in Dessert.

Coconut Berry Shortcake Trifle Recipe

Coconut Berry Shortcake Trifle Recipe

Ingredients
Coconut Cake
  • 6 eggs, separated
  • 1¼ cup sugar, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons coconut oil
  • 4 tablespoons water
  • 1½ cup flour
  • ¼ cup coconut flour
  • ½ teaspoon salt
Coconut Cream
  • 3 cups of heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 1 15oz can of cream of coconut (not coconut milk, this is found by the margarita mix)
  • 2 cups Strawberries, sliced
  • 2 cups Raspberries
  • 2 cups Blueberries
  • 2 cups Blackberries
Instructions
Coconut Cake
  1. Separate the eggs and place the whites into a large mixing bowl and let sit at room temperature.
  2. Beat the egg yolks in a separate bowl with a whisk until slightly thickened, Add ½ cup of sugar, whisking until the egg yolks are thick and lemon colored.
  3. Whisk in lemon juice, coconut oil, and water.
  4. Combine the flours and salt and add it to the yolk mixture.
  5. Beat the egg whites on medium speed until soft peaks form.
  6. Gradually add the remaining ¾ cup sugar, beating on high until stiff, glossy peaks form.
  7. Gently fold ¼ of the egg whites into the yolk mixture, then add this entire mixture back into the remaining egg whites and fold in. (Do not over mix, little clumps of egg whites are ok)
  8. Spoon into a greased angel food cake pan (or two 8 inch cake pans), smooth the top.
  9. Bake at 325 degrees for 40-45 minutes until the cake springs back when touched and is lightly golden brown.
  10. Remove the side of pan and let cool completely.
Coconut Cream
  1. Wash mixing bowl and whisk, and dry well. Place in the freezer for 5 minutes.
  2. Beat the cream until it begins to thicken, then add the powdered sugar and vanilla until it is very thick and dense looking.
  3. Remove all the whipped cream from the mixing bowl and reserve.
  4. Immediately add softened cream cheese, and beat for a few seconds, add the cream of coconut and beat on medium until combined.
  5. Add in half of your whipped cream to coconut cream cheese mixture and beat on medium speed until combined.
Making the Trifle
  1. Cut the cake into cubes
  2. Wash and dry your berries, combine the strawberries and raspberries in one bowl, and blueberries and blackberries in another bowl.
  3. Layer the bottom of your truffle dish in a single layer with cake, make a small mound of cake in the center of dish.
  4. Carefully spoon on your coconut cream in an even layer.
  5. Layer your red berries. Start with the outside making sure that you have enough to make the layer even, then fill the middle.
  6. Add another layer of cake.
  7. Another layer of coconut cream.
  8. Add the blueberries and blackberries to the top.
  9. Dollop with fresh whipped cream and garnish as desired.
 

Meatball Sub Recipe

Meatball Sub Recipe

Ingredients
  • 16 meatballs
  • 8 slices provolone cheese
  • 1 jar marinara sauce
  • 4 hoagie buns (using Homemade Bread Buns Recipe)
Instructions
  1. Roast meatballs over campfire for about 10 minutes, or until sizzling and heated through.
  2. Add 1 T. of marinara sauce to each meatball and continue roasting until sauce is hot.
  3. Wrap hoagie buns in aluminum foil and heat in fire for about 5 minutes or until warm.
  4. Assemble meatball sub by adding extra sauce and provolone cheese.
 
in Side.

Easy Spinach Artichoke Dip Recipe

Easy Spinach Artichoke Dip Recipe

Ingredients
  • Non-stick cooking spray
  • 1 block (8 oz.) of cream cheese, softened
  • 1 single serve container (5.3 oz.) plain greek yogurt
  • 1 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 can (14 oz.) quartered artichoke hearts (in water), drained
  • 1 package (10 oz.) frozen spinach, thawed, drained
  • 2 garlic cloves, minced
Instructions
  1. Preheat oven to 350˚ and spray 11×7 (or 9×9) baking dish with non-stick cooking spray.
  2. Combined cream cheese and greek yogurt in large bowl.
  3. Add parmesan and mozzarella cheeses, mix well.
  4. Drain and chop artichoke hearts, add to bowl.
  5. Squeeze spinach in cheese cloth to remove all water, chop, and add to bowl.
  6. Add garlic and mix well.
  7. Spread mixture in prepared baking dish and bake at 350˚ for 20-25 minutes.
  8. Enjoy!
 
in Dessert.

Cinnamon Roll Overnight Oats Recipe

Cinnamon Roll Overnight Oats Recipe

Ingredients
Cinnamon Roll Overnight Oats
  • 1 cup Quaker® Old Fashioned Oats
  • 2 TBS vanilla protein powder
  • 1 tsp vanilla
  • 2 TBS vanilla Greek yogurt
  • 1 cup milk
  • 3 tsp brown sugar
  • 1 tsp cinnamon
  • pinch salt
Cinnamon Roll Frosting Topping
  • 1 oz. softened cream cheese
  • 1 tsp cinnamon
  • 1 tsp powdered sugar
  • ¾ tsp milk
Instructions
  1. Add all ingredients to a jar or container of your choice and stir until well combined. Refrigerate overnight.
  2. Frosting Topping – Mix together frosting ingredients. Place frosting in a piping bag or resealable bag and pipe a swirl on the top of the oatmeal when ready to eat. Enjoy!
 
in Breakfast.

Overnight Eggs Benedict Casserole Recipe

Overnight Eggs Benedict Casserole Recipe

Ingredients
For the casserole
  • 6 English muffins
  • 1 pound thick cut canadian bacon
  • 10 large eggs
  • 1 cup milk
  • salt and pepper
  • chives to garnish if desired
For the hollandaise
  • 6 egg yolks
  • 1 1/2 TBSP lemon juice
  • 1 1/2 sticks (3/4 cup) unsalted butter, melted
  • salt
  • squeeze of hot sauce, if desired or pinch of cayenne
Instructions
For the casserole
  1. Spray or butter a 9X13″ baking dish.
  2. Split the english muffins in half and cube and distribute them evenly into the bottom of the prepared baking dish. Cube the canadian bacon and sprinkle half of it over top of the bread.
  3. In a large mixing bowl, whisk together the eggs and milk and season very liberally with salt and black pepper (about 1 tsp salt and 3/4 tsp black pepper but I just eyeball it). Pour the egg mixture evenly over the bread and top with the rest of the canadian bacon. Press down on the bread to make sure that it is all submurged in the egg mixture.
  4. Cover with tinfoil and refrigerate overnight.
  5. About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350 F.
  6. Cook the casserole at 350F for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning.
  7. Remove from the oven and keep covered before ready to serve and slice. Top with hollandaise sauce and minced chives if desired.
For the hollandaise
  1. While the casserole is baking, about 30 minutes before serving, set up a double boiler (a saucepan with barely simmering water that a glass or stainless steel bowl will fit over without touching the water).
  2. Put your egg yolks and lemon juice in your glass or stainless steel bowl and whisk vigorously until it begins to thicken and double in size. This will take some time. Be patient!
  3. Place the bowl over the double boiler and continue whisking constantly, paying attention that the bowl does not get too hot. You can take the bowl on and off the double boiler if needed.
  4. Drizzle in the melted butter, a little bit at a time, while continuing to whisk. I shoot for about 1 TBSP at a time and whisk until completely incorporated before adding more.
  5. Once all the butter is added, remove from the heat and taste and season as desired. Add salt, a bit more lemon juice, and a little hot sauce or cayenne if desired.
  6. If serving almost immediately, just place it in a warm spot covered until ready to use. Otherwise, place the sauce in a thermos to hold for up to an hour.
 
in Dessert.

Bay, Thyme and Honey Roasted Pears Recipe

Bay, Thyme and Honey Roasted Pears Recipe

Ingredients
  • 3 pears, peeled and cored
  • ¼ cup honey
  • ½ cup hot water
  • 3 bay leaves
  • 3 thyme sprigs
Instructions
  1. Preheat the oven to 180 celsius (350 fahrenheit). Add the honey to the hot water and stir well to combine.
  2. Place the pears in a baking dish and scatter with the bay leaves and thyme sprigs. Cover with the honey water and bake for 30 to 40 minutes, turning the pears every 10 minutes.
 
in Dessert.

Pumpkin Chocolate Chip Cookie Bars Recipe

Pumpkin Chocolate Chip Cookie Bars Recipe

Ingredients
  • 2½ cups flour
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, melted
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips, plus more to top
Instructions
  1. In a large bowl, whisk together the flour, pumpkin pie spice, cornstarch, baking soda, and salt.
  2. Make a well in the center and add in the melted butter, sugars, pumpkin puree, and vanilla extract. Mix until no clumps remain, and the dough is the consistency of traditional cookie dough, being careful not to over-mix. Fold in chocolate chips.
  3. Cover and refrigerate the cookie dough for at least 30 minutes.
  4. Preheat the oven to 350 degrees F. Spray a 13 x 9″ baking pan lightly with nonstick spray and press a sheet of parchment paper on top. Spray the parchment paper lightly with nonstick spray.
  5. Press the cookie dough into an even layer in the pan over the parchment paper. Sprinkle additional chocolate chips on top.
  6. Bake for about 25 minutes, or until the top and edges harden slightly and turn golden, but the center is still soft. Remove from the oven and let cool entirely in the pan, about 1 hour.
  7. Lift the parchment paper out of the pan and cut the cooked pumpkin cookie slab into bars.
  8. Serve, or store in an airtight container.
 
in Side.

Maple-Roasted Butternut Squash Quinoa Harvest Recipe

Maple-Roasted Butternut Squash Quinoa Harvest Recipe

Ingredients

  • about 3 cups butternut squash, peeled and diced into 1/2-inch cubes
  • 1/4 cup maple syrup
  • 1/4 cup (half of 1 stick) unsalted butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • one extra-large (about 2 heaping cups diced) sweet Vidalia or yellow onion, peeled and diced small
  • 1 cup quinoa (I use tri-colored)
  • 1 1/2 cups water
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1 cup dried cranberries (I use orange-scented dried cranberries)
  • 1/2 cup sliced almonds
  • 1/2 cup chopped flat-leaf parsley
  • 1 to 2 teaspoons lemon juice, optional and to taste

Instructions

  1. Preheat oven to 400F. Line a 9×13-inch pan with aluminum foil for easier cleanup, add the butternut squash and evenly drizzle with maple syrup, butter, 1/2 teaspoon salt, 1/2 teaspoon pepper, and toss to combine. Bake for about 45 to 60 minutes, or until squash is fork-tender. Stir twice while squash bakes to ensure even cooking. Baking time will range based on exact size of squash pieces and natural variance in squash as some have more moisture and release more juice while baking. While the squash bakes, start sautéing the onions.
  2. To a large skillet or saucepan, add the olive oil, onions, and cook over medium-high heat, stirring occasionally, until onions have softened and are lightly caramelized, about 7 to 8 minutes.
  3. Add the quinoa and stir it into the onions and let it toast for about 30 seconds.
  4. Add the water, apple cider vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper, reduce the heat to low, cover pan, and cook for about 10 to 15 minutes, or until all liquid has been absorbed.
  5. Transfer quinoa to a large bowl and add the dried cranberries, almonds, parsley, squash and all the cooking liquid, and stir to combine. Taste, check for seasoning balance, and if necessary to brighten up the flavor, add lemon juice to taste. I added it and it doesn’t make the dish taste lemony but the acid balances the flavor. If necessary add more salt, pepper, or possibly a pinch of cayenne pepper for heat. Dish can be served warm and immediately or stored in an airtight container in the fridge for up to 5 days. The flavors develop over time and tastes better a day or two after making it, and can either be served warm or cold.
 
in Side.

Loaded Cheesy Chicken Potato Chowder Recipe

Loaded Cheesy Chicken Potato Chowder Recipe

Ingredients

  • 3 to 4 tablespoons olive oil
  • 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
  • 1 cup carrots, peeled and diced small (about 2 large carrots)
  • 1 cup celery, diced small (about 2 stalks)
  • 4 garlic cloves, finely minced
  • 1/4 cup all-purpose flour
  • 32 ounces (4 cups) low-sodium chicken broth
  • 3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
  • 3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 cups cooked shredded rotisserie chicken (use storebought to save time)
  • 3/4 cup corn (I used frozen and added it straight from the freezer)
  • 8 ounces extra-sharp cheddar cheese (grate it yourself, pre-grated cheese in plastic bags is resistant to melting)
  • 1/3 cup fresh flat-leaf parsley leaves, finely chopped

Instructions

  1. To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
  2. Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
  3. Add the garlic and sauté for another 1 to 2 minutes.
  4. Add the flour and whisk constantly until lightly browned, about 1 minute.
  5. Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
  6. Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
  7. After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
  8. Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
  9. Add the parsley and stir to combine.
  10. Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately. Chowder will keep airtight in the fridge for 5 to 7 days; reheat very gently prior to serving so it doesn’t ‘break’. I haven’t tried freezing the chowder.
 
in Dessert.

No Bake Oatmeal Cream Pie Cheesecake Recipe

No Bake Oatmeal Cream Pie Cheesecake Recipe

Ingredients

  • 15 oatmeal cream pies, divided
  • 24 oz cream cheese, room temperature
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/4 cup molasses
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 8 oz Cool Whip (or homemade whipped cream)
  • caramel sauce

Instructions

1. Grease the bottom and sides of a 9 inch springform pan.
2. Place a layer of oatmeal cream pies in the bottom of the pan to form the “crust”.
3. In a large mixer bowl mix cream cheese, brown sugar, vanilla, and molasses together until smooth and well combined.
Add spices and mix until combined.
4. Gently fold in Cool Whip (or homemade whipped cream).
6. Spread filling evenly over the cookie crust and smooth the top.
7. Refrigerate for about 4-6 hours or until firm.
8. Remove cheesecake from springform pan and top with remaining oatmeal cream pies, chopped, and caramel sauce. Refrigerate until ready to serve.