2 cups milk
2 cans 15 oz, mandarin oranges
1 can 20 oz, crushed pineapple
1 lb strawberries, diced
8 oz acini di pepe pasta
8 oz Cool Whip, thawed
2 cups mini marshmallows
INSTRUCTIONS
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.
To prepare sauce, in a separate sauce pan, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic. Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. Serve immediately.
Recipe and image from Our Best Bites
INSTRUCTIONS
Lightly grease a 9x13-inch baking pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
Bake for 35-45 minutes at 325* until the top is golden and the mixture is setup and not super jiggly.
Serve warm or at room temperature with a little milk poured over the top, if desired.
recipe and image from Mel's Kitchen Cafe
Makes two 9-inch pie crusts or one 9-inch covered pie crust
Instructions
1. Put about 1 cup water and ice in a glass and set aside.
2. In a medium size bowl, combine flour, sugar, and salt and whisk together to combine.
3. Cut shortening into small chunks and add to dry ingredients.
4. Cut cold butter into small chunks and add to dry ingredients.
5. Blend in food processor or with pastry cutter. When you are through, some of the fat should remain in pea sized pieces and the rest should be reduced to coarse crumbs.
6. Pour 1/3 C + 1 tablespoon ice water into a measuring cup, and then drizzle over the mixture.
7. Combine until the dough just comes together. If the dough is not coming together, add 1 tablespoon water at a time until it just comes together. The dough should still look rough, not smooth.
8. Press together with your hands and then divide into two portions. Press each portion into a round flat disk and cover tightly to refrigerate for at least 30 minutes or up to two days before rolling out.
9. Dough can also be wrapped air-tight and frozen for up to 6 months. If frozen, then thaw completely before rolling out.
from Joy of Cooking
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, pepper and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease.
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage and veggies over tots. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won’t break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
Recipe and image from Mel's Kitchen Cafe
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don’t overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
Recipe and image from Mel's Kitchen Cafe
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.
Remove the muffins to a rack to cool completely.
Recipe and image from Mel's Kitchen Cafe
INSTRUCTIONS
Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don’t over mix or the muffins might be tough and dry in texture.
Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.
Recipe and image from Mel's Kitchen Cafe
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
Add the eggs and vanilla and mix until evenly combined.
Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.
Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe and image from Mel's Kitchen Cafe
INSTRUCTIONS
In a 4 or 5-quart pot, combine the oil celery, carrots, and onion. Saute over medium heat until onions are translucent. Add garlic and herbs and cook for 2 min.
Add chicken broth and salt, cover, and bring to a boil over med-high heat. Stir in the noodles, cover, and simmer on med-low according to package directions until al dente.
Add the chicken and heat for another 1-2 minutes. Season to taste with additional salt and pepper and serve.
*Homestyle egg noodles or rotini pasta (we like tri-color).
Recipe and image adapted from Mel's Kitchen Cafe