Easy Peppermint Fudge

Prep: 2 hrs

Cook: 10 mins

Level: Easy

Serves: Updated

12

Description

The easiest fudge you’ll ever make! Top it with peppermint for Christmas, or any topping (nuts, sprinkles, candies) you’d like!

Ingredients

• 3 cups Semi-Sweet Chocolate Chips
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 8 whole Peppermint Candies, Crushed

• 3 cups Semi-Sweet Chocolate Chips
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 8 whole Peppermint Candies, Crushed

Preparation

Line a square 8 x 8 pan with foil and smooth the surface. Spray foil with nonstick spray.

Combine the chocolate chips and sweetened condensed milk in a double boiler over medium heat. Heat until melted, about 5-7 minutes. Stir until smooth, then immediately pour it into the foil-lined pan. Use an offset spatula to smooth the surface, then sprinkle on the crushed peppermints.

Refrigerate for 2 hours, then cut into small squares.

Onion & Ham Frittata

Prep: 5 mins

Cook: 25 mins

Level: Easy

Serves: Updated

8

Description

This is a great way to use leftover holiday ham. Simple, quick and super delicious.

Ingredients

• 8 whole Large Eggs
• ½ cups Half-and-half
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Fresh Herbs Of Choice, Or 1 Teaspoon Dried Herbs (suggestions: Basil, Tarragon, Chives, Mushroom Blend)
• 1 cup White Cheddar Cheese, Fresh Grated (or Cheese Of Your Choice)
• 1 Tablespoon Butter
• 1 whole Yellow Onion, Diced
• 1-½ cup Leftover Ham, Diced
• 2 cloves Garlic, Minced

• 8 whole Large Eggs
• ½ cups Half-and-half
• ½ teaspoons Salt
• ½ teaspoons Pepper
• 1 Tablespoon Fresh Herbs Of Choice, Or 1 Teaspoon Dried Herbs (suggestions: Basil, Tarragon, Chives, Mushroom Blend)
• 1 cup White Cheddar Cheese, Fresh Grated (or Cheese Of Your Choice)
• 1 Tablespoon Butter
• 1 whole Yellow Onion, Diced
• 1-½ cup Leftover Ham, Diced
• 2 cloves Garlic, Minced

Preparation

Preheat oven to 400 F. Whisk together the eggs, half-and-half, salt, pepper, and herbs of your choice. Stir in the cheese and set mixture aside.

In a 10-inch cast iron skillet over medium heat, melt the butter. Add the onions to the skillet and cook for 5 minutes, then add the ham and minced garlic. Continue cooking until the ham is warmed through and the onions begin to brown. Spread the mixture across the bottom of the skillet. Pour the egg mixture over the top of the onions/ham. Do not stir it. Continue cooking over medium heat for 5 minutes.

Place the cast iron skillet in the preheated oven. Cook the frittata for 10-15 minutes, or until the center is set. Remove from oven. Cool for 5 minutes before slicing and serving.

One-Bowl Coffee Cake with Walnut Streusel

Prep: 10 mins

Cook: 40 mins

Level: Easy

Serves: Updated

8

Description

Streusel lover’s dream! This coffee cake is incredible, and best of all, a total cinch to make!

Ingredients

• ½ cups Butter, Softened
• ½ cups Greek Yogurt Or Sour Cream
• ¾ cups White Sugar
• 1-½ teaspoon Vanilla Extract
• 1 whole Egg
• 1 cup All-purpose Flour
• ⅛ teaspoons Salt
• 1-½ teaspoon Baking Powder
• FOR THE STREUSEL:
• ½ cups Brown Sugar
• 1 cup Chopped Walnuts Or Pecans
• 1 teaspoon Ground Cinnamon
• 3 Tablespoons Butter, Melted
• ½ cups All-purpose Flour

• ½ cups Butter, Softened
• ½ cups Greek Yogurt Or Sour Cream
• ¾ cups White Sugar
• 1-½ teaspoon Vanilla Extract
• 1 whole Egg
• 1 cup All-purpose Flour
• ⅛ teaspoons Salt
• 1-½ teaspoon Baking Powder
• FOR THE STREUSEL:
• ½ cups Brown Sugar
• 1 cup Chopped Walnuts Or Pecans
• 1 teaspoon Ground Cinnamon
• 3 Tablespoons Butter, Melted
• ½ cups All-purpose Flour

Preparation

Preheat oven to 350ºF. Spray loaf pan very well with nonstick spray.

Beat softened butter until light and fluffy. Add Greek yogurt and beat until combined. Add white sugar and vanilla, continue mixing until well combined. Beat in the egg. Mixture may appear curdled at this point but that is fine.

Add the flour, salt, and baking powder. Beat until just combined, then scrape down bowl with spatula and mix until completely combined. Spread batter into greased pan, scrape bowl down with spatula.

For the streusel, in the same bowl, combine brown sugar, walnuts, cinnamon, butter and flour and mix until well combined. Spread over batter.

Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

Hot Cocoa Martini

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

2

Description

A comforting treat in adult form!

Ingredients

• 1 cup Milk
• 1 package (About 0.71 Oz. Size) Hot Cocoa Mix
• 3 ounces, fluid Whipped Cream Vodka
• 1 ounce, fluid Buttershots Caramel Liqueur
• Ice, To Fill Cocktail Shaker
• Optional Garnishes: Whipped Cream Or Marshmallows

• 1 cup Milk
• 1 package (About 0.71 Oz. Size) Hot Cocoa Mix
• 3 ounces, fluid Whipped Cream Vodka
• 1 ounce, fluid Buttershots Caramel Liqueur
• Ice, To Fill Cocktail Shaker
• Optional Garnishes: Whipped Cream Or Marshmallows

Preparation

Bring the milk to a simmer in a pot then remove from heat and whisk in the cocoa mix until fully incorporated. Refrigerate for about 10 – 15 minutes to chill.

Add the prepared cocoa into a cocktail shaker along with the vodka and caramel liqueur. Fill with ice, put the lid on, shake well and strain into cocktail glasses. Garnish with either whipped cream or marshmallows, if desired.

Dark Chocolate Bark with Granola, Cinnamon and Desiccated Coconut

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

10

Description

A simple and perfect Christmas gift for your friends and family!

Ingredients

• 1 cup Granola Crumbs
• 7-⅞ ounces, weight Dark Chocolate
• 1 teaspoon Cinnamon, Sifted
• 1 teaspoon Ground Coffee, Sifted
• 2 Tablespoons Unsweetened, Desiccated Coconut

• 1 cup Granola Crumbs
• 7-⅞ ounces, weight Dark Chocolate
• 1 teaspoon Cinnamon, Sifted
• 1 teaspoon Ground Coffee, Sifted
• 2 Tablespoons Unsweetened, Desiccated Coconut

Preparation

1. Break granola pieces into crumbs with a rolling pin.
2. Fill a pot of water with an inch or so of water (use a pot that is the right size for fitting a heat safe bowl over the top—or use a double boiler). Boil water then lower to a simmer. You should see only some bubbles and not a rolling boil.
3. Place another bowl on top of the simmering water (make sure it doesn’t touch the water). This will be your double boiler. Break chocolate into pieces and melt them in the bowl. Keep stirring the chocolate mixture. Make sure that there is no water or steam coming into contact with your chocolate, otherwise it will cause it to seize. Once most of the chocolate has melted, remove bowl from heat and continue stirring to melt the rest of the chocolate. Sift in the cinnamon and ground coffee and mix to combine.
4. Line a baking tin or tray with baking paper. I used a 9″ baking tin. Spread the chocolate as thin as you want, preferably about 1/4 inch (0.5 cm) thick.
5. Evenly sprinkle the granola crumbs and desiccated coconut over the chocolate. Using the back of a spoon, gently press the toppings into the chocolate. Let it harden in the fridge for at least 2 hours.
6. Break chocolate into pieces with your hands.

Deconstructed Falafel Salad

Prep: 20 mins

Cook: 8 mins

Level: Easy

Serves: Updated

4

Description

Deconstructed falafel salad made with chickpeas, tahini, tomatoes, fresh baked pita chips, lemon juice and fresh herbs.

Ingredients

• 3  Small Whole Wheat Pitas
• 2  Lemons
• 3 Tablespoons Tahini
• 1 Tablespoon Extra Virgin Olive Oil (plus More For Brushing Pitas)
• ½ teaspoons Ground Cumin
• ½ teaspoons Ground Coriander
• 1 dash Fine Sea Salt
• ⅛ teaspoons Cayenne Pepper
• Fresh Cracked Black Pepper, To Taste
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-½ cup Halved Grape Tomatoes
• 1  Large English Cucumber, Chopped
• 4  Scallions, Green Parts Only, Chopped
• 1 cup Fresh Italian Parsley Leaves, Chopped
• ½ cups Fresh Cilantro Leaves, Chopped
• ½ cups Fresh Mint Leaves, Chopped

• 3  Small Whole Wheat Pitas
• 2  Lemons
• 3 Tablespoons Tahini
• 1 Tablespoon Extra Virgin Olive Oil (plus More For Brushing Pitas)
• ½ teaspoons Ground Cumin
• ½ teaspoons Ground Coriander
• 1 dash Fine Sea Salt
• ⅛ teaspoons Cayenne Pepper
• Fresh Cracked Black Pepper, To Taste
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
• 1-½ cup Halved Grape Tomatoes
• 1  Large English Cucumber, Chopped
• 4  Scallions, Green Parts Only, Chopped
• 1 cup Fresh Italian Parsley Leaves, Chopped
• ½ cups Fresh Cilantro Leaves, Chopped
• ½ cups Fresh Mint Leaves, Chopped

Preparation

Preheat the oven to 400 F.

Lightly brush each pita with olive oil then cut each half into 4 wedges. Arrange in a single layer on a rimmed baking sheet. Sprinkle with some sea salt and bake for about 8 minutes, or until the pitas are lightly crisped and beginning to brown. Remove from oven and set aside.

Meanwhile, juice the lemons into a large bowl, and add the tahini, oil, cumin, coriander, sea salt, cayenne, and a few cracks of fresh pepper. Whisk everything together to combine.

Into the bowl, add the chickpeas, tomatoes, cucumber, scallions, and fresh herbs and gently toss everything to combine.

When ready to serve, toss in the pita chips and mix everything together.

Notes:
1. Recipe adapted from Pink Parsley who also adapted from Weeknight Wonders.
2. You can prep everything in advance, and then toss it together when ready to serve to make this a very quick and easy meal.

Homemade Za’atar Pita Chips and Quick Labneh Dip

Prep: 15 mins

Cook: 2 hrs 30 mins

Level: Easy

Serves: Updated

6

Description

A delicious snack or appetizer with a Mediterranean twist!

Ingredients

• FOR THE DIP:
• 4 cups Greek Yogurt
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 teaspoon Za'atar Seasoning
• FOR THE PITA CHIPS:
• 6 whole White Or Whole Wheat Pitas
• ¼ cups Olive Oil
• 1 Tablespoon Za'atar Seasoning
• Sea Salt For Topping

• FOR THE DIP:
• 4 cups Greek Yogurt
• ½ teaspoons Salt
• 1 Tablespoon Olive Oil
• 1 teaspoon Za'atar Seasoning
• FOR THE PITA CHIPS:
• 6 whole White Or Whole Wheat Pitas
• ¼ cups Olive Oil
• 1 Tablespoon Za'atar Seasoning
• Sea Salt For Topping

Preparation

Note: You will also need enough cheesecloth to wrap up the yogurt. And this will require 2 1/2 hours of inactive time (included in the cook time listed above). So plan ahead!

Combine the yogurt and salt in a bowl. Scoop the mixture into the cheesecloth and knot tightly. Place the cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter, at room temperature for 1 1/2 hours and then refrigerate for an additional 1 hour. Scoop the strained labneh cheese out of the cheesecloth and into a shallow bowl. Drizzle with the olive oil and sprinkle on the za’atar.

Preheat the oven to 400 F.

To make the chips, slice each pita into 8 triangles. Combine the olive oil and za’atar in a small bowl and brush both sides of each pita triangle lightly. Place on a baking sheet lined with parchment paper (you will probably need to work in batches) and sprinkle with a bit of sea salt. Bake for 15 – 20 minutes or until the pita chips are a light golden brown. Serve with the labneh dip.

Quickie Apple “Pie”

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

6

Description

Perfect for those apple pie cravings, without all the work!

Ingredients

• 1 whole Sheet Puff Pastry, Cut Into 6 Equal Pieces
• 2 whole Granny Smith Apples, Cored, Peeled, And Sliced Into Thin Wedges
• 2 Tablespoons White Granulated Sugar
• 2 Tablespoons Light Brown Sugar
• 1 dash Cinnamon
• 1 dash Nutmeg
• 4 Tablespoons Cold Butter, Cut Into Small Pieces
• 6 Tablespoons Homemade Caramel Sauce (see Recipe Box), More Or Less To Taste
• Vanilla Ice Cream, For Serving
• Whipped Cream, For Garnish

• 1 whole Sheet Puff Pastry, Cut Into 6 Equal Pieces
• 2 whole Granny Smith Apples, Cored, Peeled, And Sliced Into Thin Wedges
• 2 Tablespoons White Granulated Sugar
• 2 Tablespoons Light Brown Sugar
• 1 dash Cinnamon
• 1 dash Nutmeg
• 4 Tablespoons Cold Butter, Cut Into Small Pieces
• 6 Tablespoons Homemade Caramel Sauce (see Recipe Box), More Or Less To Taste
• Vanilla Ice Cream, For Serving
• Whipped Cream, For Garnish

Preparation

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Place the pieces of puff pastry on the parchment-lined baking sheet, about 1 inch apart. Fan the apple slices down the center of the puff pastry, making sure to leave a border around the edges.

Mix together both sugars, cinnamon, and nutmeg. Sprinkle each “pie” with the sugar mix, then dot evenly with the butter.

Bake 30–40 minutes, or until the edges of the pastry are lightly brown and golden. Remove from oven and immediately drizzle the pies with caramel sauce. Top with vanilla ice cream and whipped cream if desired.

Maple Pecan Ice Cream

Prep: 15 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

Smooth and creamy, no-churn vanilla ice cream swirled with mapled pecans.

Ingredients

• ¼ cups Packed Light Brown Sugar
• ¾ cups Pure Maple Syrup, Divided
• 2 Tablespoons Unsalted Butter
• 2-¼ cups Heavy Cream, divided
• 1 cup Chopped Pecans
• 1 Tablespoon Vanilla Extract
• 15 ounces, fluid Sweetened, Condensed Milk

• ¼ cups Packed Light Brown Sugar
• ¾ cups Pure Maple Syrup, Divided
• 2 Tablespoons Unsalted Butter
• 2-¼ cups Heavy Cream, divided
• 1 cup Chopped Pecans
• 1 Tablespoon Vanilla Extract
• 15 ounces, fluid Sweetened, Condensed Milk

Preparation

In a heavy-bottomed skillet, combine sugar, 1/2 cup maple syrup, butter, and ¼ cup heavy cream. Bring to a boil over medium heat, stirring occasionally. Continue to boil gently for 6–7 minutes. With a silicone spatula, stir in the pecans. Remove from heat and spread the mixture evenly over a parchment-lined baking sheet. Allow to cool completely.

In a large mixing bowl, beat remaining heavy cream until stiff peaks form. With the mixer on low, slowly stir in the vanilla extract and sweetened condensed milk. Scrap up small portions at a time of the mapled pecans and gently stir into the ice cream mixture. Transfer to a freezer safe container. Slowly swirl in the remaining maple syrup, cover and freeze for at least 6 hours.

Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe

Prep: 5 mins

Cook: 40 mins

Level: Easy

Serves: Updated

6

Description

Healthy Baked Sweet Potatoes with Spicy Turkey Sausage and Broccoli Rabe.

Ingredients

• 4 whole Medium Sweet Potatoes, Halved Lengthwise
• 1 Tablespoon Olive Oil, Plus More To Brush On Sweet Potatoes
• 227 grams Spicy Italian Turkey Sausage, Casings Removed
• 2 pieces Shallots, Thinly Sliced
• 1 bunch Broccoli Rabe, Tough Stems Trimmed
• 2 cloves Garlic, Thinly Sliced
• ½ teaspoons Paprika
• ½ teaspoons Salt
• ½ cups Shredded Cheddar Cheese

• 4 whole Medium Sweet Potatoes, Halved Lengthwise
• 1 Tablespoon Olive Oil, Plus More To Brush On Sweet Potatoes
• 227 grams Spicy Italian Turkey Sausage, Casings Removed
• 2 pieces Shallots, Thinly Sliced
• 1 bunch Broccoli Rabe, Tough Stems Trimmed
• 2 cloves Garlic, Thinly Sliced
• ½ teaspoons Paprika
• ½ teaspoons Salt
• ½ cups Shredded Cheddar Cheese

Preparation

Preheat oven to 400ºF.

Cut the sweet potatoes in half lengthwise. Brush with olive oil and place face-side down on a parchment-lined baking sheet. Bake until fork-tender, about 25 to 30 minutes. Set aside until cool enough to touch.

Meanwhile, heat 1 tablespoon olive oil in a large cast iron skillet. Brown the sausage over medium-high heat, breaking it into pieces with your spatula, until cooked through, 5 minutes. Add the shallots and broccoli rabe and cook, stirring occasionally, until soft and lightly charred, 5 minutes. Add the garlic, paprika, and salt. Cook one minute more. Remove from heat.

Using a fork, carefully fluff the center of the sweet potato, creating a well for the filling. Sprinkle each sweet potato with 1 tablespoon of the cheese. Divide the sausage mixture between the potatoes, gently patting the filling into the center of the well. Top with the remaining cheese.

Return the potatoes to the oven until the cheese is melted and beginning to brown, 5 to 10 minutes. Serve immediately.

The Rummy Pumpkin

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

Our go-to holiday cocktail, made by the pitcherful!

Ingredients

• 2 ounces, fluid Rum
• 2 ounces, fluid Vanilla Ice Cream
• 1-½ ounce, fluid Unsweetened Pumpkin Puree
• 2 teaspoons Simple Syrup
• ½ ounces, fluid Chocolate Liqueur
• 1 pinch Salt
• 1 pinch Cinnamon

• 2 ounces, fluid Rum
• 2 ounces, fluid Vanilla Ice Cream
• 1-½ ounce, fluid Unsweetened Pumpkin Puree
• 2 teaspoons Simple Syrup
• ½ ounces, fluid Chocolate Liqueur
• 1 pinch Salt
• 1 pinch Cinnamon

Preparation

Combine all the ingredients in a cocktail shaker. Fill with ice and shake well until the ice cream dissolves. Pour into a chilled cocktail glass and garnish with a bit more cinnamon.

Slow-Cooker Sweet Potato Soup with Maple Bacon

Prep: 20 mins

Cook: 4 hrs

Level: Easy

Serves: Updated

6

Description

Creamy slow-cooker sweet potato soup topped with crunchy, salty-sweet maple bacon.

Ingredients

• 3 pounds Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• ½ cups Yellow Onion, Chopped
• 4 cups Chicken Broth
• ½ teaspoons Salt
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 cup Milk
• 6 slices Bacon, Chopped
• 2 teaspoons Pure Maple Syrup

• 3 pounds Sweet Potatoes, Peeled And Cut Into 1-inch Cubes
• ½ cups Yellow Onion, Chopped
• 4 cups Chicken Broth
• ½ teaspoons Salt
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 cup Milk
• 6 slices Bacon, Chopped
• 2 teaspoons Pure Maple Syrup

Preparation

1. Put the sweet potatoes, onion, chicken broth, salt, cinnamon and nutmeg into a slow-cooker. Cook for 4 hours on high or 8 hours on low, until the sweet potatoes are soft.
2. When ready to serve, heat a small skillet over medium-high heat. Line a plate with paper towels.
3. Add the milk into the slow-cooker and puree until smooth using an immersion blender. Then turn slow cooker to warm. Alternately, you can blend soup in small batches in a blender.
4. Add the bacon and maple syrup to the skillet. Cook the bacon until crisp, 4-5 minutes. Transfer to the paper towel lined plate.
5. Ladle the soup into bowls (about 1-1/2 cups each) and top with bacon.

Honey Garlic Roasted Brussels Sprouts

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

6

Description

Tender on the inside, with some crispy edges and a touch of sweetness from the honey.

Ingredients

• 3 Tablespoons Honey
• 1 whole Lime, Juiced (1 Lime Should Yield 2-3 Tablespoons Juice)
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 2 pounds Brussels Sprouts, Trimmed And Halved Lengthwise

• 3 Tablespoons Honey
• 1 whole Lime, Juiced (1 Lime Should Yield 2-3 Tablespoons Juice)
• 3 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 2 pounds Brussels Sprouts, Trimmed And Halved Lengthwise

Preparation

Preheat the oven to 425 F.

In a large bowl whisk together the honey, lime juice, garlic, olive oil and salt. Add the trimmed Brussels sprouts and toss lightly until they are coated in the honey mixture.

Spread on a rimmed baking sheet and roast for 18-20 minutes, tossing halfway, until tender.

Adapted from Cookie Monster Cooking.

Vegetable Dill Dip

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

16

Description

A creamy, healthy vegetable dip, made with Greek yogurt and mayonnaise and chock full of seasonings and dill.

Ingredients

• 1-½ cup Greek Yogurt, Plain
• ½ cups Mayonnaise
• 1 Tablespoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 Tablespoons Fresh Dill Weed
• 1 teaspoon Dried Parsley Flakes
• 1 dash Worcestershire Sauce

• 1-½ cup Greek Yogurt, Plain
• ½ cups Mayonnaise
• 1 Tablespoon Onion Powder
• 1 teaspoon Garlic Powder
• 2 Tablespoons Fresh Dill Weed
• 1 teaspoon Dried Parsley Flakes
• 1 dash Worcestershire Sauce

Preparation

Add all ingredients into a bowl and mix until well combined. Refrigerate for 1 hour before serving.

Butternut Squash Puree

Prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: Updated

12

Description

A delectable Thanksgiving side dish!

Ingredients

• 2 whole Butternut Squash, Halved And Seeded
• 6 Tablespoons Butter, cut into pieces
• ¼ cups Pure Maple Syrup
• Dash Of Salt
• Ground Cinnamon, For Sprinkling

• 2 whole Butternut Squash, Halved And Seeded
• 6 Tablespoons Butter, cut into pieces
• ¼ cups Pure Maple Syrup
• Dash Of Salt
• Ground Cinnamon, For Sprinkling

Preparation

Preheat the oven to 375 degrees. Place the squash halves, cut side down, on a baking sheet and roast for 30-40 minutes or until fork-tender. Scoop out the innards into a bowl and add butter, syrup, and salt. Mash with a potato masher OR puree with a food processor. Spread into a small casserole dish and sprinkle with cinnamon. Keep warm in the oven until serving, then serve by the spoonful!

Broccoli-Cauliflower Casserole

Prep: 10 mins

Cook: 30 mins

Level: Easy

Serves: Updated

8

Description

A delightful veggie side dish for Thanksgiving…or any day of the year!

Ingredients

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• ½ whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• ¼ cups Flour
• 2-½ cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Seasoned Salt, More To Taste
• ¼ teaspoons Paprika
• 1-½ cup Grated Monterey Jack Cheese, More To Taste
• ⅓ cups Plain Breadcrumbs
• 1 Tablespoon Butter

• 1 head (large) Broccoli
• 1 head Cauliflower
• 6 Tablespoons Butter
• ½ whole Medium Onion, Diced
• 2 cloves Garlic, Minced
• ¼ cups Flour
• 2-½ cups Low Sodium Chicken Broth
• 4 ounces, weight Cream Cheese, Room Temperature
• ¼ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Seasoned Salt, More To Taste
• ¼ teaspoons Paprika
• 1-½ cup Grated Monterey Jack Cheese, More To Taste
• ⅓ cups Plain Breadcrumbs
• 1 Tablespoon Butter

Preparation

Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam the broccoli for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Keep warm.

In a small bowl, stir together the breadcrumbs and melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.

End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown.

Turkey Cranberry Flatbread (Panera Bread Copycat)

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

1

Description

A healthy sandwich made with fresh turkey, homemade cranberry sauce, fresh spinach and garlic and herb cheese.

Ingredients

• 1 whole Flatbread (I Used FlatOut)
• 1 Tablespoon Garlic Herb Cheese Spread
• 7 leaves Spinach
• 3 ounces, weight Cooked Turkey, Sliced
• 2 Tablespoons Canned Cranberry Sauce

• 1 whole Flatbread (I Used FlatOut)
• 1 Tablespoon Garlic Herb Cheese Spread
• 7 leaves Spinach
• 3 ounces, weight Cooked Turkey, Sliced
• 2 Tablespoons Canned Cranberry Sauce

Preparation

Open up the flat bread. On the bottom part of the sandwich, spread the garlic and herb cheese. Place spinach over top of the cheese, then add the turkey and top turkey with cranberry sauce. Close the sandwich and enjoy.

Gluten-Free Vegan Strawberry Scones

Prep: 20 mins

Cook: 16 mins

Level: Intermediate

Serves: Updated

12

Description

These allergy-free, healthy strawberry scones will start your day in a refreshing way. With the right amount of sweetness, aroma and alluring smell from strawberries, everyone in your family will want more than one.

Ingredients

• FOR THE DRY INGREDIENTS:
• 5 ounces, weight Corn Meal
• 2-½ ounces, weight White Rice Flour
• 2-½ ounces, weight Sweet Rice Flour
• 1-¼ ounce, weight Cornstarch
• ⅔ ounces, weight Potato Starch
• ⅔ ounces, weight Tapioca Starch
• 2 teaspoons Guar Gum
• ¼ teaspoons Pure Stevia Extract Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• FOR THE WET INGREDIENTS:
• 1-⅓ cup Coconut Milk (from A Carton)
• 2 teaspoons White Vinegar
• ½ cups Melted Vegan Butter Or Canola Oil
• FOR THE ASSEMBLY:
• 6 ounces, weight Diced Strawberries
• ½ cups Corn/potato/tapioca Starch (for Dusting The Working Surface And Hands)
• 1 Tablespoon Vegan Butter (Optional, For Brushing On Top Of Pre-baked Scones)

• FOR THE DRY INGREDIENTS:
• 5 ounces, weight Corn Meal
• 2-½ ounces, weight White Rice Flour
• 2-½ ounces, weight Sweet Rice Flour
• 1-¼ ounce, weight Cornstarch
• ⅔ ounces, weight Potato Starch
• ⅔ ounces, weight Tapioca Starch
• 2 teaspoons Guar Gum
• ¼ teaspoons Pure Stevia Extract Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 Tablespoon Baking Powder
• FOR THE WET INGREDIENTS:
• 1-⅓ cup Coconut Milk (from A Carton)
• 2 teaspoons White Vinegar
• ½ cups Melted Vegan Butter Or Canola Oil
• FOR THE ASSEMBLY:
• 6 ounces, weight Diced Strawberries
• ½ cups Corn/potato/tapioca Starch (for Dusting The Working Surface And Hands)
• 1 Tablespoon Vegan Butter (Optional, For Brushing On Top Of Pre-baked Scones)

Preparation

Equipment needed: Kitchen scale, two mixing bowls (large and medium), rubber spatula, measuring cups and spoons, knife and cutting board, canola oil spray, metal baking sheet (13×18 inch) and a pastry brush (optional).

1. Preheat oven to 400°F.
2. Whisk the dry ingredients in a large bowl.
3. Combine all the wet ingredients in a medium bowl. Mix the wet mixture into the dry mixture by hand until just combined. Gently fold in diced strawberries.
4. Cover the counter space with a large piece of plastic wrap and lightly coat it with starch. Place approximately ½ cup of dough on the wrap. Shape the dough into a 4”x4” square with starch dusted hands. Cut the square diagonally to get 2 triangles. Repeat with the rest of the dough.
5. Lightly spray a baking sheet with non-stick spray. Transfer the triangles onto the baking sheet leaving an inch or so between them. Brush the surface of the triangles with melted vegan butter, if desired.
6. Bake for 16 minutes or until a toothpick inserted into the centers comes out clean. Transfer the scones to a wire cooling rack and let them cool. Serve warm.

Notes:
1. If using canned coconut milk, sometimes it is thicker than the carton package (different brands may vary). In this case, use 1 cup coconut milk and 1/3 cup water.
2. I usually make a large batch of this gluten-free flour mix (the dry ingredient mixture) because you can weigh large amounts of each ingredient more accurately than small amounts. The extra flour mix can be stored in a zipper bag in the freezer.