweet and tangy dressing that sets it apart. The combination of tender potato, egg and crisp vegetables results in a satisfying dish perfect for picnics, barbecues or family gatherings. The balance of sweet and tangy flavor will have everyone coming back for seconds!
INGREDIENTS:
For the Salad list of 5 items 3 lbs potatoes, peeled and diced 4 large eggs, hard-boiled and chopped 1 medium onion, finely diced 2 celery stalks, diced 1/2 cup sweet pickles, diced (optional) list end
For dressing list of 8 items 1 cup mayonnaise 2 tablespoons yellow mustard 2 tablespoons white vinegar 1/4 cup sugar 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed (optional) list end
INSTRUCTIONS list of 6 items 1. In a large pot, bring the diced potato to a boil in salted water. Cook for 10 to 12 minutes or until tender but not mushy. Drain, and let it cool. 2. In a large mixing bowl, combine the cooked potatoes, chopped hard-boiled eggs, diced onion, celery, and sweet pickles (if using). 3. In a separate, small bowl, whisk together the mayonnaise, mustard, vinegar, sugar, milk, salt, pepper and celery seed until smooth and well-combined. 4. Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly. 5. Cover and refrigerate the potato salad for at least an hour to allow the flavors to meld together. 6. Serve chilled, and enjoy as a perfect side dish to your favorite summer meals. list end
Amish potato salad¡¯s unique balance of sweetness and tanginess will add a delightful touch to any gathering!
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Baked Lemon Garlic Salmon
This flavorful and tender baked lemon garlic salmon takes about 30 minutes to make. Feel free to roast vegetables simultaneously on the baking sheet. See recipe Note. - 4?salmon fillets, skin removed (about?24oz?(680g) total)
- 2 Tablespoons?(28g)?unsalted butter
- 2 Tablespoons?(30ml)?olive oil
- 3?garlic cloves, minced
- 1/4 cup?(60ml) freshly squeezed?lemon juice
- 2 Tablespoons?chopped fresh?parsley?(or?2 teaspoons?dried)
- 1 Tablespoon?chopped fresh?dill?(or?1 teaspoon?dried)
- 1/2 teaspoon?flaky sea salt
- 1/4 teaspoon?freshly?ground black pepper
- optional:?4 lemon slices and extra herbs, for topping
- Preheat oven to 400¡ãF (204¡ãC). Line a??with parchment paper, aluminum foil, or a silicone baking mat. If using aluminum foil, brush lightly with olive oil.
- Arrange salmon fillets evenly spaced in the middle of the pan. If also roasting vegetables, arrange them around the perimeter of the pan, as pictured above.
- In a small saucepan or skillet over medium heat, melt the butter with the olive oil. Add the garlic and cook for 1 minute, until fragrant. Remove from heat and stir in the lemon juice, herbs, salt, and pepper. Spoon mixture evenly over the salmon fillets (and vegetables, if using). If desired, place a lemon slice on top of each salmon fillet.
- Bake for 15¨C20 minutes, depending on salmon thickness (about 10 minutes per 1-inch thickness measured from the thickest part of the fillet). Salmon should be opaque and flake easily with a fork; if you want to check it with an instant-read thermometer, internal temperature should reach 145¡ãF (63¡ãC).
- Serve warm. Store leftovers tightly covered in the refrigerator for up to 3 days.? ? ? ? ? ? ? ? ? ??
Notes- Special Tools?(affiliate links):??|??or??|??or Skillet |?
- Frozen Salmon:?If using frozen salmon, thaw completely before starting.
- Can I Use Other Fish??Yes, absolutely. I like using cod or halibut instead.
- If Baking Vegetables, Too:?You can roast vegetables at the same time you bake the salmon, as shown in the photos. Use 1 bunch of asparagus, or up to 4 cups of vegetables such as broccoli, zucchini, green beans, Brussels sprouts, or baby potatoes. Chop your vegetables small so they cook in the same amount of time as the salmon OR start the vegetables in the oven a few minutes earlier than the salmon.
- Other Herbs:?Parsley and dill are my herbs of choice for this recipe, but you can use whatever herbs you enjoy. Some other options I like with salmon include cilantro, basil, thyme, chives, or oregano. If you¡¯re using 2 types of herb, use 2 Tablespoons fresh or 2 teaspoons dried total. If you¡¯re using a combination, use 3 Tablespoons fresh or 3 teaspoons dried.
- Updated in 2025:?The recipe you see above is my new and improved version. To make it the old way, leave out the olive oil and garlic. Replace the dill with rosemary.
Source: Sally's Baking Addiction
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- 1?cup?basmati rice
- 1 ??pounds?boneless, skinless chicken thighs,?cut into 1-inch chunks
- Kosher salt and freshly ground black pepper,?to taste
- 1 ??tablespoons?olive oil
- 1?medium shallot,?diced
- 3?tablespoons?tomato paste
- 3?tablespoons?red curry paste
- 3?cloves?garlic,?minced
- 1?tablespoon?freshly grated ginger
- 1 (12-ounce)?can?unsweetened coconut milk
- ??cup?chicken stock
- 1?medium red bell pepper,?chopped
- 1?medium yellow bell pepper,?chopped
- 3?tablespoons?chopped fresh cilantro leaves
- 1?tablespoon?chopped fresh Thai basil leaves
- 1?tablespoon?freshly squeezed lime juice
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large stockpot or?Dutch oven?over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes. Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes. Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes. Stir in bell peppers until softened, about 5-8 minutes. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Serve warm over rice.
Source: Damn Delicious
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- 6?chicken cutlets
- Kosher salt and freshly ground black pepper,?to taste
- 1 ??tablespoons?all-purpose flour
- 2?tablespoons?freshly grated Parmesan,?divided
- 2?tablespoons?unsalted butter
- 1?tablespoon?vegetable oil
- 3?cloves?garlic,?minced
- 1?cup?chicken stock
- ??cup?dry white wine
- 1?tablespoon?freshly squeezed lemon juice
- 2?tablespoons?heavy cream
- 2?tablespoons?chopped fresh parsley leaves
for the parmesan mixture- 5?tablespoons?freshly grated Parmesan
- 4?tablespoons?all-purpose flour
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Working one at a time, dredge chicken in parmesan mixture until evenly coated. Heat butter and vegetable oil in a?large cast iron skillet?over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low. Stir in garlic until fragrant, about 1 minute. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute. Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in remaining 2 tablespoons Parmesan, heavy cream and parsley; season with salt and pepper, to taste. Return chicken to the skillet. Serve immediately.
Source: Damn Delicious
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One Pan Cilantro Lime Chicken and Rice
- 2?tablespoons?olive oil
- 1 ??teaspoons?chili powder
- ??teaspoon?ground cumin
- Kosher salt and freshly ground black pepper,?to taste
- 1 ??pounds?boneless, skinless chicken thighs
- 2?tablespoons?unsalted butter
- 1?small onion,?diced
- 3?cloves?garlic,?minced
- 1 ??cups?basmati or jasmine rice
- 1?tablespoon?lime zest
- 3?cups?chicken stock
- ??cup?chopped fresh cilantro leaves
- 2?tablespoons?freshly squeezed lime juice
In a medium bowl,?whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired. Melt butter in a?Dutch oven?over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside. Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute. Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer. Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes. Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste. Serve chicken immediately with rice and desired toppings.
Source: Damn Delicious
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- 2?pounds?boneless, skinless chicken thighs
- 2?teaspoons?chopped fresh thyme leaves
- 1?teaspoon?onion powder
- ??teaspoon?garlic powder
- 1?tablespoon?vegetable oil
- Kosher salt and freshly ground black pepper,?to taste
- 2?ears?corn
- 4?slices?bacon,?diced
- 1?head?romaine lettuce,?shreddd
- 1?avocado,?halved, seeded, peeled and diced
- 1 ??cups?cherry tomatoes,?halved
- 2?Persian cucumbers,?diced
- ??cup?sliced red onion
- ??cup?fresh basil leaves
for the balsamic vinaigrette- ??cup?extra virgin olive oil
- ??cup?balsamic vinegar
- 1?small shallot,?minced
- 1?clove?garlic,?finely grated
- 1 ??tablespoons?Dijon mustard
- 1?tablespoon?honey,?or more, to taste
- 1?tablespoon?chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper,?to taste
In a gallon size Ziploc bag or large bowl, combine chicken, thyme, onion powder, garlic powder and reserved balsamic vinaigrette; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with vegetable oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs. Heat a?large cast iron skillet?over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion and basil. Pour the balsamic vinaigrette dressing on top of the salad and gently toss to combine. Serve immediately.
for the balsamic vinaigretteIn a medium bowl, whisk together olive oil, balsamic vinegar, shallot, garlic, Dijon, honey and parsley; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.
Soure: Damn Delicious
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- 6?tablespoons?olive oil,?divided
- ??cup?balsamic vinegar
- 3?tablespoons?freshly squeezed lemon juice
- 2?tablespoons?Dijon mustard
- 2?tablespoons?brown sugar
- 1?tablespoon?Worcestershire sauce
- 3?cloves?garlic,?minced
- 2?teaspoons?Italian seasoning
- Kosher salt and freshly ground black pepper,?to taste
- 2?pounds?boneless, skinless chicken thighs,?cut into 1-inch chunks
- 2?small to medium zucchini,?sliced to?1/2-inch thick rounds
- 1?red bell pepper,?cut into 1 1/2-inch pieces
- 1?yellow bell pepper,?cut into 1 1/2-inch pieces
- 1?red onion,?cut into 1 1/2-inch pieces
- 2?tablespoons?chopped fresh parsley leaves
In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside. In a gallon size Ziploc bag or large bowl, combine chicken and?olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade. Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Preheat grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes. Serve immediately, garnished with parsley, if desired.
Source: Damn Delicious
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No Sugar Added Strawberry Pie
No Sugar Added Strawberry Pie Submitted By: Sugar Lopez (sugarsyl71@...) https://www.momlovesbaking.com/sugar-free-strawberry-pie/ ? This no added sugar Strawberry Pie tastes JUST like the classic pie from Shoney's Big Boy restaurant back in the day! Easy to make with just 5 ingredients and a pre-made pie crust! If you don't want it sugar free, you can totally make it with regular sugar. ? Preparing the Pie Crust I actually made this pie for Mother's Day, so I wanted it to be a little extra special. I used a tiny heart cookie cutter to cut out the heart shaped pieces of pie dough to add to the edge of the crust. ? Sugar Free Strawberry Pie ? I used a refrigerated crust that came with two pie crusts, rolled up. I simply unrolled the first crust and placed in the bottom of the pie plate. Then I used the second crust for the hearts. I brushed the edge of the pie crust with water to get the hearts to stick. Then I pricked the bottom and sides of the crust with a fork to prevent bubbles. I baked it at 350¡ãF. until golden brown, about 15-18 minutes. ? Making the filling for Sugar Free Strawberry Pie Meanwhile, I heated a mixture of water and cornstarch until it boiled. Then stirred constantly until thickened. I added sugar free strawberry gelatin and stirred until dissolved. I added fresh strawberries to the baked pie crust. Then poured the gelatin mixture over the berries. Place in refrigerator until set, about 4 hours or overnight. Garnish with a dollop of whipped topping and a sprig of fresh mint, if you want to. I think the whipped topping makes it even better! ? Ingredients: ? For the pie 2 pie crusts I used Pillsbury? Refrigerated Pie Crust 3 cups strawberries hulled and sliced 2 ? cups water 3 ? tablespoons corn starch 2 packages sugar free strawberry gelatin 1 small (3 oz) and 1 large (6 oz) package Optional garnish: Sugar free frozen whipped topping thawed Fresh mint ? Instructions: ? 1. Preheat oven to 350¡ãF. 2. Place one crust in the bottom of a 9" pie plate. Spread the remaining crust on a lightly floured surface and cut small hearts out using a 1" heart cookie cutter. Cut as many hearts as you can.(optional) 4. Brush the edge of the pie crust with a little bit of water (the one in the pie plate). Add hearts around the edge of pie crust. Use a fork to poke holes in bottom and sides of crust. 5. Place remaining hearts on a greased cookie sheet. 6. Bake pie crust for 15-18 minutes or until edges are light golden brown. Let cool. Bake hearts for 9-12 minutes or until light golden brown. Let cool. 7. Layer strawberries on bottom of cooled crust. 8. Stir together water and corn starch in a medium saucepan. Bring to a boil, stirring constantly. Lower heat and simmer while stirring constantly until thickened. 9. Remove from heat and stir in gelatin. Stir until completely dissolved. 10. Pour over strawberries. Place in refrigerator until set, about 4 hours or overnight. Serve pie with extra hearts, whipped topping and mint, if desired. Nutrition ¿ªÔÆÌåÓý: 1slice Calories: 204 Carbohydrates: 31g Protein: 3g Fat: 7g Saturated Fat: 2g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Sodium: 185mg Potassium: 84mg Fiber: 1g Sugar: 14g Vitamin A: 5IU Vitamin C: 21mg Calcium: 13mg Iron: 1mg ? ? ¡°I am not lost, for I know where I am. But however, where I am may be lost.¡± ¡ª ?Winnie the Pooh ?
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Chocolate Chip-pumpkin Bars (marketgrow.com)
These chocolate chip-pumpkin bars are the perfect fusions of fall flavor and classic dessert charm. Soft, moist and spiced with warm cinnamon and nutmeg, each bite delivers the comforting taste of pumpkin pie, enhanced by the melty richness of semisweet chocolate chips. Whether you¡¯re looking for a simple treat to share at a gathering or an easy weeknight dessert, these bars come together quickly with pantry staples and offer cozy indulgences that feel like autumn in every square. ----- INGREDIENTS: list of 11 items ? 2 cups all-purpose flour ? 1 tablespoon pumpkin pie spice ? 1 teaspoon baking soda ? 1/2 teaspoon salt ? 1 cup (2 sticks) unsalted butter, softened ? 1 cup granulated sugar ? 1 cup packed brown sugar ? 1 large egg ? 2 teaspoons vanilla extract ? 1 (15-ounce) can pumpkin puree ? 2 cups semi-sweet chocolate chips list end ----- INSTRUCTIONS: list of 7 items 1. Preheat oven to 350¡ãF (175¡ãC). Lightly grease or line a 9¡Á13-inch baking pan with parchment paper. 2. Whisk dry ingredients: In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. 3. Cream butter and sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2¨C3 minutes. 4. Add wet ingredients: Beat in the egg and vanilla extract. Then mix in the pumpkin puree until fully combined. 5. Combine mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just blended. Fold in the chocolate chips. 6. Spread and bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30¨C35 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). 7. Cool and serve: Let bars cool completely in the pan before cutting into squares. Store in an airtight container at room temperature for up to 5 days. list end ----- Enjoy your sweet, spiced chocolate chip-pumpkin bars with a warm beverage or scoop of vanilla ice cream!
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Sugar Christmas Cookie Fudge (marketgrow.com)
Delightfully festive and irresistibly sweet, sugar cookie Christmas fudge is the perfect holiday treat that captures the nostalgic flavor of classic sugar cookies in rich, creamy fudge form. With a smooth white chocolate base, a hint of vanilla and the crunch of colorful sprinkles, each bite feels like a celebration. It¡¯s quick to make, no-bake and ideal for gifting, holiday cookie trays or cozy nights by the fire. This recipe brings together the magic of Christmas with the indulgence of homemade candy - sure to please kids and grown-ups alike.
INGREDIENTS list of 7 items 3 cups white chocolate chips 1 (14-ounce) can sweetened condensed milk 1/2 cup sugar cookie mix (dry) 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon almond extract (optional, for extra sugar cookie flavor) 1/3 cup holiday sprinkles (plus extra for topping) list end
INSTRUCTIONS: list of 7 items 1. Prepare the Pan Line an 8 x 8 baking pan with parchment paper, leaving some overhang for easy removal. Lightly spray with nonstick cooking spray. 2. Melt the Chocolate In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir continuously until the chocolate is completely melted, and the mixture is smooth. 3. Add Flavor & Cookie Mix Remove the saucepan from heat. Stir in the sugar cookie mix, vanilla extract, salt, and almond extract (if using) until fully incorporated. 4. Mix in Sprinkles Let the fudge mixture cool slightly for 2 to 3 minutes before gently folding in the sprinkles (this prevents them from melting or bleeding color.) 5. Pour, and Set Spread the fudge mixture evenly into the prepared pan. Smooth the top with a spatula and scatter extra sprinkles over the surface. 6. Chill Refrigerate the fudge for at least 2 hours, or until firm. 7. Cut and Serve Once set, lift the fudge from the pan using the parchment paper. Cut in squares with a sharp knife. Store in an airtight container in the refrigerator for up to two weeks. list end
Tips list of 2 items For a colored swirl effect, divide the fudge and tint portions with red and green food coloring before swirling them together in the pan. Use snowflake or Christmas tree-shaped sprinkles for extra holiday flair. list end
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Mild Mexican Taco Chili (marketgrow.com)
Mild Mexican taco chili is the perfect cozy meal for those who crave the hearty comfort of chili with all the vibrant flavor of Mexican cuisine - without the heat. This easy-to-make dish combines tender ground beef, mild taco seasoning and a medley of beans and vegetables for a filling and family-friendly meal. The best part? It simmers up quickly with simple pantry staples and offers a great base for topping with cheese, sour cream or avocado. It¡¯s ideal for a weeknight dinner, game day gathering or make-ahead lunch.
INGREDIENTS: list of 13 items 1 tablespoon olive oil 1 medium onion, diced 1 bell pepper (red or green), diced 2 cloves garlic, minced 1 pound ground beef or ground turkey 1 (1 oz) packet mild taco seasoning (or homemade) 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can kidney beans, drained and rinsed 1 (15 oz) can corn, drained 1 (15 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 cup beef or chicken broth Salt and pepper to taste list end
OPTIONAL TOPPINGS list of 5 items Shredded cheese Sour cream Chopped cilantro Diced avocado Crushed tortilla chips list end
INSTRUCTIONS: list of 5 items 1. Saute Vegetables In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and bell pepper. Saute for 4 to 5 minutes until softened. Add garlic, and cook for another 30 seconds. 2. Cook Meat Add the ground beef or turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. 3. Add Seasoning and Ingredients Stir in the taco seasoning until the meat is well-coated. Add black beans, kidney beans, corn, diced tomato with juice, tomato sauce and broth. Stir everything together. 4. Simmer Bring the chili to a simmer. Reduce heat to low and cover. Let it simmer for 20¨C30 minutes to blend the flavors, stirring occasionally. 5. Serve Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve with your favorite toppings. list end
Tips list of 2 items For extra texture, add a handful of cooked rice or quinoa before serving. Store leftovers in the fridge for up to four days, or freeze for up to three months. list end
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Snowman Fruit Cookie Pizza (marketgrow.com)
This delightful snowman fruit cookie pizza is a fun and festive treat perfect for winter celebrations, holiday parties, or cozy family baking nights. Combining the sweetness of a sugar cookie crust with creamy frosting and an array of colorful fruit, this dessert is as visually appealing as it is delicious. Kids and adults alike will love decorating the snowman with their favorite fruit, making it a creative and interactive holiday activity. Plus, it¡¯s easy to prepare and can be customized with seasonal fruit or candy for added charm. ----- INGREDIENTS For the Sugar Cookie Base: list of 2 items ? 1 roll (16.5 oz) refrigerated sugar cookie dough ? 2 tablespoons all-purpose flour (for rolling) list end For the Frosting: list of 3 items ? 8 oz cream cheese, softened ? 1/3 cup granulated sugar ? 1/2 teaspoon vanilla extract list end For the Snowman Decoration: list of 6 items ? 1 banana, sliced (for snowman body) ? 2 kiwis, peeled and sliced (for hat and scarf) ? 6 blueberries (for buttons and eyes) ? 1 strawberry, sliced (for scarf or hat) ? 1 piece of dried apricot or a mini carrot sliver (for nose) ? Mini chocolate chips or black grapes (optional, for eyes and buttons) list end ----- INSTRUCTIONS list of 4 items 1. Prepare the Cookie Crust: list of 3 items nesting level 1 ? Preheat oven to 350¡ãF (175¡ãC). ? Lightly flour a clean surface and roll out the cookie dough into a large oval or round shape about 1/4 inch thick on a greased or parchment-lined baking sheet. ? Bake for 12¨C15 minutes, or until the edges are lightly golden. Let cool completely. list end nesting level 1 2. Make the Frosting: list of 2 items nesting level 1 ? In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy. ? Spread evenly over the cooled cookie crust. list end nesting level 1 3. Decorate the Snowman: list of 4 items nesting level 1 ? Arrange banana slices in three stacked circles to form the snowman¡¯s body. ? Use blueberries or mini chocolate chips for the eyes and buttons. ? Add a sliver of dried apricot or carrot for the nose. ? Create a hat and scarf using kiwi and strawberry slices. Get creative with any extra fruit for snowy background or accessories! list end nesting level 1 4. Serve and Enjoy: list of 2 items nesting level 1 ? Chill for 15¨C20 minutes before slicing to set the frosting. ? Cut into squares or wedges and serve cold. list end nesting level 1 list end ----- Tips: list of 2 items ? Substitute the sugar cookie base with a homemade version if desired. ? Let kids build their own mini snowmen on individual cookie rounds for a fun DIY dessert station. list end Enjoy this whimsical, fruity winter treat!
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