Breakfast · Cookies and Bars · Health

No Bake Energy Cups

cathysmahaLeave a comment

Peanut butter, oat and chocolate are a winning combination and I love having these in the frig for a quick snack or healthier dessert. I’ve made similar cups or bites but never with chocolate topping. Yum! I forgot to add the flaky sea salt, which would have been delicious, but I enjoyed them nonetheless.

No Bake Energy Cups

INGREDIENTS:
  • 1 3/4 cups old-fashioned rolled oats
  • 3/4 cup crunchy natural peanut butter
  • 1/2 cup unsweetened almond milk (I used regular milk)
  • 3 T. chia seeds
  • 2 tsp. honey
  • 1 1/2 tsp. vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (53% cacao)
  • 1 T. unrefined coconut oil
  • 3/4 tsp. flaky sea salt (I forgot this step!)
DIRECTIONS:
  1. Line the cups of a 24 cup mini muffin tin with silicone or paper liners.
  2. Combine the oats, peanut butter, almond milk, chia seeds, honey, vanilla and salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull) 10-15 minutes. Sprinkle with the flaky sea salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.

Recipe from EatingWell

Breads

Blueberry Banana Bread

cathysmahaLeave a comment

Banana bread is always a hit but with extra blueberries on hand, I had to try this recipe. The grandboys went crazy over it. Who knew this combination could be so good!

Blueberry Banana Bread

INGREDIENTS:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1 cup fresh blueberries
DIRECTIONS:
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 3 mini loaf pans.
  2. Mix flour, baking soda, and salt together in a medium bowl.
  3. Beat sugar and butter with an electric mixer in a large bowl until light in color and fluffy.
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract; beat in mashed bananas.
  5. Add flour mixture a little at a time, beating until just combined into a thick batter. Fold in blueberries until evenly distributed.
  6. Pour batter into the prepared loaf pans.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer loaves to cool completely on a wire rack.

Recipe from AllRecipes

Fish

BBQ Salmon Bowls With Mango Avocado Salsa

cathysmahaLeave a comment

BBQ Salmon Bowl with Mango Avocado Salsa is absolutely delicious! The salmon is so quickly roasted in the oven and 6 minutes was perfect for the salmon filet I made. The mango salsa is delicious by itself. I served this dish with the Cucumber Edamame Salad. Eating the leftovers, cold, was great the next day and so refreshing on a hot day. I’ll be making this recipe over and over again.

BBQ Salmon Bowls with Mango Avocado Salsa

INGREDIENTS:
  • Salmon:
    • 1–2 lbs. fresh salmon
    • 2 tablespoons brown sugar
    • 2 teaspoons smoked paprika
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon kosher salt (more for a larger filet)
    • 2 tablespoons olive oil
  • Mango Avocado Salsa:
    • 2 mangoes, diced
    • 1 avocado, diced
    • 1/4 cup minced cilantro
    • 1/4 cup minced red onion
    • 1/2 jalapeño, minced (optional, to taste)
    • 1 teaspoon honey
    • 2 tablespoons lime juice + 1 teaspoon lime zest
    • salt to taste
  • For Serving:
    • 1 1/2 cups of rice cooked according to instructions
DIRECTIONS:
  1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
  2. Cook your rice: Get your rice cooking according to package directions.
  3. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
  4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
  5. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.

Recipe from PinchofYum

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Desserts

Rhubarb Pudding Bars

cathysmahaLeave a comment

Rhubarb recipes are always on my search list and this recipe didn’t disappoint. Although the photo in the original recipe showed a crumble top, the recipe calls for whipped cream. I followed the original recipe and was very happy with the results. I first served this to my two grandsons and expected a ‘yuck’ when they saw the fruit filling, but no! They both thought it was yummy and asked for seconds.

It would be fun to play with this recipe and use cherry filling instead of the rhubarb, or any other fruit. It’s a refreshing dessert for the warm spring and summer months.

Rhubarb Pudding Bars

INGREDIENTS:
  • For the Crust:
    • 1 cup all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, cold and cubed
  • For the Filling:
    • 3 cups chopped fresh rhubarb
    • 1 1/2 cups granulated sugar
    • 1/4 cup all-purpose flour
    • 3 large eggs
    • 1/2 tsp vanilla extract
  • For the Pudding Layer:
    • 1 package (3.4 oz) instant vanilla pudding mix
    • 2 cups cold milk
  • For the Topping:
    • 1 cup heavy cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
DIRECTIONS:
  1. For the Crust: Preheat over to 350 degrees F. Line a 9×13 inch baking dish with parchment paper. (Fork-Lore Note: Next time I would butter the baking dish instead of fighting the parchment paper to cut and serve.) In a medium bowl combine 1 cup flour and 1/4 cup granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
  2. For the Filling: In a large bowl, mix together the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs and 1/2 tsp vanilla extract until well combined. Pour the rhubarb mixture over the cooled crust. Return to the oven and bake for 35-40 minutes, or until the filling is set. Let cool completely.
  3. For the Pudding Layer: In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken. Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
  4. For the Topping: In a large bowl, beat the heavy cream, powdered sugar, and 1/2 tsp vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.

Recipe from Eva Recipes

Salads · Vegan · Vegetables · Vegetarian

Marinated Vegetable Salad

cathysmahaLeave a comment

Marinated Vegetable Salad to the rescue when I needed to use fresh vegetables from the frig. I substituted celery for cucumber and liked the crunchiness it added. It’s a flavorful salad but I sprinkled with crumbled feta (second photo) and enjoyed the addition.

Marinated Vegetable Salad

INGREDIENTS:
  • 2 cups cauliflower florets
  • 2 cups cherry or grape tomatoes, ~10oz
  • 2 cups chopped carrots, ~4 medium carrots
  • 1 cucumber, seeded then chopped (I used celery)
  • 1 bell pepper, any color, seeded then chopped
  • For the Vinaigrette:
    • 1/2 cup extra virgin olive oil
    • 1/2 cup red wine vinegar
    • 2 Tablespoons minced shallots (I used green onions)
    • 4 teaspoons Dijon mustard
    • 2 teaspoons Italian seasoning
    • 2 cloves garlic, pressed or minced
    • salt and pepper
  • Optional Topping: I sprinkled the salad with crumbled feta cheese
DIRECTIONS:
  1. Add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it’s too tart for your tastes.)
  2. Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.

Recipe from IowaGirlEats

Desserts · Uncategorized

Lemon Bars

cathysmahaLeave a comment

Lemon Bars are a favorite of mine and I rarely make them. However, when we were planning our family high tea, I knew they had to be in the dessert tiers. The photo below seems to highlight the Macaroons, a great Costco find. However the lemon bars on the bottom are the star of this recipe.

After the tea, I had several leftover and discovered they freeze really well.

In case you’re interested in the tiered plate, I bought the plates from Goodwill and used glasses to glue between the plates. It was fun and added a bit of ‘fancy’ to our tea.

Lemon Bars

INGREDIENTS:
  • For the Crust:
    • 2 cups flour
    • 1/2 cup sugar
    • 1/4 tsp. salt
    • 1 cup salted butter, cut into small cubes, plus more for greasing
  • For the Filling:
    • 1 1/2 cups sugar
    • 1/4 cup flour
    • 4 large eggs
    • Zest and juice of 4 medium-sized lemons
  • Powdered sugar, for topping
DIRECTIONS:
  1. For the crust: Preheat the oven to 350°F. Grease a 13-by-9-inch pan with butter. (Use an 8-by-10-inch pan if you’d like the layers to be a little thicker.) In a large bowl, stir together the flour, sugar, and salt. Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  2. For the filling: In a medium bowl, stir together the sugar and flour. Crack in the eggs, and whisk to combine. Add the lemon zest and juice, and mix until combined. Pour over the crust and bake until the filling is set, about 20 minutes.
  3. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Recipe from ThePioneerWoman

Breads · Family Favorites · Sauces

Devonshire Cream

cathysmahaLeave a comment

Is there anything better than scones with clotted cream, lemon curd and jam? I have never tried making clotted cream, but I have a recipe for Devonshire Cream that is easy and delicious. High tea connoisseurs might argue this isn’t REAL Devonshire Cream but our family loves it. Recently, our family enjoyed a homemade high tea (scones compliments of daughter Megan) and Devonshire Cream front and center. If my memory serves me right, this recipe originally came to me from my sister-in-law, Donna. Another great family cook!

Scones with Devonshire cream, lemon curd and jam would be a wonderful way to treat the special Mom in your life this weekend!

Devonshire Cream

INGREDIENTS:
  • 3 ounces cream cheese
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 to 1/3 cup whipping cream
DIRECTIONS:
  1. Soften cream cheese. Once softened add sugar, vanilla and whipping cream and beat until smooth.
  2. Chill in the refrigerator and serve with your favorite scones or bread

Attribution

Desserts

Dutch Letter Bars

cathysmahaLeave a comment

Dutch Letters are a pastry delicacy that I must purchase when I visit family in Iowa. Extra Dutch letters are always in my bag to bring back to Colorado for my family to enjoy. A few years ago, my sister told me about the recipe for Dutch Letter Bars that she makes often, and people always like them. My first batch was delicious and reminds me of lemon bars but with an almond twist. They are quite rich, so a small square is plenty but so good!

Dutch Letter Bars

INGREDIENTS:
  • 2 sticks butter
  • 8 oz. almond paste
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • slivered almonds and sugar for top (optional)
DIRECTIONS:
  1. Melt together butter and almond paste, then beat with electric mixer.
  2. Stir in eggs, sugar and flour.
  3. Pour into greased 9×13″inch pan.
  4. Bake at 350 degrees for 25 minutes. Can be covered with slivered almonds or sugar when done.

Recipe from Corn Carnival Cookbook, 90 Years of Family Fun, Gladbrook, Iowa

Desserts

No Churn Nutella Ice Cream

cathysmahaLeave a comment

One of grandsons LOVES Nutella so I decided to try this recipe. It was easy to put together and no churn time is necessary. I didn’t have hazelnuts on hand so we will enjoy it plain. As the original recipe states, it is rich so you don’t need to eat more than a scoopful. While the photo isn’t fantastic, the flavor is!

No Churn Nutella Ice Cream

INGREDIENTS:
  • 1 can Condensed milk 395g or 14oz
  • 200 g (.70 cups) Nutella
  • 1 tsp. Vanilla extract
  • ¼ cup Extra virgin olive oil get the light (tasting) variety
  • 2 cups Cream heavy whipping cream
  • ½ cup Roasted hazelnuts, chopped (optional)
DIRECTIONS:
  1. In a large mixing bowl, combine the condensed milk, nutella, vanilla and olive oil
  2. In a separate bowl, whisk the cream until soft peaks form
  3. Carefully fold ⅓ of the cream into the nutella mixture, being careful not to deflate the cream
  4. Add the remaining whipped cream and fold through
  5. Pour the mixture into an ice cream container or prepared pan
  6. Sprinkle with roasted hazelnuts and seal with the lid (or cover with plastic wrap and foil, making sure it is completely airtight)
  7. Place in the freezer for 6 hours before serving
  8. Take the ice cream out of the freezer for about 10 minutes before serving, to allow it to soften and be easier to scoop
  9. Notes:
    • If you can’t find roasted hazelnuts, raw hazelnuts can be roasted in a moderate oven for 10 minutes – just place them on a lined tray and give them a roll around after 5 minutes
    • This ice cream is super rich and delicious -1 scoop is often enough

Recipe from AppleCakeAnnie