Avo & Egg Breakfast Pizza

With protein, omega-3s, and a dose of fiber to keep you full through the morning, this pita pizza is the perfect way to kickstart your day! (And totally acceptable to eat for breakfast.)
Ingredients:
Greek or pocketless pita, or any kind of flat bread
Juice from 1 lemon
1 ripe avocado
1 organic egg
Sea salt to taste
Pepper to taste
Chili flakes to taste
Ground cumin to taste
Cumin seed to taste
Extra virgin olive oil to taste
Directions:
Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.
Optional: Add prosciutto or a sprinkling of feta over the top for a richer snack.

http://fabfitfun.com/meatless-monday-avo-egg-breakfast-pizza

 

• READY IN 30 mins

Irish Boxty

"Boxty is a traditional Irish dish made of potatoes. 

Original recipe makes 6 servings Change Servings

• 1 1/2 cups grated raw potatoes
• 1 cup all-purpose flour
• 1 cup leftover mashed potatoes
• 1 egg

• 1 tablespoon skim milk
• salt and pepper to taste
• 1/4 cup olive oil

Directions

1. Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

 

German Potato Pancakes

Ingredients

Original recipe makes 6 servings Change Servings

• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

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Directions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

 

• READY IN 2+ days

Traditional Sauerbraten

Ingredients

Original recipe makes 6 servings Change Servings

• 3 pounds beef rump roast
• 2 large onions, chopped
• 1 cup red wine vinegar, or to taste
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon white sugar

• 10 whole cloves, or more to taste
• 2 bay leaves, or more to taste
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 10 gingersnap cookies, crumbled

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Directions

1. Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
2. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
3. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Kartoffel Kloesse (Potato Dumplings)

Ingredients

Original recipe makes 12 servings Change Servings

• 9 medium potatoes, peeled
• 1 teaspoon salt
• 3 eggs, beaten
• 1 cup all-purpose flour
• 2/3 cup bread crumbs

• 1/2 teaspoon ground nutmeg
•   1 cup butter
• 2 tablespoons finely chopped onion
• 1/4 cup dry bread crumbs

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Directions

1. Place the potatoes in a large pot with enough water to cover. Bring to a boil, and cook until the potatoes are soft, about 20 minutes. Drain water, and place potatoes into a large bowl. Mash potatoes, leaving them slightly lumpy (just like making mashed potatoes). Mix in the salt, eggs, flour, 2/3 cup of bread crumbs, and nutmeg. Roll into walnut sized balls. If the dough is too sticky, you may want to mix in more flour or bread crumbs.
2. Bring a large pot of lightly salted water to a boil. Gently drop the dumplings into the water. When they come up to the surface, allow them to boil uncovered for 3 minutes. Remove the dumplings with a slotted spoon, and keep warm.
3. While you are waiting for the water to boil, melt the butter in a skillet over medium heat. Add onions and 1/4 cup of bread crumbs. Cook, stirring constantly, until the onions are tender, and the sauce has thickened some. Pour sauce over the dumplings before serving.

Herb and Chicken Pasta

Ingredients

Original recipe makes 4 servings Change Servings

• 1 (16 ounce) package angel hair pasta
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon Cajun seasoning (optional)

• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup olive oil
• 3 cloves garlic, chopped
• 1 onion, chopped
• 1 cup chicken broth

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Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. Meanwhile, season chicken with salt and pepper, basil, rosemary, Cajun seasoning, and red pepper flakes. Heat oil in a large skillet over medium heat; add chicken and cook until browned. Remove chicken from skillet and stir in garlic and onions; cook and stir until clear.
3. Return chicken to skillet over onion mixture and add broth. Simmer until chicken is cooked through and no longer pink inside; spread mixture over pasta and serve.

Easy Garlic and Rosemary Chicken

 

Ingredients

Original recipe makes 2 servings Change Servings

• 2 skinless, boneless chicken breasts
• 2 cloves garlic, chopped
• 2 tablespoons dried rosemary

• 1 tablespoon lemon juice
• salt and pepper to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts)

 

Captain Crunch Chicken

 

Ingredients

Original recipe makes 4 servings Change Servings

• 4 skinless, boneless chicken breasts

• 5 cups dry sweetened cereal, crushed

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run cle

Graham Crackers

Graham Crackers  (Makes A LOT, depending on the shape you cut them in)

 

• Prep Time:10 minutes,
• Cook Time: 15 minutes,
• Total Time: 25 minutes,

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup butter, chilled & cubed
• 1/4 cup honey
• 1/4 cup water

Preparation

1. 1. Preheat oven to 350 degrees.
2. 2. In a food processor or mixer combine the first 6 ingredients.
3. 3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. 4. Add honey and water and continue to mix until it all combines.
5. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. 6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.
7. 7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. 8. Cool and serve.
9. To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
10. ** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!

• Prep Time:10 minutes,
• Cook Time: 15 minutes,
• Total Time: 25 minutes,

Ingredients

• 1 cup whole wheat flour
• 1 1/2 cups all purpose flour
• 1/2 cup dark brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup butter, chilled & cubed
• 1/4 cup honey
• 1/4 cup water

Preparation

1. 1. Preheat oven to 350 degrees.
2. 2. In a food processor or mixer combine the first 6 ingredients.
3. 3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
4. 4. Add honey and water and continue to mix until it all combines.
5. 5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
6. 6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.
7. 7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
8. 8. Cool and serve.
9. To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
10. ** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!

Apple Sandwiches with Granola and Peanut Butter

Apple Sandwiches with Granola and Peanut Butter

Ingredients: 

• 2 small apples, cored and cut crosswise into 1/2-inch thick rounds
• 1 teaspoon lemon juice (optional)
• 3 tablespoons peanut or almond butter
• 2 tablespoons semisweet chocolate chips
• 3 tablespoons granola

Method: 

If you won't be eating these tasty treats right away, start by brushing the apples slices with lemon juice to keep them from turning brown.

Spread one side of half of the apple slices with peanut or almond butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Transfer to napkins or plates and serve.

Nutritional Info: 

Per Serving:300 calories (150 from fat), 16g total fat, 4.5g saturated fat, 0mg cholesterol, 115mg sodium, 36g carbohydrate (6g dietary fiber, 25g sugar), 8g protein

PUMPKIN-CRUNCH GRANOLA

Gotta Crunch?!

PUMPKIN-CRUNCH GRANOLA

1/4 cup pure pumpkin puree

1/4 cup sugar-free maple syrup (OR agave)

1/3 cup  Whey Low Gold (OR Splenda Granular)

2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup

1 egg yolk

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

.

In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg

With Agave:  Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg

http://eatingwelllivingthin.wordpress.com/2011/06/03/gotta-crunch/ 

Snickerdoodle Scones

 

Snickerdoodle Scones

SERVES 8

• 1/2 cup sour cream
• 1/2 teaspoon baking soda
• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 egg
• 2 teaspoons cinnamon
• 1/2 cup cinnamon chips. (optional)
• additional cinnamon sugar

1. Preheat oven to 350º.
2. Spray baking sheet with cooking spray.
3. Combine sour cream and baking soda in a small bowl. Set aside.
4. Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.
5. Cut in butter until mixture resembles fine breadcrumbs. (I used my food processor)
6. Combine egg with sour cream mixture. Add cinnamon.
7. Gently stir into flour mixture until moist.
8. Place on baking sheet and pat into a 3/4 inch thick circle.
9. Cut into 8 wedge shaped pieces. Move slightly so they are not touching.
10. Dust with cinnamon-sugar.
11. Bake 15 to 20 minutes or until golden brown.
12. I also combined 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon. and a little water to make a glaze to drizzle over them. YUMMY!

Twice Baked Sweet Potatoes with Walnut Streusel

Twice Baked Sweet Potatoes with Walnut Streusel
yield: 5 servings


Ingredients:
3 large sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
pinch salt
1/2 teaspoon cinnamon
for the streusel-
3 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup chopped walnuts
2 tablespoons butter
3 tablespoons packed brown sugar
Directions:
Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin. Mix in brown sugar, butter, salt and cinnamon until smooth. Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
In a small bowl, combine all ingredients for streusel and mix together until butter starts to warm and ingredients start sticking together. Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.

Tater-Tot Casserole

Tater-Tot Casserole
SERVES 4

• 1 lb lean ground beef
• 1/2 medium onion, chopped
• 1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
• 1 16oz package frozen tater tots
• 1 cup shredded cheddar cheese
• salt & pepper

1. Preheat oven to 375 degrees.
2. Brown ground beef. season with salt & pepper.
3. Add chopped onion, cook until tender.
4. In a casserole dish, combine ground beef mixture & cream soup.
5. Top mixture with tater tots.
6. Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
7. remove from oven & top with cheese, return to oven until melted.
8. Enjoy!

TIPS -
This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars
Source: adapted from Paula Deen Ingredients:

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar, plus 2 tablespoons, divided

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith apples, peeled, cored and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

1/2 cup caramel topping

Instructions:

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. For the streusel topping: 
In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Pumpkin Fudge

Pumpkin Fudge

Makes: 96 servings

Prep 10 mins Cook 20 mins Cool 2 hrs

 

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 1 5 ounce can evaporated milk
• 1/2 cup canned pumpkin
• 1 10 ounce package cinnamon-flavored pieces
• 1 7 ounce jar marshmallow creme
• 3/4 cup chopped walnuts, toasted

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.

2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)

3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.

4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Nutrition Facts (Pumpkin Fudge)

• Servings Per Recipe 96,
• cal. (kcal) 68,
• Fat, total (g) 3,
• chol. (mg) 4,
• sat. fat (g) 2,
• Monosaturated fat (g) 1,
• carb. (g) 10,
• Polyunsaturated fat (g) 1,
• sugar (g) 9,
• vit. A (IU) 243,
• Riboflavin (mg) 0,
• sodium (mg) 14,
• Potassium (mg) 12,
• calcium (mg) 10,
• Percent Daily Values are based on a 2,000 calorie diet

German Chocolate Cake Cookies

German Chocolate Cake Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 dozen small cookies, or 18+ very large delicious cookies

Serving Size: 2 small cookies, or 1 very large cookie

• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, beaten
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened baking cocoa powder
• 1 teaspoon baking soda
• Pinch of salt
• 1 cup semisweet or bittersweet chocolate chips (I recommend Ghiardhelli bittersweet)
• 1 cup shredded sweetened coconut flakes
• 1 cup chopped pecans

Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone liner.

In a large mixing bowl, beat the butter, sugars, vanilla and eggs. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients. Blend until combined, then stir in the chocolate chips, coconut and pecans.

For smaller cookies, drop the dough by heaping tablespoons onto the prepared baking sheets (12 cookies per sheet). For large cookies, use a 4-Tablespoon sized cookie scoop (leveling off the dough in the scoop to ensure equal portions) and drop dough balls onto cookie sheets (8 cookies per sheet). Bake small cookies for 8 to 10 minutes, and large cookies for 12 minutes. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Pumpkin granola

Pumpkin granola

 

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Pumpkin granola made with pumpkin spices, pumpkin puree and pumpkin seeds. Grain free, gluten free and paleo.

Author: Gina Matsoukas

Recipe type: granola

Serves: about 6 cups

Ingredients

• ¾ cup sliced almonds
• ½ cup pepitas
• ½ cup walnuts, chopped
• ½ cup pecans, chopped
• ½ cup unsweetened coconut flakes
• 2 tablespoons chia seeds
• 3 medjool dates, chopped
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• pinch of kosher salt
• 3 tablesponns melted coconut oil
• 2 tablespoons unsweetened applesauce
• ½ cup pumpkin puree
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees and line a baking sheet with parchment paper or silpat.
2. In a large bowl, combine all dry ingredients and mix together.
3. In a small bowl, whisk wet ingredients together.
4. Pour wet into dry ingredients and mix until combined with a spatula.
5. Turn mixture out onto baking sheet and spread into an even layer across the entire pan.
6. Bake for 40 minutes, stirring with a spatula every 10 minutes or so.
7. Remove from oven and let cool in the pan for 20-30 minutes.

My Favorite Blueberry Muffins

My Favorite Blueberry Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin

I substituted buttermilk for the milk in this recipe, which made for a brilliant muffin. Although, I've also used regular milk with great results.

For the muffins:
• 7 Tablespoons unsalted butter
• 1/3 cup buttermilk (or regular milk)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries (Can use frozen if thawed and drained first.)
For the streusel topping:
• 3 Tablespoons very cold unsalted butter
• 1/2 cup all-purpose flour
• 3 Tablespoons granulated sugar

Adjust an oven rack to the upper third of the oven. Preheat the oven to 375 degrees F. Line a muffin pan with 12 baking cups; set aside.

For the muffins:

Melt the 7 Tablespoons butter in a small skillet over medium heat. Do not stir right away, but keep an eye on it. After it's done crackling, it will turn a medium brown color and smell a little nutty. This means it's done. Remove from the heat right away and transfer to a bowl to cool.

In a medium bowl, whisk together the milk, egg, yolk, and vanilla until thoroughly incorporated. Stir in the brown butter.

In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add the milk mixture all at once and stir gently. Carefully fold in the blueberries then divide the batter evenly among the prepared muffin pan.

For the streusel topping:

Combine all three ingredients in a bowl and rub together with your fingers. Mix like this until the mixture is crumbly. Sprinkle evenly over the muffin batter in the cups.

Bake the muffins for 20 to 22 minutes, or until golden and crisp and passes the toothpick test. Cool in the muffin pan for 15 minutes before removing. Serve warm or at room temperature.

Source: Joy the Baker Cookbook

Notes

The muffins last at room temperature for up to 3 days, however, these freeze beautifully. Place on a baking sheet in a single layer and freeze for 1 hour, then transfer to a freezer bag to store up to 1 month. Thaw in the microwave for 10-15 seconds.

Homemade Kettle Corn

Homemade Kettle Corn

Yield: 6 cups

The perfect kettle corn is made by using your biceps, tightening your abs and shaking the heck out of the pan to avoid the sugar burning. :) In this recipe, you're instructed to do just that. Wear oven mitts, you'll thank me later.

• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup yellow popping kernels

In a large deep sauce pan (at least 4 quart), heat the vegetable oil and 1/2 teaspoon of the salt over medium high heat. Add 3 popping kernels and place the lid on the sauce pan then listen for those 3 kernels to pop. Once they pop, pour in the rest of the kernels, sprinkle the sugar evenly over top and immediately replace the lid.

Remove from the heat and vigorously shake the pan, keeping the lid tight, for 15-20 seconds. Return to the heat and once the kernels start popping, start shaking in 5 second intervals. (Heat on burner for 5 seconds, remove from heat and vigorously shake for 5 seconds, repeat.) Repeat this sequence until the popping is 1 to 2 seconds apart. (Allow the steam to vent during the intervals where the pan is on the burner. But, make sure to vent the lid away from you to avoid hot oil popping on you.)

Remove from the heat and continue to shake with the lid on tightly for 5 more seconds. Carefully remove the lid, but still using it as a shield for any stray pops, pour the popcorn into a large bowl. Use a wooden spoon to mix, and let cool for a few minutes before eating. (Be careful, the sugar kernels are hot!)

Parmesan Roasted Asparagus

Parmesan Roasted Asparagus

• 1 bunch of asparagus
• Grated Parmesan Cheese
• Olive Oil
• Salt
• Pepper
• (all ingredients, to taste)
• 
  

Preheat oven to 400 degrees F.

Cut hard ends off asparagus. Lay in a single layer on baking sheet. Drizzle with olive oil and sprinkle with Parmesan cheese.

Bake for 10 minutes.

Five-Minute Banana Ice Cream with Biscoff Swirls

Five-Minute Banana Ice Cream with Biscoff Swirls

Yield: 4 servings

Serving Size: 1/2 cup

• Frozen banana slices* from 3 medium bananas
• A few tablespoons Biscoff spread (creamy or chunky)

Toss the frozen banana slices into a blender or food processor and puree until smooth. Add the Biscoff spread, to taste, and pulse until evenly swirled in. Alternatively, you can just stir in the Biscoff spread with a spoon. Serve immediately.

*Recipe Note: To freeze the bananas, cut into 1-inch slices, then freeze in a single layer on a parchment or wax paper lined baking sheet for 2 hours. Transfer to a freezer bag and store until ready to use. This method keeps the banana slices from sticking together, which helps to puree more evenly.