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Pound Cake

Prep time: 10 mins Cook time: 60 mins Total time: 70 mins 8-Servings Ingredients: 1-stick unsalted butter, room temperature 3/4c granulated sugar 3 eggs, room temperature 1c cake flour 1/2c bread flour 3T powdered milk (buttermilk) 1.5T sour cream 1T corn syrup 1.5T lemon juice, 1/2 lemon 1/4tsp sea salt 1/2tsp baking powder 3/4tsp vanilla extract 1/4tsp nutmeg, ground 1/4tsp mace, ground 1/4tsp all spice, ground Icing: 2T cream cheese, room temperature 3T unsalted butter, room temperature 1/8tsp sea salt 1/2tsp vanilla extract 1.5c confectioner's sugar, powdered Instructions:1. Cream sugar and butter together until light and fluffy (3-5 minutes). 2. Add eggs one at a time and mix thoroughly. 3. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. 4. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Then stir in sour cream. 5. Make sure everything is well blended, and pour into a greased loaf pan. 6. Bake at 330F degrees in the middle of the oven for 60 minutes. Check for done-ness by inserting a toothpick and seeing if it comes out clean. 7. Mix all ingredients and place on top of pound cake.

#poundcake #cake #pound cake

Tomato Bisque

Prep time: 15 mins Cook time: 45 mins Total time: 1hr Serves: 3-4 Ingredients: 1T oil (olive, canola, vegetable) 1c red onion, diced 1/2c celery, diced 1tsp sea salt 3 cloves garlic, chopped/minced 32 ounces (4c) chicken broth 28 ounces tomatoes (crushed/whole) 1/2tsp paprika, smoked 1tsp freshly ground black pepper 1tsp cayenne pepper 1tsp coriander, smoked 1tsp cumin, smoked 1/4c uncooked jasmine rice 1 tsp white sugar, or to taste 1/2c heavy whipping cream Plating: 2T thinly sliced fresh basil leaves 2T heavy whipping cream Instructions: 1. Heat olive oil in a large pot over medium heat; cook and stir onion, carrot and celery with a pinch of salt until onion is translucent (10-minutes). 2. Add garlic and cook until fragrant (1-minute). 3. Add chicken broth and tomatoes into mirpur mixture. Bring to a simmer and season with dry seasonings. 4. Cook for 30-minutes then add rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. 5. Add sugar to taste. 6. Blend soup with an immersion blender/regular blender (batches) in the pot until smooth. Whisk in whipping cream into soup and adjust levels of dry seasonings (salt, cayenne pepper, black pepper, and sugar) to taste. **If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened (10-minutes). Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil. Per Serving: 198 calories; 12.3 g fat; 20 g carbohydrates; 4.3 g protein; 38 mg cholesterol; 906 mg sodium. Full nutrition

#tomatobisque #tomato

Avocado Chocolate-Chip Cookies

Prep time: 15 minutes Cook time: 45 minutes Total Time: 30 minutes

With Fresh California Avocados replacing some of the saturated fat, these cookies are out-of-this-world delicious! They’re also simple to throw together and can go from a tempting thought to a fabulous reality in less than an hour.

Ingredients 2 1/2c all-purpose flour 1tsp baking soda 1/2tsp baking powder 1tsp sea salt 1/2c ripe avocado 2T butter, unsalted, room temperature 1c light brown sugar 1/2c white, granulated sugar 6oz. semi-sweet chocolate chips 6oz. bitter chocolate chips 2 large eggs 1.5tsp vanilla extract

Instructions 1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside. 2. Combine the flour, baking soda, and salt in a medium-size bowl. Set aside. 3. In the bowl of a stand mixer, beat the mashed avocado and butter until smooth and creamy, about 30 seconds. Add the brown and white sugar and mix on medium speed until fluffy and well combined. 4. Add eggs, one a time, mixing well after each addition then add in vanilla. 5. With mixer on low speed, slowly add flour mixture. Beat just until all flour is incorporated then stir in chocolate chips. 6. Using a small ice cream scoop, scoop up dough into rounded mounds on prepared sheet pans, spacing mounds approximately two inches apart. Flatten slightly with your fingertips (if necessary). 7. Bake for 14-16 minutes or until golden brown. 8. Cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in an airtight container.

** Baking is an exact science = 1 large avocado is approximately 1/2c.

#chocolatechipcookies #avocado #avocadocookies #homemade #cookies

Brownies: Mint pie

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 170 minutes

Ingredients Brownies: 1c granulated white sugar 1c butter, softened (unsalted) 2eggs, lightly beaten 4oz. semi-sweet dark chocolate, melted and slightly cooled ½c flour 1/4c cocoa powder ¼ teaspoon salt ¼ teaspoon baking powder 0.5tsp vanilla extract 0.25tsp mint oil 1.5T sour cream 0.25c oil

Mint topping: 8oz. cream cheese, room temperature 3/4c granulated white sugar (use powdered sugar instead) 0.25tsp mint oil 0.25tsp green food coloring (optional) 8oz. whipping cream (heavy) 4oz. mint chips

Topping: 2oz. semi-sweet/unsweetened chocolate, melted and slightly cooled

1. Preheat oven to 330F and spray a 8" spring form pan.

2. In large saucepan over low heat, melt butter and chocolate together.

3. Remove then add sugar and let cool (5-minutes).

4. Mix in eggs and flavors

5. Mix dry ingredients together, slowly incorporate them into the mixture.

6. Pour into pan and bake for 25-30 minutes (let cool completely).

7. Mix cream cheese, sugar, extract and food coloring.

8. Fold in mint chips, whipped topping into mixture and spread on top of brownie.

9. Add melted chocolate and let cool in refrigerator.

#mintbrownies #mintpie

Bisque: Roasted Cauliflower

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour

1 head cauliflower, cut into florets 1 tablespoon oil 1tsp pepper (white) 2 heads garlic, wrapped in aluminum foil 2T oil, canola 1/2 onion, white, diced 1/2 onion, red, diced 1/4c carrots, diced 1/2c celery, diced 1T garlic powder 2T flour 0.5T onion powder 1tsp paprika, ground 2tsp Thyme, ground 1tsp Coriander, ground 1tsp Cumin, powdered 32oz. broth (vegetable or chicken) 1/4c rice, jasmine (uncooked) 1/2c Asiago cheese, grated 1/4c whipping cream, heavy

Directions: 1. Collect florets and place into a bowl, add oil and mix. 2. Place florets and garlic heads in a baking dish/sheet @ 420F for 20 minutes. 3. Mix, stir ever 10-minutes continue until florets are lightly golden brown. 4. Heat the oil in a large sauce pan over medium high heat, add the veggies and saute until tender, about 3-5 minutes. 5. Add flour, cook (1-minute). 6. Add the broth, roasted cauliflower and garlic (squeezed from the skins) bring to a low boil 7. Reduce the heat and simmer for 15-20 minutes before pureeing with a stick blender, in a blender or in a food processor. 8. Add Asiago cheese and whipping cream. 9. Salt and pepper to taste and serve.

#bisque #soup #vegansoup

Peach Bar

Prep Time: 20 minutes Cook Time: 40 minutes Ingredients: For the crust: 1c all-purpose flour 1/2c powdered sugar 1/4tsp sea salt 1/2c butter (unsalted), room temperature (or melted) Crumble topping: 1c all-purpose flour 1/2c brown sugar, packed 1/8tsp sea salt 1/4tsp nutmeg, ground 1/4tsp cinnamon, ground 1/2tsp vanilla extract 6T tablespoons butter (unsalted), room temperature (or melted) For the peach layer: 2.5c peach chunks (4 large peaches or 14oz can) 1/4cup brown sugar 3T cornstarch 1tsp cinnamon, ground 1/4tsp nutmeg, ground 1/8tsp sea salt For the glaze: 1c powdered sugar 1/2 teaspoon vanilla extract 1/8tsp sea salt 2T milk Directions: 1. Preheat the oven to 330 degrees. 2. Line an 8″x8″ pan with a sheet of parchment paper. 3. Prepare the crust by whisking together the flour, powdered sugar and salt in a medium bowl until well combined then stir in the melted butter just until well incorporated and no more streaks of flour remain. 4. Pour into lined pan then pat evenly onto the bottom surface of the pan and then bake for 12-15 minutes. Remove and let cool for 10-minutes. 5. Prepare the topping by whisking together the flour, brown sugar and salt in a medium mixing bowl; then stir in the melted butter and vanilla extract just until combined and set aside. 6. Dice peach halves 1/4″ chunks. 7. Collect the juice and heat on medium low heat to reduce down to 3/4s volume (10-minutes). Let sit for 10-minutes to cool before moving forward. 8. Add the brown sugar, cornstarch, cinnamon and salt and stir until thoroughly combined. Coat the peaches with mixture then pour on-top of crust later. 9. Then sprinkle the topping over the peach layer and bake for 25-30 minutes. 10. Let cool then prepare the glaze for the top of bars. Mix the powdered sugar, vanilla extract, salt together until well combined. Add 2T of milk and stir. Spoon over the cooled bars.

#peachbar #peach #summmer #summertime

Breakfast Quinoa Sausage

Prep time: 5 minutes Cook time: 20 minutes Total time: 30 minutes Serves: 3-5

Ingredients: 8oz. breakfast pork sausage, cooked 4oz. Turkey slices, diced 4oz. bacon, cooked, diced 1c uncooked quinoa, rinsed 2c chicken stock 2T olive oil, separated 1/2c green onion, diced 1/2 red onion, diced 1/4 brown onion, diced 1T garlic powder 1tsp onion powder 1tsp paprika powder 1tsp red pepper flakes 1c bell peppers, mixed colors 8 eggs, seasoned and cooked, your way 4oz. Parmesan cheese

Directions: 1. Heat oil in pot (1-minute), add onion, bell peppers and quinoa, stir to coat.

2. Add dry seasonings and stir - then add chicken stock, cover, place on medium heat (15-minutes).

3. Add cooked pork sausage, turkey slices and bacon and bell peppers on top and cover (3-minutes).

4. Add cooked eggs and mix thoroughly with Parmesan cheese.

5. Serve immediately with any optional toppings.

#breakfast #breakfast sausage #quinoa

Cream Cheese Brownies

Cream Cheese Brownies Prep Time: 10 minutes Cook Time: 50 minutes

Ingredients: 1/2c (1 stick) butter or margarine, melted 1.5c sugar, granulated, separated 2tsp vanilla extract 4eggs+1yolk, separated 1/2c flour 1/3c Cocoa powder 1/4tsp baking powder 1/4tsp sea salt 2T oil (non flavored) 4oz. chocolate bar/chocolate chips (dark or milk) 16oz. cream cheese, room temperature 4oz. sour cream, room temperature

Directions: 1. Heat oven to 350°F. Grease 9-inch square baking pan. 2. Heat butter, 4oz. chocolate chips/bar then add 1c sugar. 3. Stir together and add vanilla in bowl. Then add 2-eggs one at a time and beat well with spoon. 4. Sift together flour, cocoa, baking powder and salt; 5. Gradually add egg mixture, oil to flour mixture; mix until well blended. 6. Spread batter evenly in prepared pan. 7. Bake 15 to 20 minutes or until brownies are set. 8. Mix cream cheese, sour cream and 2 eggs and yolk together. 9. Add to top of brownies and bake for 30-minutes. 10. Remove and let cool.

#creamcheese #creamcheesebrownies #brownies

Millionaire’s Shortbread

Millionaire's Shortbread Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 120 minutes

Ingredients: Shortbread Crust 1c unsalted butter, room temperature 3T sugar, granulated 3T brown sugar, packed 1 egg yolk 1tsp vanilla extract, flavoring 1/4tsp sea salt 1.25c bread flour

Caramel Sauce 1c unsalted butter, room temperature, cut into 1/4-inch pieces 14-oz sweetened condensed milk 4oz. brown sugar, packed 3T light corn syrup 0.5tsp vanilla extract, flavoring 1/8tsp sea salt

Chocolate Ganache 4oz. bittersweet chocolate, pieces 4oz. semisweet chocolate, pieces 1/4c heavy whipping cream 1/4tsp vanilla extract, flavoring

Chocolate design 2oz. dark chocolate 2oz. white chocolate

1. Preheat oven to 325F and line a 8x8 baking pan with parchment paper. 2 Using an electric mixer, beat butter until well creamed. Add sugars and beat until light and fluffy. Add egg yolk and vanilla extract and stir until well combined. 3. Slowly add flour, pausing to scrape down sides of bowl. Mix until the dough, is slightly crumbly to make it easier to press into the pan. Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan. 4. Bake for 15-20minutes. Set aside and allow to cool. 5. Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat. 6. Stir frequently until butter and sugar is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil. Reduce heat to a simmer (slowly bubbling), still stirring constantly until the mixture turns into a thick rich caramel color. 7. Remove from heat and stir in the vanilla extract and salt. 8. Pour evenly over prepared shortbread; use an offset spatula to spread evenly. 9. Heat up heavy whipping cream and chocolate pieces in a small saucepan over medium heat. 10. Stir frequently until chocolate is melted and mixture is smooth. 11. Remove from heat and stir in vanilla extract. Allow chocolate to cool (3-minutes) then spread evenly spread over caramel layer. 12. Melt chocolate in zip lock bag, cut a small hole then make lines on the top surface. Take a took pick and run across one direction then reverse to create blended segments.

#shortbread #millionaireshortbread #dessert

Chicken Cauliflower Fried Rice

Prep time: 10 mins Cook time: 7 mins Total time: 17 mins 3-Servings

Ingredients: 3c cauliflower 1 chicken breast, cut into 1/4inch sections, cooked 1tsp paprika, powder 0.5T garlic powder 2tsp onion powder 1/2 white onion, diced 1/2 red onion, diced 1/4c green onion, diced 1 eggs, scrambled 2 garlic cloves, diced 1/4c soy sauce, low sodium 3T oil (olive, grapeseed, canola) 1T oil, sesame 1c Mixed bell peppers, diced 1tsp sesame seeds, toasted

Directions: 1. In a large mixing bowl combine chicken and dry seasonings.

2. In a wok or skillet, heat oils, then add chicken (2-minutes).

3. Add onions to top of chicken, then add rice (1-minute).

4. Add cauliflower and mix bell peppers and stir (1-minute).

5. Add soy sauce and stir (1-minute).

6. Create a well in the center, add eggs and cook in the center (1-minute).

7. Distribute the cooked eggs and mix around.

8. Remove from heat, sprinkle with sesame seeds and 1T green onions and serve.

#cauliflowrice #cauliflower #friedrice

Orzo Breakfast

Prep time: 5 minutes Cook time: 20 minutes Total time: 20 minutes Serves: 7-9

Ingredients: 8oz. breakfast pork sausage, un-cooked 1c uncooked orzo pasta, rinsed 1c chicken stock 1 whole yellow onion, diced 1/2 red onion, diced 3-5 garlic cloves, diced 1T garlic powder 1T onion powder 1T pepper flakes 1tsp paprika powder 1tsp black pepper 1c tomatoes, diced 1c bell peppers, diced 1/2c italian parsley, diced 10 eggs, cooked (your way) 1/2c half and half 1/2c mixed cheese

Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped cilantro

Directions: 1. Heat oil in pot (1-minute), add onion, bell peppers and stir.

2. Add pork sausage and cook thoroughly (2-minutes).

3. Add dry seasonings and orzo pasta and stir; then add chicken stock, cover, place on medium heat (10-minutes).

4. Whisk eggs and half&half and cook thoroughly.

5. Mix cooked eggs into dish and add any other toppings including cheese of choice, serve immediately.

#orzo #orzobreakfast #orzopasta

Chocolate Turtle Cookies

1c flour, all purpose ⅓ cup unsweetened cocoa powder (Dark preferred) ½ teaspoon baking soda ¼ teaspoon salt 1 stick (1/2 cup) unsalted butter, softened to room temperature ½ cup brown sugar ½ cup granulated sugar 1 large egg, separated 1 teaspoon vanilla extract 9-10 soft caramel candies, unwrapped and cut in half ¾ cup chopped pecans

Instructions: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes.

Preheat oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat and set aside.

Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two tablespoon sized pieces of cookie dough onto the prepared baking sheets. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans.

Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

#turtle cookies #cookies

Spinach & Artichoke Scones

Spinach & Artichoke Scone Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients: 3c all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon sea salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 stick unsalted butter, cut into 1/4-inch cubes 3/4cup grated parmesan cheese 1c artichoke hearts, diced 10oz. spinach, blanched and chopped (moisture removed) 1c whole milk 2eggs

Directions: 1. Preheat oven to 400°F.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and seasonings. Using a pastry blender cut the butter into the dry ingredients until it resembles coarse crumbs. Add the cheese, artichokes and spinach, stirring to combine.

3. In a separate bowl, whisk together the milk and 1 egg. Stir milk mixture into the dry ingredients. You might have to use your hands to insure the mixture is thoroughly combined.

4. Using ice cream scooper, scoop dough and place on a greased pan.

5. Bake for approximately 15-20 minutes or until golden brown. Place on a wire rack to let cool to room temperature.

#spinachscone

Italian Pasta Pie

Prep Time: 30 minutes Cook Time: 30 minutes Total Time:60 minutes

Ingredients: 1 lb rigatoni pasta, large tubes 2 tablespoons olive oil, divided 1.5lbs italian sausage, ground 3-4 garlic cloves, crushed 1⁄4 teaspoon fresh ground pepper 24oz. tomato sauce 2 bell peppers, cut and diced 1/2 onion, cut and diced 1T sea salt 1T garlic powder 0.5T onion powder 1tsp italian seasoning 1/2c grated parmesan cheese 6-8oz. mozzarella cheese, grated 4-6 slices of havarti cheese

1. In a large pot of salted boiling water, add pasta until slightly underdone (13-minutes). When done, rinse in cold-cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat and set aside. 2. Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add onions and bell peppers (5-minutes). Add italian sausage and cook for (5-minutes). Cook and stir until browned. Add seasonings and crushed garlic cloves. 3. Cool by adding tomato sauce. 4. Toss pasta with Parmesan cheese. 5. Butter and line a 9-inch spring form pan. Tightly pack pasta into pan, standing each piece on end. 6. Using a pastry bag, fill and pipe mixture into tubes. 7. Spread remainder of meat sauce on top of pasta. Push the meat sauce into the pasta holes 8. Place pan on baking sheet into a preheated 400F degree oven for 15-minutes. 9. Remove and top with havarti slices and mozzarella cheese on top and bake another 10-15 minutes until cheese is slightly golden along edges. 10. Remove from oven and let stand for 15-minutes. Run a knife around the edge to loosen and then unmold. Cut into wedges and serve.

#pastapie

Salsa

Salsa Prep Time: 0 minutes Cook Time: 0 minutes Total Time: 20 minutes

Ingredients: 6-5 tomatoes (Roma) diced 4-5 garlic cloves, minced 2 jalapenos, de-seeded and diced 1 red bell pepper, diced 1/2 red onion, fine diced 1/4c parsley, chopped 1/8c green onion, chopped 2 cucumbers, diced 1T olive oil 1.5T lemon, juice 1tsp garlic powder 1tsp onion powder 1tsp paprika 1tsp sea salt 1tsp black pepper

Directions: 1. Mix all ingredients together and refrigerate for up to 6-8 hours before serving.

#salsa

Mango Salsa

Prep Time: 0 minutes Cook Time: 0 minutes Total Time: 10 minutes

Ingredients: 1 mango, peeled, pitted, diced ½ red onion, peeled, diced 1 jalapeño, de-seeded, diced 0.5c fresh cilantro/italian parsley leaves, chopped 2T fresh lemon juice

Directions: 1. Mix red onion, jalapeño and lemon juice together.

2. Add fresh cilantro/italian parsley and toss.

3. Mix in mango and serve.

#mangosalsa

Bacon Cheddar Cheese Tart

Prep time: 10 mins Cook time: 120 mins Total time: 130 mins 12-Servings

Ingredients: 2 packages of bacon, slices 5-6 potatoes, sliced 1/4" thick 1tsp paprika, dried 1tsp tarragon, dried 2tsp pepper, course 0.5T onion powder 0.5T garlic powder 0.5T sea salt, course 1c cheddar cheese, grated 0.5c pepper jack cheese, grated Preheat oven to 330F degrees.

Directions: 1. Cover a baking dish with parchment.

2. Arrange bacon in a spiral pattern in the baking dish, draping ends of the slices over the pan edge to fold over filling.

3. Arrange potatoes over bacon in circular pattern, and sprinkle dry seasonings over then top with cheese mixture.

4. Repeat layers with remaining potatoes and cheese, and seasonings.

5. Fold bacon over filling to form the upper layer.

6. Bake uncovered in the preheated oven 2-hoursl drain any drippings, and cut into wedges to serve.

#cheesetart #bacontart #baconcheesetart

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