Sweet Pea And Lemon Pesto

 

GARLIC

BLACKBERRY CHEESECAKE BROWNIES

 

https://www.bettycrocker.com/recipes/blackberry-cheesecake-brownie/9dc89bc7-b2a9-463e-a991-4c318edf8bee?utm_source=Email_newsletter&utm_medium=email&utm_campaign=BC_LGM&vcode=AQAAAAEBAQEBAQEBAQEBAQEBAQEByk-FV-ZMJjECzYqjC7WbrcjhLcUWse8K5Kgz-O4sQRdKBOs53mBUx3gS5o91eItp7Q9cXizTqLvt4AcSYSFiRg==

CELEBRATING AT HOME

Garlic, brown butter seared steak with homegrown sprout, tomato and cucumber balsamic vignette salad. 

WATERMELON MOJITO

2 cup watermelon chunks

2 oz rum (your preference)

2 limes 

6-10 mint leaves

7up

Ice

• Place 3 - 4 chunks of watermelon, 3-5 mint leaves and squeeze 1/2 lime into each glass.
• Muddle with a cocktail spoon or wooden spoon.
• Add rum and ice. Top with Sprite. Garnish with lime wedge.

Cilantro Lime Sauce

INGREDIENTS 

• 16 ounces full-fat sour cream
• 1 cup cilantro leaves and stems
• 1/4 cup lime juice
• ½ cup thickly sliced green onions
• 2 garlic cloves
• ¼ cup whole milk
• 2 teaspoons white distilled vinegar
• ½ peeled and pitted avocado
• salt and pepper to taste

INSTRUCTIONS

• Add all the ingredients to a blender. Blend on high until smooth. Adjust salt, pepper, and lime juice to taste.
• Serve and store!

Good For You Blueberry Muffins

3 eggs

2 cups almond flour

1/2 tsp baking soda

1/2 tsp salt

1 tbsp coconut oil or 

1 tbsp butter, melted

1 tbsp Apple Cider Vinegar

2 tsp pure vanilla extract

2 tbsp maple syrup

1 cup fresh or frozen blueberries 

Preheat the oven to 350 degrees F. 

In a mixing bowl, mix together the eggs, butter, coconut oil, vanilla extract, apple cider vinegar, and sweetener.  

Add the almond flour, baking soda, and sea salt to the mixing bowl and mix well. Then add in berries.

Spoon the batter into muffin tins lightly greased with coconut oil.  

Bake at 350 for approximately 20 minutes or until golden brown.

Lemon Vinaigrette

INGREDIENTS 

• Juice of 1 lemon
• ¼ cup white distilled vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons honey
• ¾ cup olive oil
• salt and pepper to taste

INSTRUCTIONS

• Add the lemon juice, vinegar, mustard, and honey to a medium size bowl and whisk until combined.
• Slowly drizzle in the oil while continuing to whisk the dressing to bring it together. The vinaigrette should be thickened and emulsified once all the oil is added. Add in your salt and pepper at this point. Give it another final whisk. 
• It’s ready to serve or store!

Today’s Brunch

Fast and Yummy

PASTRY DOUGH

All-Purpose Pastry Dough

Ingredients:

 • 1 cup warm milk

 • 1 cup warm water

 • 1/2 cup vegetable oil

 • 1 tablespoon sugar

 • 2 tablespoons active dry yeast

 • 1 teaspoon baking powder

 • 1 teaspoon salt

 • 1 tablespoon white vinegar

 • 5 cups all-purpose flour

Directions:

 1. In a large mixing bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes, or until it becomes frothy.

 2. Add the oil, vinegar, salt, and baking powder to the mixture and stir well.

 3. Gradually add the flour, one cup at a time, mixing after each addition. Once it starts to form a dough, use your hands to knead it.

 4. Knead the dough for about 8–10 minutes, or until it’s soft, smooth, and doesn’t stick to your hands.

 5. Cover the bowl with a clean towel or plastic wrap and let the dough rest in a warm place for about an hour, or until it doubles in size.

 6. Once it’s risen, gently punch it down and it’s ready to shape into whatever pastry or bread you’re making!

BUTTER COOKIES

Ingredients

• ▢ 1 cup unsalted butter, room temperature 
• ▢ ⅔ cup (133 g) granulated sugar
• ▢ 2 large egg yolks, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ ¼ teaspoon kosher salt
• ▢ 2-3 tablespoons whole milk, room temperature

Instructions

• Preheat oven to 350°F. Line a large baking sheet with parchment paper.
• In a large bowl using a hand mixer on medium speed, cream together the butter and sugar until light and fluffy. 
• Add the egg yolks and vanilla. Mix until combined.
• In a separate bowl whisk together the flour and salt.
• Slowly add the flour mixture to the butter mixture. Mix on low until combined, scraping down the sides of the bowl as needed.
• Working 1 tablespoon at a time, add milk until the mixture is sticky, thick, and well combined. Set aside.
• This is a very thick batter, so you will need a heavy-duty piping bag, or you can use the double bag method. To do that you will need two piping bags, one fitted with a large star tip and one that has not been cut. Transfer the batter to the piping bag with no tip. Clip the tip of that bag and place it inside the second piping bag that is fitted with the star tip.
• Pipe the batter into a circular pattern onto the lined baking sheet, leaving about 1 inch in between each cookie.
• Bake 13-15 minutes, or until golden brown.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack. 

TOMATO SHOOTERS WITH SHRIMP

These savory tomato shooters—reminiscent of chilled tomato gazpacho, are the perfect way to start a summer party.

Ingredients

48 oz  whole tomatoes, chopped

20 oz chicken broth

½ cup sliced leeks

½ cup chopped celery (1 stalk)

½ cup chopped carrot (1 medium)

2 tsp tomato paste

2 bay leaves

2 cloves garlic, minced

½ tsp salt

¼ tsp ground black pepper

½ tsp oregano

24 cooked, peeled and deveined medium shrimp 

Snipped fresh chives & small basil leaves 

Preparation

1. In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

2. Stir in the oregano. Cover; cook for 30 minutes more.

3. Blend the mixture with an immersion blender or blend batches in a blender or food processor until smooth.

4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.

Cottage Cheese Flatbread

Ingredients:

1 cup cottage cheese

1 cup almond flour

1 large egg

1/4 tsp garlic powder

1/4 tsp baking powder

Pinch of salt

1 tbsp olive oil (for cooking)

Instructions:

In a bowl, combine cottage cheese, almond flour, egg, garlic powder, baking powder, and salt. Mix until well combined.

Heat a non-stick skillet over medium heat and add a little olive oil.

Scoop a portion of the dough and shape it into a flat disc. Place it in the skillet

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Repeat with the remaining dough, adding more oil as needed.

RAISIN CHOCOLATE CHIP OATMEAL COOKIES

• 1 cup raisins
• 1 cup mini chocolate chips
• 1 stick butter
• 1/2 cup veg oil 
• 2 cups oats
• 1 cup sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla 
• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon 
• ½ teaspoon salt

Heat oven to 350 degrees.

Cream butter, oil, sugars. Beat in eggs and vanilla. Add in flour, baking soda, salt and cinnamon. Mix until combined. Fold in oats, raisins and chocolate chips. 

Spoon onto lined baking sheet. 

Bake for 15 minutes. 

Cool, store in airtight container or freeze. 

CORNBREAD TAMALE PIE

Corn bread mix 1 box

Creamed corn 1can

Frozen Corn 1 handful

Green chillies diced 1 small can

Egg 1

Taco seasoning 1tablespoon

   Mix and add half to a greased cake round. 

Ground Beef (browned and drained)

Taco Seasoning 2 Tablespoons 

    Spoon over cornbread mix

Cover with shredded cheese

Top with the rest of the cornbread batter. 

Cover with cheese

Bake at 350 degrees for 45 minutes to an hour. 

Let it cool for 15 minutes. Slice

Add sour cream and green onions for garnish. 

I make three at a time. Once totally cool, I place two in freezer bags, label and freeze. Great reheated.

PUMPKIN COFFEE CAKE

SHORTBREAD

No-Bake Scotcheroos

By Anna Theoktisto 

 

Published on August 31, 2024

 Recipe tested by Southern Living Test Kitchen

Active Time:

 

10 mins

Total Time:

 

2 hrs 10 mins

Servings:

 

12 

Ingredients

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• 6 cups crisp rice cereal (such as Rice Krispies)

• 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.)

• 1 cup butterscotch chips (from 1 [11-oz.] pkg.)

• Sprinkles, for garnish

• Flaky sea salt (optional), for garnish

Directions

1. Prepare baking pan: 

   Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside.

2. Make peanut butter mixture: 

   Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined.

3. Combine peanut butter mixture and cereal: 

   Place crisp rice cereal in a large bowl; stir in peanut butter mixture.

   Transfer to prepared pan, and press into an even layer with a spatula.

4. Melt chocolate and butterscotch: 

   Place the chocolate and butterscotch chips in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, 1 to 2 minutes total. Spread melted chocolate mixture evenly over cereal mixture.

   Garnish with sprinkles and flaky sea salt.

5. Let cool to harden chocolate topping: 

   Let cool until chocolate has hardened, about 2 hours (chill, if needed).

   Cut into squares before serving.