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Saturday, August 27, 2016

Gluten-free, Allergy-friendly Trail Bars

Ingredients

  • Servings: 16
  • 3/4 cup sunflower seed spread (such as sunbutter®)
  • 1/2 cup honey
  • 1/4 cup agave nectar
  • 1/2 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup dried cranberries
  • 1 cup chocolate chips
  • 1/3 cup chopped roasted macadamia nuts
  • 1/3 cup cashews, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
  • stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. add oats and stir to coat oats completely.
  • stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.
  • bake in the preheated oven until golden brown, 18 to 20 minutes. cool completely before cutting into bars.

Friday, August 26, 2016

Sunday Brunch Bake

Ingredients

  • Servings: 12
  • 12 eggs
  • 1/3 cup breakstone's or knudsen sour cream
  • 1 (16 ounce) package breakfast lamb sausage
  • 1 cup sliced fresh mushrooms
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 (8 ounce) package kraft finely shredded triple cheddar cheese

Recipe

    Preparation Time: 15 mins Ready Time: 55 mins

  • heat oven to 400 degrees f.
  • beat eggs and sour cream with whisk until well blended. pour into 13x9-inch baking dish sprayed with cooking spray. bake 10 min. or until egg mixture is softly set. meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally. drain.
  • reduce oven temperature to 325 degrees f. spoon tomatoes over egg layer; cover with sausage mixture and cheese.
  • bake 30 min. or until center is set.

Baked French Toast With Maple Syrup And Granola

Ingredients

  • Servings: 12
  • 1 (1 pound) loaf challah bread, sliced 1/2-inch thick
  • 4 eggs
  • 1 quart half-and-half cream
  • 1/2 cup orange juice
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granola cereal
  • 1/2 cup maple syrup
  • 1/2 cup unsalted butter, melted

Recipe

    Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs

  • butter a 9x13-inch baking dish. lay the bread slices into the prepared baking dish in 2 layers. beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. with a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture.
  • sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. cover the dish with plastic wrap, and refrigerate overnight.
  • about 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. preheat oven to 300 degrees f (150 degrees c).
  • bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees f (190 degrees c). bake the casserole until browned, about 15 more minutes. serve warm.

Spinach And Artichoke Greek Yogurt Dip

Ingredients

  • Servings: 4
  • 1 teaspoon olive oil
  • 1 (9 ounce) bag fresh spinach
  • 1 (14 ounce) can artichoke hearts, drained and finely chopped
  • 1 (8 ounce) can sliced water chestnuts, drained and finely chopped
  • 2 cups plain non-fat greek-style yogurt
  • 1/4 cup grated parmesan cheese
  • 1 pinch ground black pepper, or to taste
  • 1 pinch garlic powder, or to taste
  • 1 pinch onion powder, or to taste

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins

  • heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
  • transfer spinach to a cutting board and finely chop. mix spinach, artichoke hearts, and water chestnuts together in a bowl. add yogurt, parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.

crunchy mung bean snack

Ingredients

  • Servings: 2
  • 1 cup dried mung beans
  • 1/4 cup vegetable oil, or more as needed
  • 1 green onion, sliced
  • 1 thai chile pepper, or more to taste, sliced (optional)
  • 1 pinch salt

Recipe

    Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 1 hr 15 mins

  • put mung beans into a large container and cover with several inches of cool water. soak beans for 1 hour.
  • drain mung beans and spread them out a flat surface. pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.
  • heat oil in a skillet over medium heat. cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.

Double Pumpkin- Bread

Ingredients

  • Servings: 1
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon spice
  • 1/4 teaspoon ground nutmeg
  • 1 cup white sugar
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 egg white
  • 1/3 cup pumpkin
  • 1/2 (15 ounce) can pumpkin puree
  • 1/4 cup chia seeds
  • 1/4 cup water
  • 1/4 cup chopped walnuts (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 5 mins

  • preheat an oven to 350 degrees f (175 degrees c). spray a 9x5-inch loaf pan with cooking spray. combine flour, salt, baking soda, cinnamon, spice, and nutmeg in a bowl; set aside.
  • beat the sugar, canola oil, whole eggs, egg white, pumpkin , and pumpkin puree together in a large bowl until smooth. combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. gradually stir in the flour mixture into the pumpkin mixture. mix until smooth. pour batter into the prepared loaf pan, and layer the chopped walnuts on top.
  • bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

restaurant style sausage gravy and biscuits

Ingredients

  • Servings: 8
  • 1 (16 ounce) package bulk lamb breakfast sausage (such as bob evans®)
  • 1 (26.5 ounce) can condensed cream of mushroom soup
  • 2 cups water
  • 1 (16.3 ounce) can refrigerated biscuit dough (such as pillsbury grands!®)

Recipe

    Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place the sausage into a deep, heavy skillet over medium heat, and cook and stir until the sausage is browned and crumbly, about 15 minutes. drain excess grease, and mix the sausage with the cream of mushroom soup and water. bring to a boil, reduce heat to a simmer, and cook until the gravy has thickened, about 15 minutes.
  • while gravy is simmering, pop open the can of biscuit dough, and gently separate biscuits. place them a an ungreased baking sheet about 2 inches apart.
  • bake biscuits until golden brown, 13 to 17 minutes; split the biscuits in half, place serving plates, and ladle gravy over biscuits to serve.