Apple Peanut Butter Salad

This is a great summer, or anytime, side dish. Who doesn't love apples and peanut butter?

1 TBS Mayonnaise or Miracle Whip

2 TBS sugar

1/4 c peanut butter

4 oz Cool Whip

5 apples, diced

1 banana, diced (optional)

1/4 c dried cranberries

1/4 c peanuts

5 oz miniature marshmallows

Combine mayonnaise (or Miracle Whip), sugar, peanut butter and cool whip together until combined.  Stir in remaining ingredients. 

Refrigerate a couple of hours before serving.

Makes 10 servings

Source:  Amy Maryon

Kimberly

Spaghetti Squash Casserole

If you are looking for a low-carb option for a side dish, this recipe is a great one.

1 spaghetti squash, approx 3 lbs

2 TBS butter

1/2 c sour cream

4 cloves garlic, minced

1 tsp Italian seasoning

3/4 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

4 oz cheddar cheese, grated

2 large eggs

1 oz freshly grated parmesan cheese, divided

2 TBS chopped fresh basil

4 oz mozzarella, grated

Preheat oven to 375 F and line a baking sheet with parchment paper.

Cut the spaghetti squash in half, crosswise, and scoop out the seeds.  Place squash cut-side down on the prepared baking sheet and bake 45-60 minutes, or until the squash can be squeezed.

Let the squash cool for a few minutes.  Scoop the flesh out of the squash and into a large bowl. Add the butter and let it melt.

Reduce the oven temperature to 350 F.  Lightly grease a 2 quart casserole dish.

Add the sour cream, garlic, Italian seasoning, salt, pepper and red pepper flakes and stir to combine. Then stir in the eggs, cheddar cheese, and half of the parmesan until well combined.

Spread mixture in the prepared baking dish and top with the mozzarella and the remaining parmesan cheese.  Bake 30-35 minutes, until bubbly and browned.

Let the casserole cool a few minutes before serving.  Sprinkle with additional chopped basil, if desired.

Servings:  8

Source:  All Day I Dream About Food

Kimberly

Pizzelles

My friend from work would always bring these delicious pizzelles into work for Christmas.  I just new I had to buy a pizzelle maker so I could make my own.  I made one recipe with the anise extract and another recipe using vanilla extract.  They are so good!

3 eggs

3/4 c sugar

1/2 c melted butter

1 TBS anise extract or vanilla extract

1 3/4 c flour

2 tsp baking powder

Beat eggs until light in color.  Add sugar, cooled melted butter and extract.  Sift flour and baking powder together.  Mix into egg mixture.

Heat up pizzelle iron for approximately 5 minutes.  Lightly brush butter on the hot pizzelle iron.  Add about 1 tsp of dough toward the iron hinge off center.  Cook for about 10-20 seconds.

Sprinkle with powdered sugar if desired.

Makes ~26 pizzelles

Source:  Gina J.

Kimberly

Gingerbread Cookie Bars

When you don't have time to make cookies, give this bar recipe a try.  I took these bars to work and they disappeared!  I will definitely make these again.

Gingerbread Bar Ingredients:

2 1/4 c (281 g) flour

1 1/2 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground cloves

1/4 tsp ground nutmeg

small pinch of ground black pepper

1/4 tsp salt

3/4 c (12 TBS; 170 g) butter, melted

1/2 c (100 g) packed dark brown sugar

1/2 c (100 g) sugar

1/3 c (80 ml) unsulphured or dark molasses (do not use blackstrap)

1 large egg, at room temperature

1 tsp pure vanilla extract

Spiced Cream Cheese Frosting Ingredients:

6 oz (170 g) cream cheese, softened to room temperature

2 TBS (28 g) butter, softened to room temperature

1 1/2 c (180 g) powdered sugar

small pinch each of ground ginger, cinnamon and allspice

1 tsp pure vanilla extract

optional for garnish:  1/4 c sprinkles

Preheat oven to 350 F.  Make sure the oven rack is in the center position.  Line the bottom and sides of a 9" x 13" metal or glass baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out of the pan. Set pan aside.

In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, nutmeg, pepper and salt.  Set aside.

In a medium bowl whisk together the melted butter, brown sugar, sugar and molasses until no lumps remain.  Whisk in the egg and vanilla.  Pour this into the flour mixture and mix together with a large spoon or silicone spatula.  Be sure to mix until no lumps of flour remain.  The dough will be very thick and shiny.

Transfer dough to the prepared baking pan and press/smooth into an even layer.  It may not seem like enough dough and it will be a think layer, that's ok.

Bake for 23-26 minutes or until the top is set but still looks quite soft and a toothpick inserted in the center comes out mostly clean with a few moist (not wet) crumbs.  Do not over bake.  Bars will puff up in the oven, but settle as they cool.

Set the pan on a wire rack and allow to cool for at least 1 hour.

Make the frosting:  In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.  Add powdered sugar, ginger, cinnamon, allspice and vanilla extract.  Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.  Taste.  Add a pinch of salt if desired.

Spread the frosting on the cooled bars.  Top with sprinkles, if desired.  To help set the frosting, refrigerate for 30 minutes before slicing and serving.  This makes cutting the bars easier and less messy.  Using the overhanging parchment, lift the bars out of the pan and cut into squares.

Cover leftover bars tightly and store in the refrigerator for up to 5 days.

Yield:  24 bars

Source:  Sally's Baking Addiction

Kimberly

Chicken Noodle Soup

There is nothing better than a hot bowl of homemade chicken noodle soup on a cold winter night.  This recipe is so delicious and quick to make.  If you are looking for some easy and delicious meals to make in your pressure cooker, I highly recommend purchasing The Rootitoot Cookbook.  Every recipe I made from this cookbook is delicious.

8 c chicken broth

1 1/2 lb boneless chicken, breasts or thighs, raw or cooked

1 1/2 c diced onion

1 c diced carrot

3/4 c diced celery

2 cloves garlic, minced

1 TBS lemon juice

1 tsp salt

1/4 tsp pepper

1 tsp dried basil

1/4 tsp dried sage (optional)

1/4 tsp thyme (optional)

8-12 oz egg noodles or pasta  (The more noodles/pasta you use, the less broth there will be.)

1 c frozen peas

Dice the chicken into bite-sized pieces.  Pour the chicken broth in the Instant Pot/pressure cooker.  Add all ingredients except the peas and stir it to separate all the chicken pieces.

Close the lid and set the valve to sealing.  Push Pressure Cook (or Manual) and set time for 3 minutes.  When the pressure cooker indicates it is done, leave it for 3 minutes natural release.  Then, flip the valve to venting for a quick release.  When the pin drops, open the lid.

Add the frozen peas.  The heat is enough to cook them while still keeping them fresh tasting.  Add salt and pepper if needed.

Source:  The Rootitoot Cookbook

Kimberly

Banana Crunch Muffins

I really enjoy the crunchy texture of these muffins, which include nuts, granola, and coconut. These muffins are excellent when served for breakfast or as a snack with a cup of coffee. 

3 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt*

1/2 lb (2 sticks) unsalted butter, melted and cooled*

2 extra-large eggs

3/4 cup whole milk

2 tsp vanilla

1 cup mashed ripe bananas (approx. 2 bananas)

1 cup medium-diced ripe banana (approx. 1 banana)

1 cup chopped walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola or shredded coconut for topping (optional)

Preheat oven to 350F.

Line 24 muffin cups with paper or silicone liners. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the cooled melted butter to the flour mixture and combine in a mixer with the paddle attachment.  In a separate bowl, combine the eggs, milk, vanilla, and mashed bananas, and add to the flour and butter mixture.  Scrape the bowl and blend well.  Do not overmix.  

Fold the walnuts, granola, coconut and diced bananas into the batter.  Spoon the batter into the lined muffin cups, filling each one to the top.  Top each muffin with dried banana chips, granola or coconut if desired.  Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.  

*I use salted butter and reduce the salt in the recipe to 1/4 tsp.

Makes 24 muffins

Source:  Ina Garten

Kimberly

Sourdough English Muffins

I always enjoy trying new sourdough recipes.  This recipe was so easy to make and they taste delicious!

Ingredients to make 1/2 cup (100 g) of active sourdough starter:

1 TBS (15 g) sourdough starter

1/3 c + 1 TBS (50 g) all-purpose flour

3 1/2 TBS (50 g) water

Dough Ingredients:

1/2 c (100 g) active sourdough starter

1 TBS (20 g) honey, sugar or maple syrup

1 c (240 g) milk

3 c (360 g) all-purpose flour

1 tsp (5 g) fine sea salt

1/4 c (40 g) cornmeal for sprinkling

Feed your sourdough starter:

12 hours before you plan to mix the dough, add the ingredients to make 1/2c (100 g) of active sourdough starter to a clean jar.   Stir the ingredients until combined, loosely cover the jar and let the starter rise at room temperature.  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

Add 100 g of the active starter and the rest of the dough ingredients (except cornmeal) to a large bowl and use a wooden spoon or your hands to mix until well combined.  Cover and let rest 30-60 minutes.  Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.  (Or, you can use a stand mixer with a dough hook attachment at the lowest speed.)

Place the dough back into the bowl and cover and let ferment on the counter at room temperature for 8-12 hours.  (If your room is cool, place the bowl in the oven with the oven light on.)

Cut and Cook:

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" thick.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that has been sprinkled with cornmeal.  Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.  (If your room is cool, place the pan in the oven with the oven light on.)

Preheat your non-stick skillet over low heat.  Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4-5 minutes.  Turn the muffins over and cook for an additional 4-5 minutes.  When done, the center of the muffin should register 200 F on an instant-read thermometer.

When the muffins are slightly warm or cooled, stick a fork in around the sides of the muffins to split them open.   Do not cut the muffins with a knife or you will not get all of the nooks and crannies that hold the butter.

Store at room temperature for up to 5 days in a container or freeze for up to 3 months.

Makes 10 muffins

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly

Sourdough Lemon Ricotta Pancakes

These pancakes are a great way to use up some of your sourdough discard. Their bright lemon flavor makes them a delicious and refreshing option for breakfast.

Wet Ingredients:

3/4 c (200 g) sourdough discard

1 c (240 g) buttermilk

1/2 c (125 g) ricotta cheese

4 TBS butter, melted

2 large eggs

1 large lemon, zest and juice

Dry Ingredients:

2 c (240 g) all-purpose flour

3 TBS (36 g) sugar

1 tsp salt

2 tsp baking powder

1 tsp baking soda

oil or butter for griddle

Add all of the wet ingredients to a bowl and whisk together until smooth.

Combine all of the dry ingredients together in a separate bowl and then add to the wet ingredients.  Mix until just combined.  Some visible lumps are ok, but do not overmix.  Let the batter rest while you preheat the griddle or skillet over medium heat.

When the griddle or skillet is hot, add some oil or butter.  Pour 1/4 c of the batter onto the griddle/skillet and spread out gently into a round shape with the back of the measuring cup.  Cook until bubbles form on the surface, the edges are dry and the underside is golden brown, about 2-3 minutes.  Flip and cook until golden brown on the other side.  Repeat with the remaining batter adding some butter or oil to the griddle/skillet as necessary.

Servings:  16 pancakes

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly  

Hot Cocoa Cookies

The perfect cookie for a cold winter day.  These would go great with a cup of coffee or a glass of cold milk.  The trick to these cookies is to make sure you slightly underbake them.  These are our new favorite cookie!

If you wish to make a double batch, it is advisable to mix each batch separately due the dough's thickness, which will make it difficult to mix, even with a stand mixer.

2 3/4 cups flour

2/3 cup dry hot cocoa mix (about 4 standard packets)

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened at room temperature

1 cup granulated sugar

1/2 cup packed brown sugar

2 large eggs, room temperature

1 1/2 tsp vanilla extract

1 1/4 cups mini or regular-size chocolate chips

3/4 cup miniature marshmallows (to place on top of cookie)

6 to 8 ounces milk chocolate chips (to drizzle on top of cookie)

Preheat oven to 350F.  Line baking sheets with parchment paper or silicone baking mats.  Set aside.

Whisk the flour, dry hot cocoa mix, baking soda and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter on medium-high speed until smooth, about 1 minute.  Add the granulated sugar and brown sugar, and beat on medium-high speed until creamed, about 2 minutes.  Add the eggs and vanilla and beat on high speed until combined, about 1 minute.  Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, add the chocolate chips.  The dough will be soft and thick.

Roll balls of dough, about 1 1/2 tablespoons of dough per cookie and place 3 inches apart on the baking sheets.

Bake for 10-11 minutes.  Remove from the oven and gently stick 4 or 5 marshmallows into the top of each cookie.  Place back in the oven and bake for 2 more minutes to slightly melt the marshmallows.

Remove from the oven and allow to cool on the baking sheets for 5 minutes.

Meanwhile, melt 6 to 8 ounces of milk chocolate chips in the microwave in 15-second increments, stopping and stirring after each until completely smooth.  Drizzle over the warm cookies.  Allow the chocolate to set completely, about 20 minutes, before enjoying.

Cookies will stay fresh in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.  

Makes 32-34 cookies

Source:  Sally's Cookie Addiction 

Janice

Slow-Cooker Cola-Gochujang Glazed Beef

The flavor of this dish is remarkable. The level of spiciness can be adjusted by increasing or decreasing the amount of gochujang used.

2 lbs cubed beef chuck stew meat

4 scallions, sliced, dark green parts separated

4 cloves garlic, smashed

1/2 cup cola

3 TBS gochujang, plus more for serving

3 TBS soy sauce

2 TBS packed light brown sugar

1 TBS toasted sesame oil

2 tsp rice vinegar

3/4 cup white rice

1 cup kimchi

Serving Suggestions:  Toasted sesame seeds, small romaine lettuce leaves, diced cucumber, sliced radishes, shredded carrots, shredded cabbage.

Combine the beef, white and light green scallion parts and the garlic in a 6-8 quart slow cooker.  Whisk the cola, gochujang, soy sauce, brown sugar and sesame oil in a bowl until smooth.  Pour over the meat and stir well to coat.  Cover the slow cooker and cook on low until the meat is very tender, 7-9 hours.

Stir well, then remove the meat with a slotted spoon to a bowl.  Gently break the meat into smaller pieces, discarding any chunks of fat or tough bits of sinew.  Pour the sauce into a medium skillet and bring to a simmer over medium heat.  Cook, stirring occasionally, until thickened, 8-10 minutes.  Stir in the vinegar, then add the beef.  Simmer, stirring occasionally, until the meat is coated, and the sauce is thick and glossy, about 5 more minutes.

Meanwhile, cook the rice per the package directions.  Let sit, then fluff with a fork.  Serve the meat with the rice, kimchi, more gochujang, the dark green scallion parts, toasted sesame seeds, lettuce leaves, cucumbers, radishes, carrots and cabbage.  Serve as a rice bowl or stuff into the lettuce leaves.

Serves 4

Source:  Food Network Magazine November 2022

Kimberly

Bran Muffins

Many years ago, my dear friend Luann shared this recipe with me.  I make these quite often and share them with my family and neighbors.  These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.

1 (15 oz) box (7 cups) Raisin Bran Flake cereal

5 cups flour

2 cups sugar

5 tsp baking soda

2 1/2 tsp salt

4 eggs, beaten

4 cups milk

2 TBS vinegar

1 cup vegetable oil

1/2 cup molasses

Measure the Raisin Bran Flake cereal into a large mixing bowl.  Crush the cereal using your hands or the back of a wooden spoon to break up the flakes.  No need to crush into a powder, just crush enough so the flakes are smaller.  Add the flour, sugar, baking soda and salt. Mix well. 

In a separate bowl, beat the eggs.  Add the milk, vinegar, oil and molasses.  Mix well.

Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.

Store covered in the refrigerator and use as needed.  When ready to bake, fill muffin pan cups 2/3 full.  Bake in a pre-heated 400F oven for 15 minutes.  

Batter will keep in the refrigerator for up to 6 weeks.

** If you do not care for raisins, you may use Bran Flake cereal without the raisins.

Makes 55-60 muffins

Source:  Luann M.

Janice

Cranberry Sauce

There is no need to buy cranberries in a can as these are so easy to make. Our family especially enjoys these cranberries with our Thanksgiving dinner; however, they are good any time.  I even like to eat this on top of ice-cream!

1 cup sugar

1 cup water

1 package (12 oz) fresh or frozen Cranberries

Combine sugar and water in a medium saucepan.  Bring to a boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Cover and cool completely at room temperature.

Refrigerate until serving time.

Makes 2 1/4 cups

Source: Ocean Spray

Janice

* Tips:

If you double the recipe, use a large pot.  As the cranberries cook, they pop and create a foam on the surface which may easily boil over.  Also, be careful when the cranberries pop as they are covered in sugar and are very hot.  Wear an apron!

Pork Ragu (Pressure Cooker)

Although this recipe involves numerous steps, the end result is rewarding. It pairs well with spaghetti squash, as shown, or can be served over polenta or pasta.

Soak:

1/2 oz dried porcini mushrooms

1 cup hot water

Combine:

2 TBS flour

1 TBS Italian seasoning

1 tsp Kosher salt

1/2 tsp black pepper

1 boneless pork shoulder roast (2 1/2 lbs), trimmed and cut into large chunks

Preheat:

2TBS olive oil

Add:

1 TBS olive oil

1 1/4 cups diced onion

1/2 cup shredded carrot

2 TBS tomato paste

1 TBS minced fresh sage (I did not use)

1 TBS minced fresh rosemary (I did not use)

2 dried bay leaves

1 TBS minced fresh garlic

1/2 tsp red pepper flakes

Deglaze:

1/2 cup dry red wine

2 TBS red wine vinegar

1 can (28 oz) whole tomatoes, chopped and drained

1/2 cup low-sodium chicken broth

Soak procini mushrooms in hot water for 30 minutes; strain, reserve 1/2 cup liquid, and chop.

Combine flour, Italian seasoning, salt and pepper in a bowl; add pork and toss to coat, reserve any residual flour mixture.

Preheat Instant Pot on "Saute" setting and "More" temperature; add 2 TBS oil.

Brown pork in 2 batches, on all sides, then transfer to a plate.

Add 1 TBS oil to the pot, then add porcini mushrooms, onions, carrot, tomato paste, sage, rosemary, bay leaves, garlic and pepper flakes; saute until onions soften, about 3 minutes.  Sprinkle any remaining flour mixture over the vegetables; cook 1 minute.

Deglaze the pot with wine and vinegar, scraping up any brown bits.  Stir in tomatoes, broth and porcini mushroom liquid, then return pork to the pot.  Close lid, lock pot and select "Manual" (or "Pressure Cook") setting and set for 40 minutes.

Pressure cook the ragu until time is up, then quick release and open pot.  Transfer pork to a cutting board; shred with two forks then return to the pot and stir into ragu.  Stir an additional 1 TBS of sage and 1 TBS of rosemary into the ragu; season with salt and black pepper. 

Serve ragu over spaghetti squash, pasta or polenta. (see this blog for Parmigiano-Reggiano Polenta recipe)

Serves 6

Source:  kitchenwithaloha.com

Kimberly 

Parmigiano-Reggiano Polenta

I like to serve stew or pork ragu over polenta. This is a great comfort food as well as budget friendly. Polenta is an Italian type of cornmeal that is cooked into a porridge but can be served in different ways.

This recipe was written for the Ninja Cooking System, however, you can make this on the stove top just as well.

 

6 cups water

1 1/2 tsp Kosher salt

1 1/2 cups medium-grind stone-ground cornmeal

3 TBS butter, cut into large chunks, plus more for final serving

3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for final serving

freshly ground black pepper

Set pot to stovetop high.  Add water, cover, and bring to a boil. Reduce pot to stovetop low and add salt. Sprinkling in cornmeal with one hand and using a nonstick-safe whisk in the other, slowly sprinkle in cornmeal, whisking constantly to prevent lumps.

Cover and cook for 5-minute intervals, then give a vigorous stir with a wooden spoon, scraping down sides. Continue to cook, stirring every 5 minutes, until cornmeal is soft and smooth, about 30 minutes.

Stir in butter and cheese and season with salt and pepper to taste. 

To serve, add additional butter and cheese, if desired.

Serves 4

Source: Cooking Easier, Healthier and Better - Ninja

Kimberly

*See this blog for a Pork Ragu recipe. (Pressure Cooker)

Mac & Beef (Pressure Cooker)

If you are in search of a speedy dinner recipe, this one's ideal. Both kids and adults will like this meal.  Browning the meat beforehand will cut down your meal prep time.

If you wish to make this recipe on the stove-top instead of the pressure cooker, you can boil the pasta separately and cook the sauce on the stovetop, eliminating the beef stock.  Mix the pasta and the sauce together and enjoy!

1 TBS vegetable oil

1 lb lean ground beef

1 onion, finely chopped

1 green pepper, chopped

1 red pepper, chopped

1 1/2 tsp dried oregano

1 1/2 tsp dried basil

1 tsp paprika

1 tsp salt

Black pepper

28 oz can diced tomatoes in juice

1 cup beef stock

1/4 cup ketchup

1/2 lb dried elbow macaroni, or other pasta

1 1/2 cup shredded Cheddar cheese

Parmesan cheese, for serving

Preheat the pressure cooker using the brown setting.

Add the oil and brown the beef.  Avoid breaking up the beef too much, but let it cook in larger chunks.  Add the onion, peppers, herbs and spices, salt and pepper and continue to cook for a few minutes, stirring well.

Without stirring, add the tomatoes, beef stock, ketchup and elbow macaroni to the pot and lock the lid in place.

Pressure-cook on HIGH for 6 minutes.

Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid.  Give the ingredients a good stir, season to taste with salt and pepper, and serve with grated Parmesan cheese or for a cheesy dish, stir in the grated Cheddar cheese.

Serves 4-6

Source: bluejeanchef.com

Kimberly