Sauces

Apricot Sauce

A few years ago I have a plethora of fresh apricots, more than I could eat. I looked for an apricot sauce recipe and enjoyed the results. I froze much of the sauce and found it to be just as delicious a few weeks later!

Apricot Sauce

INGREDIENTS:
  • 3 tablespoons sugar, plus more to taste
  • ½ pound apricots, pitted and cut into chunks
  • 1 tablespoon fresh lemon juice
DIRECTIONS:
  • In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.
  • Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.
  • Make ahead: Up to 1 week; keep chilled.

Recipe from MyRecipes

Appetizers · New Favorite

Watermelon Goat Cheese Appetizer

Simple combination with an explosion of flavors! I first experienced this appetizer (or salad) at a restaurant with my friend, Jan. It was amazing and, yet, so simple. It was easy to replicate at home with four ingredients: watermelon, goat cheese, pecans and balsamic reduction. Done!

Watermelon Goat Cheese Appetizer

INGREDIENTS:
  • Cubed Seedless Watermelon
  • Crumbled Goat Cheese
  • Chopped Pecans
  • Balsamic Reduction (I used purchased balsamic reduction but you can make your own)
DIRECTIONS:
  1. Cute the watermelon into squares.
  2. Crumble goat cheese on top of each square.
  3. Sprinkle chopped pecans on top of each square.
  4. Drizzle with balsamic reduction.
Breakfast

Sheet Pan Eggs in a Hole

Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!

Sheet Pan Egg in a Hole

INGREDIENTS:
  • 1 dozen eggs (I made 1/4 of a recipe)
  • 12 slices bread
  • softened butter
  • seasoning like fresh-ground salt, pepper, onion powder, garlic powder
  • 1 bag shredded cheese
DIRECTIONS:
  • Preheat your oven to 350 degrees.
  • Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
  • Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
  • Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
  • Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
  • Season your bread all over.
  • Crack an egg into each well for every piece of bread.
  • Season lightly over top.
  • Generously add the shredded cheese to all the buttered parts of the bread.
  • Bake in the preheated oven on the top rack for 15-20 minutes.
  • Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
  • Slice and serve with your favorite spatula.

Recipe from CrazyAdventuresinParenting

Appetizers · Desserts

Funfetti Dip

Funfetti Dip is an easy dessert, especially for kids. Who doesn’t love to dunk a Nilla Wafer or animal cracker into a yummy dip. We served this for a baby shower but it would be great for a kids or adult party.

Funfetti Dip

INGREDIENTS:
  • 1 box Funfetti cake mix (unprepared)
  • 8 oz cream cheese softened
  • 8 oz cool whip thawed
  • 1/2 cup milk
  • Sprinkles for topping
DIRECTIONS:
  • Cream together cream cheese and whipped topping until smooth with a hand mixer.
  • Add cake mix (unprepared) and half of the milk and mix, gradually adding in more milk until desired texture is established.
  • Top with extra bright colored sprinkles
  • Serve with Nilla wafers, animal crackers or graham crackers
  • Enjoy!

Recipe from EatingonaDime

Cakes

Chantilly Cake

Chantilly Cake is stunning and this cake was baked by daughter, Megan. Megan is the official family baker, and no one complains!

Chantilly Cake

INGREDIENTS:

Moist Yellow Cake

  • 3 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cup sugar
  • ½ cup vegetable oil
  • ½ stick unsalted butter
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon vanilla (or sub 1 tsp almond extract)
  • 1 cup water
  • 1 teaspoon vinegar

Chantilly Frosting

  • (recipe can be halved)
  • 1 stick unsalted butter, room temp
  • 16 oz mascarpone cheese, room temp
  • 8 oz. cream cheese, room temp
  • 2½ – 3 cups confectioner’s sugar
  • ⅛ tsp. salt
  • 1 cup heavy whipping cream (1 half pint)
  • 1 tsp. almond extract, optional

Berry Syrup optional

  • ½ cup water
  • ¼ cup sugar
  • 2 heaping tablespoons of berry jam (I used strawberry)

Apricot Glaze

  • 3 Tablespoons apricot jam
  • splash of water

Garnish

  • Strawberries
  • Blueberries
  • Raspberries
DIRECTIONS:
  1. If making a 4 layer cake: Using a large bread knife, trace the outside of the cake and then slowly saw back and forth through the cake, making sure the knife is as parallel as possible.
  2. Spread a layer of the berry syrup on top of the first layer of cake (this should be the rough, cut side if making a 4 layer cake)
  3. Pipe or spread a thin layer of icing on top of the berry syrup.
  4. Evenly distribute sliced berries on top of the icing layer.
  5. Place the second layer of cake on top, and so on. Do not put any berry syrup on the very top layer of the cake, because the frosting is too difficult to spread and your cake will look too crumby.
  6. Roughly spread the frosting all over the cake to create a crumb coating. I like to refrigerate or freeze my cake for 10 minutes before proceeding. Ice the rest of the cake and garnish with fresh berries.
  7. Glaze the berries with simple syrup or apricot glaze (microwave for about 15 seconds, or until thin and pourable) and refrigerate until serving.

Recipe Notes: 

This incredibly moist cake paired with the sinful, yet not too sweet, mascarpone frosting will send you straight to cake heaven. (If you would like a lighter and fluffier frosting, use 2 cups of heavy whipping cream instead of 1, and only 8 oz of mascarpone cheese) This frosting recipe makes enough for two cakes, so if not doubling the cake recipe, cut the frosting ingredients by half.

Recipe from Suzanne Bruno

Uncategorized

Raspberry Crumble Bars

Raspberry Crumble Bars are so delicious and easy. Daughter, Megan, introduced me to this great recipe and it hits the mark with my love of raspberries and a crunchy oatmeal base. For some reason, the childhood saying of ‘yummy, yummy in my tummy’ comes to mind.

Raspberry Crumble Bars

INGREDIENTS:

Raspberry Filling

  • two 12-ounce bags of frozen raspberries (see notes)
  • 1/2 cup granulated sugar (more depending on tartness of your berries)
  • 2 tablespoons flour
  • 1 tablespoon cornstarch
  • juice of one lemon

Crumble Layer

  • 3 cups rolled oats
  • 3 cups flour
  • 2 cups brown sugar (loosely packed)
  • 1 teaspoon baking powder
  • 1 1/2 cups melted butter (I prefer salted)
  • 1/2 teaspoon salt
DIRECTIONS:
  1. Prep Raspberries: Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
  2. Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
  3. Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
  4. Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

Recipe from PinchofYum

Cookies and Bars

Chocolate Crinkles (Dairy Free)

Chocolate Crinkles were a favorite cookie of my childhood. Through the years I made them for my kids as well. Now the grandkids can enjoy them and help, especially rolling the dough in the two sugars. We made our cookies bite size and they were perfect. Little bites of chocolate perfection and…bonus…dairy free!

Chocolate Crinkles (Dairy Free)

INGREDIENTS:
  • 1 cups all-purpose flour (130 grams)
  • 1/2 cup unsweetened cocoa powder (65 grams)
  • 1/2 cups brown sugar, packed (165 grams)
  • ¼ cup white sugar (50 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup oil (60 milliliters)
  • 2 teaspoon vanilla sugar or 1 teaspoon of vanilla extract

For rolling

  • 1/2 cup white sugar (100 grams)
  • 1/2 cup powdered sugar (65 grams)
DIRECTIONS:
  1. Whisk together flour, cocoa, brown sugar, granulated sugar, baking powder, baking soda, and salt in a mixing bowl.
  2. Add eggs, vegetable oil, and vanilla. Mix using your hands. At first it will seem like there isn’t enough liquids and like the mixture is dry and grainy. This is fine. Keep mixing until you see the mixture develop into dough.
  3. Roll the dough into about 1 inch or 2.5 centimeters size balls.
  4. Roll each ball first in the granulated sugar. Then roll each ball generously in powdered sugar.
  5. Place the balls on a parchment paper lined baking sheet. Add more powdered sugar on top of the balls.
  6. Preheat the oven to 325°F or 160°C . Bake for 10 to 12 minutes. Remove from oven and let cool for 5 minutes before moving them to a cooling rack.

Recipe from thetasteofkosher.com

Cakes · Family Favorites

Dirt Cake

Making pies and cakes from real dirt was part of my childhood. I gave that up years ago, but this Dirt Cake, made by daughter, Megan, was a real treat. A kid of any age loves this cake. Megan made with real whipped cream–delicious!

Dirt Cake

INGREDIENTS:
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners sugar
  • 2 (3.5 ounce packages instant vanilla pudding mix)
  • 3.5 cups milk
  • 1 (12 ounce) container frozen whipped topping, thawed OR 12 ounces freshly whipped cream (1.5 cups heavy cream, 1T. powdered sugar and 1 tsp. vanilla whipped to stiff peaks)
  • family size package OREOs
DIRECTIONS:
  1. Chop cookies very find in food processor. The white cream will disappear.
  2. Mix butter, cream cheese and sugar.
  3. In a large bowl mix milk, pudding and whipped topping (or whipped cream) together.
  4. Combine pudding mixture and cream mixture together.
  5. Layer in 9×13″ dish or use clean flower pots, starting with cookies, then cream mixture. Repeat. Top with layer of crushed cookies.
  6. Chill until set and ready to serve.
  7. Optional: Add gummy worms on top for fun!

Recipe from All Recipes

Cookies and Bars

Salted Peanut Butter Cookies

Gluten-free, dairy-free peanut butter cookies with only 4-5 ingredients. Wow! These cookies are amazingly good. I love the salt and sweet combination. If you don’t like the salt, leave it out. My daughter, Megan, made these and the grandkids loved them, as did the adults.

Salted Peanut Butter Cookies

INGREDIENTS:
  • 1 3/4 cups packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups smooth peanut butter (see note at end)
  • Coarse-grained sea salt, to finish
DIRECTIONS:
  1. Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
  2. In a medium bowl, vigorously whisk together the light brown sugar and eggs until incorporated. Whisk in the vanilla extract. Add the peanut butter and mix with a spatula until smooth and completely incorporated, and until no ribbons of peanut butter can be seen. You know the dough is ready when it has the consistency of Play-Doh.
  3. Using a scoop or a spoon, form the dough into 12 approximately 2-inch (2- to 2 1/4-ounce) balls and place them on the prepared rimmed sheet pan. For smaller cookies, use a heaping tablespoon.
  4. Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Bake for 20 to 22 minutes, turning the rimmed sheet pan once halfway through baking (for smaller cookies, bake for 16 to 18 minutes). When finished, the cookies will be lightly golden and cracked on top. Let cool completely before serving.
  5. You can bake these cookies as soon as the dough is prepared, but they will retain their shape better if you freeze them for 15 minutes before baking. 

Chef’s Tip: While the all-natural stuff works just fine, Skippy is our peanut butter brand of choice for this recipe as we’ve found it retains the dough shape best. These tasty cookies are gluten-free!

Recipe from Oven.ly

Family Favorites · New Favorite

Thai Crunch Salad with Peanut Dressing

Thai food is a favorite, especially if it includes a peanut dressing. I love the IowaGirlEats.com blog and, again, this one did not disappoint. It would be a great side salad, sans the chicken, as well. It’s so yummy! You can make the salad, adding dressing only to the portion you are currently eating. This is a new favorite for my menu planning!

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
    • 2 Tablespoons honey
    • 2 Tablespoons warm water
    • 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
    • 1 Tablespoon rice vinegar
    • juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from Iowa Girl Eats