Pumpkin banana muffins with apples and cinnamon

www.juliasalbum.com

Total Time: 60 minutes

Yield: regular 12-cup muffin pan

Ingredients

• 4 tablespoons unsalted butter, very soft, room temperature
• 1 cup regular white sugar
• 2 eggs
• 2 very ripe bananas, mashed
• 1/2 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 cups sliced apple chunks, or about 2 medium size apples (cored), or 1 large size apple (cored)

Instructions

1. Preheat oven to 350 Fahrenheit. In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well-combined. You will get coarse looking mixture (not creamy).
2. Add 2 eggs to the butter-sugar mixture and continue beating for another minute until very creamy and very smooth.
3. Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter-sugar-eggs mixture, and continue beating, using electric mixer, until well combined – for about another minute.
4. In a separate medium bowl, combine sifted flour (do not overpack the flour, when measuring it using measuring cups!), baking powder, baking soda and cinnamon. Mix until well combined.
5. Add dry ingredients into wet ingredients, and mix, using large spoon, just until combined. DO NOT OVERMIX. If there are lumps – they will work themselves out during baking. Fold in apple chunks.
6. Place the muffin cup liners into the muffin pan. No need to grease the pan or muffin cup liners. Fill muffin liners 3/4 full. Bake for about 25 minutes. Cool on a rack for a little bit, then remove muffins from the pan and let them cool some more.

 

Egg Casserole

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=18816&origin=detail&servings=6&metric=false

Prep Time: 10 Minutes Cook Time: 20 Minutes

Ready In: 30 Minutes Servings: 6   Ingredients: 12 eggs, beaten 1 1/2 pounds ground breakfast sausage 16 ounces shredded Cheddar cheese, divided 7 slices white bread, torn into pieces Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Brown sausage in a large skillet over medium-high heat. Drain off grease, and set aside to cool. Pour the eggs into a lightly greased 9x13 inch baking dish. 3. In a separate large bowl, combine the sausage, bread and 12 ounces of the cheese. Mix well and pour this into the egg mixture. Top with the remaining 4 ounces of cheese and cover with foil. 4. Bake at 350 degrees F (175 degrees C) for 15 minutes, uncover, and bake until casserole is golden brown and bubbly

Greek Garbanzo Bean Salad

www.allrecipes.com

Prep Time: 10 Minutes

Ready In: 2 Hours 10 Minutes Servings: 8

Ingredients:

2 (15 ounce) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped 1 ounce crumbled feta cheese 1/2 cup Italian-style salad dressing 1/2 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper

Directions:

1.	Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Sweet Potato Fries

www.mindbodygreen.com

Ingredients:
(based on 2 potatoes)

• 1 sweet potato per person
• 1/2 cup of gluten-free panko
• 1/4 cup freshly grated parmesan
• 2 garlic cloves, finely chopped
• 4 or 5 leaves sage, finely chopped
• 1 Tablespoon olive oil
• Sea salt and pepper to taste

Directions:
Preheat oven to 450 degrees Fahrenheit.
Cut potatoes in half and then in 1/4-inch steak fry slices.
Place in a large mixing bowl, add the oil and toss until all are well coated (add more if needed).
Season with salt and pepper and toss.
Mix together the panko, parmesan, sage and garlic and place on a plate or leave on the cutting board.
Dip each fry into the mixture on both sides. Press the mixture down with your hands to help it stick.
Place fries in a single layer on a baking sheet that's been lightly coated with olive oil or place a sheet of parchment paper on the tray and then layer.
Bake for about 20 minutes or until cooked through.

French Toast Roll Ups

www.the-girl-who-ate-everthing.com

Ingredients

• 8 slices white sandwich bread
• softened cream cheese, diced strawberries, or Nutella
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan

Instructions

1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate shallow bowl mix the sugar with the cinnamon.
5. Heat a skillet set over medium heat and melt a tablespoon of butter.
6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Peanut Butter and Oatmeal Dream Bars

www.bakingblonde.wordpress.com

1 cup melted butter 

1 cup brown sugar (I used Dark brown sugar)

1 teaspoon baking soda

2 1/4 cups Quick Cooking oatmeal (NOT instant)

1 1/2 cups flour

1 teaspoon salt

1/2  cup peanut butter (I used creamy)

1 can sweetened condensed milk

1 King size Reese’s Peanut Butter Cup candy bars, roughly chopped
1 cup Milk Chocolate Chips
 

Preheat oven to 350.
Line a 9×13 pan with tin foil and spray lighlty with PAM.
In a medium mixing bowl, stir together melted butter, sugar, soda, oatmeal, flour & salt until it’s crumbly.

Set aside about 1 cup or a little more.
Press the rest of the crust into prepared pan. Bake crust for 10 minutes.

While crust is cooking, in a small bowl, stir together the peanut butter and sweetened condensed milk.
Once crust has baked, evenly pour and spread peanut butter filling over the baked crust.Be gentle so you don’t pull up the warm crust while you spread the filling.  

Evenly sprinkle the reserved crumbs on top of the peanut butter and sweetened condensed milk mixture. Bake at 350 for about 15 minutes.

After 15 minutes, remove from oven and sprinkle the chopped candy bars and chocolate chips evenly over the top. Return to oven to bake for another 5-10 minutes or until topping is light golden brown and candy bars/chips are melting.
Allow to cool to make cutting and serving easier.

Pumpkin Bars

www.tasteofhome.com
24 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

• 4 eggs
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ICING:
• 6 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Directions

• In a bowl, beat the eggs, sugar, oil and pumpkin until well blended.
• Combine the flour, cinnamon, baking powder, baking soda and salt;
• gradually add to pumpkin mixture and mix well. Pour into an
• ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for
• 25-30 minutes or until set. Cool completely.
• For icing, beat the cream cheese, confectioners' sugar, butter and
• vanilla in a small bowl. Add enough milk to achieve spreading
• consistency. Spread over bars. Store in the refrigerator. Yield: 2

Read more: http://www.tasteofhome.com/recipes/pumpkin-bars#ixzz3DAUTGZSa

Crustless Veggie Mini Quiches

www.readyseteat.com
Hands On:  15 Min
Total:  35 Min
Servings:  4 (3 mini quiches each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 6 saltine crackers, finely crushed
• 2 tablespoons grated Parmesan cheese
• 2 cups frozen broccoli florets
• 1/2 cup frozen whole kernel corn
• 3/4 cup shredded reduced fat Cheddar cheese
• 1 carton (16 oz each) Egg Beaters® Original

Directions

1. Preheat oven to 350°F. Generously spray 12 regular muffin cups with cooking spray; set aside.
2. Mix together cracker crumbs and Parmesan cheese in small bowl; set aside. Place broccoli in medium microwave-safe bowl with 1 tablespoon water; cover. Microwave on HIGH 2 minutes; drain well. Chop into smaller pieces. Spoon broccoli evenly into muffin cups; top evenly with corn, crumb mixture and Cheddar cheese. Pour Egg Beaters evenly over filled cups.
3. Bake 18 to 22 minutes or until puffed and knife inserted in centers comes out clean. Let stand 2 minutes; run table knife around edges to loosen.

Kickin' Collard Greens

www.allrecipes.com
Prep Time:  10 mins
Total Time:  1 hour 10 mins

Servings:  6

Ingredients

• 1 tbsp olive oil
• 3 slices bacon
• 1 onion (large, chopped)
• 2 cloves garlic (minced)
• 1 tsp salt
• 1 tsp pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 lb collard greens (fresh, cut into 2-inch pieces)

Directions

1. Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.               

                                 

Proscuitto & Arugula Farfalle

People Magazine
August 2014

Serves:  4
Prep Time:  10 minutes
Cook Time:  10 minutes

Ingredients:

1 lb. Italian bowtie pasta (farfalle)
1/4 lb. unsalted butter, room temperature
1 1/2 cups loosely packed baby arugula
1 1/2 cups cooked peas or fava beans
4 oz. prosciutto, torn into bite-size pieces
3/4 cup grated Parmigiano Reggiano cheese, plus additional for serving
4 ripe plum tomatoes, peeled, seeded, and diced
3 Tbsp chives, finely minced
3 Tbsp basil leaves, finely chopped
Coarse salt and freshly ground white pepper to taste


Cook pasta in a large pot of boiling salted water until al dente (about 8 minutes).  Drain the pasta, reserving 1 cup pasta water.

Transfer pasta to a warmed serving bowl.  Immediately add the butter, arugula, peas (or fava beans), prosciutto, cheese and tomatoes.  Tossing constantly, gradually add 2 to 3 Tbsp of the reserved pasta water.  Continue adding water until sauce turns rich and creamy.  Add the chives and basil, and toss again.  Season with salt and pepper. 

Billionaire Shortbread

Food & Wine

Shortbread

1. 1 stick cold unsalted butter, cubed
2. 3/4 cup all-purpose flour
3. 1/3 cup sugar
4. 1/4 cup fine cornmeal
5. 1/2 teaspoon kosher salt

Caramel

1. 1 stick unsalted butter
2. 1/2 cup heavy cream
3. 1/2 teaspoon kosher salt
4. 1 cup sugar
5. 2 tablespoons water

Ganache

1. 9 ounces 70 percent dark chocolate
2. 3/4 cup heavy cream
3. Flaky sea salt, for garnish
4. Mini marshmallows, toasted nuts, thinly sliced candied orange peel, thinly sliced candied ginger and/or crushed pretzels, for toppings

1. MAKE THE SHORTBREAD Preheat the oven to 350° and line an 8-inch square baking pan with aluminum foil, allowing 2 inches of overhang on two sides. In a food processor, combine all of the ingredients and pulse until a dough forms, 1 to 2 minutes. Press the dough into the prepared pan in an even layer. Bake for about 25 minutes, until the shortbread is firm and the edges are golden; let cool completely.
2. MAKE THE CARAMEL In a small saucepan, melt the butter with the cream and salt over moderate heat; keep warm. In a medium saucepan, combine the sugar and water and cook over moderate heat, swirling without stirring, until a golden caramel forms, about 7 minutes. Carefully drizzle in the warm cream and cook over moderate heat, stirring constantly, until the temperature reaches 230° on a candy thermometer, 3 to 5 minutes. Immediately pour the caramel over the cooled shortbread and let cool completely, about 45 minutes.
3. MAKE THE GANACHE Finely chop the chocolate and transfer it to a medium heatproof bowl. In a small saucepan, bring the cream just to a simmer. Immediately pour the hot cream over the chocolate and let stand until the chocolate starts to melt, 2 minutes; stir until thickened and smooth. Pour the ganache over the cooled caramel and spread it in an even layer with an offset spatula. Sprinkle with flaky sea salt and your choice of toppings and refrigerate until chilled, about 1 hour. Lift the square out of the pan using the long sides of the foil. Cut the shortbread into squares and serve slightly chilled.

Make Ahead The squares can be refrigerated for up to 3 days. Let stand at room temperature for 30 minutes before serving.

Corned Beef & Cabbage

Food Network

 

Total Time: 4 hr 10 min

Prep: 10 min

Cook:  4 hr

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Yield: about 6 to 8 main-course servings

Level: Easy

Ingredients

• One 3-pound corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper to taste
• Serving suggestion: Whole-grain mustard or horseradish sauce (recipe follows)
• Horseradish Sauce:
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
• 1/2 teaspoon grated lemon zest
• 2 teaspoons kosher salt
• Freshly ground black pepper

Directions

Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce: In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Soy-Braised Short Ribs With Sugar Snap Peas

Real Simple
February 2014

Ingredients

• 1 medium onion, sliced
• 4 cloves garlic, peeled and crushed
• 1/4 cup rice vinegar
• 1/4 cup low-sodium soy sauce
• 2 tablespoons chopped fresh ginger
• 2 tablespoons light brown sugar
• 1 teaspoon crushed red pepper
• 3 pounds short ribs (preferably flanken)
• 2 cups white rice
• 1/2 pound snap peas, sliced

Directions

1. Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat.
2. Twenty minutes before serving, cook the rice according to the package directions.
3. Serve the beef over the rice, sprinkled with the sliced snap peas.

Tortellini With Broccoli Pesto

Real Simple
February 2014

Ingredients

• 1 bunch broccoli (about 1 pound), trimmed and cut into florets
• kosher salt and black pepper
• 1 cup fresh flat-leaf parsley leaves
• 1/4 cup olive oil
• 2 tablespoons toasted pine nuts
• 1 ounce Parmesan, grated (about 1/4 cup), plus more for serving
• 1 pound fresh or frozen cheese tortellini

Directions

1. Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a plate to cool slightly; reserve the water for cooking the tortellini.
2. Pulse the broccoli, parsley, oil, pine nuts, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped, 15 to 20 seconds.
3. Cook the tortellini according to the package directions, reserving ¾ cup of the cooking water. Drain and return the tortellini to the pot.
4. Add the broccoli pesto and ¼ cup of the reserved cooking water and toss to combine. (Add more cooking water as needed to loosen the sauce.)
5. Serve sprinkled with more Parmesan.