Easy Cold-Brewed Coffee

Prep: 15 mins

Cook: 12 hrs

Level: Easy

Serves: Updated

4

Description

I love the taste of ice coffee made with cold-brewed coffee concentrate—so refreshing! The 12 hour “cook” time refers to the passive time spent “brewing” in the refrigerator.

Ingredients

• FOR THE COFFEE CONCENTRATE:
• ¾ cups Ground Coffee
• 3 cups Water, Room Temperature
• FOR SERVING:
• 4 cups Your Preferred Milk Or Half-and-half
• Sweetener To Taste
• Ice, To Fill Your Glass

• FOR THE COFFEE CONCENTRATE:
• ¾ cups Ground Coffee
• 3 cups Water, Room Temperature
• FOR SERVING:
• 4 cups Your Preferred Milk Or Half-and-half
• Sweetener To Taste
• Ice, To Fill Your Glass

Preparation

Note you’ll also need a coffee filter and a rubber band (for straining).

Add ground coffee into a quart-size mason jar or bowl. Add the water and gently stir it to wet the coffee grounds.

Let the mixture sit on the counter for 15 minutes, then stir gently. Cover the jar or bowl, and store in the refrigerator for 12 hours.

Strain the mixture through a coffee filter into a clean storage jar. I usually lower the filter into the jar creating a “cup” of sorts, then secure the filter with a rubber band.

To make iced coffee, simply add ice into glass, fill to the halfway mark with the cold brewed coffee, then fill the remainder with milk of choice (I use 1% milk with a splash of half-and-half because I usually have it on hand). Can also be sweetened and/or flavored. Easy peasy!

Keeps for a week in the refrigerator (maybe longer but mine never lasts that long).

Blueberry Ricotta Cream Cheesecake

Prep: 30 mins

Cook: 1 hr 20 mins

Level: Intermediate

Serves: Updated

10

Description

It’s totally worth the work for this sweet and tangy cheesecake. Baked in a pastry crust and topped with a blueberry compote!

Ingredients

• FOR THE CRUST:
• 2-¼ cups All-purpose Flour
• ½ cups Sugar
• ½ teaspoons Salt
• 1 teaspoon Baking Powder
• 2 sticks Unsalted Butter, Chilled And Cut Into 1" Pieces
• 1 whole Egg
• FOR THE TOPPING:
• 2 cups Blueberries
• ¼ cups Sugar
• 2 Tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 1 pinch Salt
• FOR THE CHEESECAKE FILLING:
• 8 ounces, weight Cream Cheese
• 16 ounces, weight Ricotta Cheese
• 1-¼ cup Sugar
• ½ teaspoons Salt
• 3 whole Large Eggs
• 1 Tablespoon Vanilla
• 1  Lemon, Zested
• 1 Tablespoon Lemon Juice
• 5 Tablespoons Unsalted Butter, Melted And Cooled
• ¾ cups All-purpose Flour

• FOR THE CRUST:
• 2-¼ cups All-purpose Flour
• ½ cups Sugar
• ½ teaspoons Salt
• 1 teaspoon Baking Powder
• 2 sticks Unsalted Butter, Chilled And Cut Into 1" Pieces
• 1 whole Egg
• FOR THE TOPPING:
• 2 cups Blueberries
• ¼ cups Sugar
• 2 Tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 1 pinch Salt
• FOR THE CHEESECAKE FILLING:
• 8 ounces, weight Cream Cheese
• 16 ounces, weight Ricotta Cheese
• 1-¼ cup Sugar
• ½ teaspoons Salt
• 3 whole Large Eggs
• 1 Tablespoon Vanilla
• 1  Lemon, Zested
• 1 Tablespoon Lemon Juice
• 5 Tablespoons Unsalted Butter, Melted And Cooled
• ¾ cups All-purpose Flour

Preparation

To make the crust, add the flour, sugar, salt and baking powder to a food processor. Add the butter and pulse a few times, just until the mixture resembles coarse crumbs. Add the egg and continue mixing until it forms a dough ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.

Make the topping by adding the blueberries, sugar, lemon juice, lemon zest and salt to a pot. Cook on medium heat for about 10 minutes. Remove from heat. Refrigerate for at least an hour or even overnight.

Preheat the oven to 325 F.

Make the filling by combining the cream cheese, ricotta cheese, sugar, salt, eggs, vanilla, lemon zest and lemon juice in the food processor and pulse until smooth. Add the butter and then add the flour and mix in thoroughly.

To assemble the cake, place the dough into a 9″ spring-form pan and, using your hands, spread it out to cover the bottom and up the sides of the pan. This dough falls apart when rolled so this is the only way I’ve found to do it. It’s a bit tedious but worth it. Pour the cheesecake batter into the crust (it will be runny).

Put pan into the oven and bake for 75 – 80 minutes until the top is set. If it has a very tiny wiggle when it’s done, that’s fine and it will set. Allow the cake to cool thoroughly before removing it from the pan. Top with the blueberry compote before serving.

Pickled Apple, Cheddar and Bacon Sandwiches

Prep: 1 hr

Cook: 10 mins

Level: Easy

Serves: Updated

4

Description

Pickled Granny Smith apples, crispy bacon and sharp white cheddar cooked on the griddle between two slices of sourdough bread.

Ingredients

• ¾ cups Red Wine Vinegar
• ¾ cups Water
• ½ cups Sugar
• 2 Tablespoons Kosher Salt
• 1 whole Star Anise Pod
• 1 whole Granny Smith Apple, Cored And Thinly Sliced
• 12 slices Thick Cut Bacon
• 8 slices Sourdough Bread (1/2-inch Thick Slices)
• 1-½ cup Shredded White Cheddar Cheese

• ¾ cups Red Wine Vinegar
• ¾ cups Water
• ½ cups Sugar
• 2 Tablespoons Kosher Salt
• 1 whole Star Anise Pod
• 1 whole Granny Smith Apple, Cored And Thinly Sliced
• 12 slices Thick Cut Bacon
• 8 slices Sourdough Bread (1/2-inch Thick Slices)
• 1-½ cup Shredded White Cheddar Cheese

Preparation

Combine the vinegar, water, sugar, salt, and star anise in a small saucepan over high heat, stirring until the sugar and salt are dissolved. Bring to a boil. Place the apples in a medium-sized heat-safe bowl. Once the liquid comes to a boil, pour it over the apples. Let it sit at room temperature for 1 hour. Drain the apple slices and pat dry with paper towels.

Meanwhile, place a large skillet over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy on both sides. Drain the bacon on paper towels.

Preheat a panini press. Place 4 bread slices on a clean work surface. Divide the cheddar cheese, bacon, and pickled apples between the bread slices and top the sandwiches with the remaining bread slices. Grill the sandwiches for 4 to 5 minutes, until the bread is golden brown and the cheese is melted. Transfer the sandwiches to a cutting board. Cut each sandwich in half and serve.

Black and Blue Crisp with Oatmeal Pecan Topping

Prep: 10 mins

Cook: 20 mins

Level: Easy

Serves: Updated

4

Description

Fresh blackberries and blueberries are baked to perfection and topped with a sweet, crunchy, perfect oatmeal pecan topping!

Ingredients

• 2 cups Blackberries
• 1-½ cup Blueberries
• 2 Tablespoons Sugar
• 2 Tablespoons Cornstarch
• ½ cups Old Fashioned Oats (I Used Gluten Free Oats)
• ¼ cups Flour (I Used Gluten Free Bisquick)
• ¼ cups Chopped Pecans
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Butter

• 2 cups Blackberries
• 1-½ cup Blueberries
• 2 Tablespoons Sugar
• 2 Tablespoons Cornstarch
• ½ cups Old Fashioned Oats (I Used Gluten Free Oats)
• ¼ cups Flour (I Used Gluten Free Bisquick)
• ¼ cups Chopped Pecans
• 3 Tablespoons Brown Sugar
• 2 Tablespoons Butter

Preparation

Preheat oven to 350 F.

In a mixing bowl combine the berries, sugar and cornstarch until berries are completely covered. Grab a large cast iron skillet (10- to 12-inch) or a deep dish pie pan and spray with cooking oil. Pour berries into pan.

Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.

Pour the oatmeal topping over your berries, making sure to distribute it evenly. Bake for 20 minutes and serve warm with ice cream.

Tropical Bliss Smoothie

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

4

Description

A refreshing and indulgent (vegan) 5-minute snack filled with superfoods like mango, coconut milk and flax. Pure bliss, in smoothie form!

Ingredients

• 16 ounces, weight Chopped Pineapple, Fresh Or Frozen And Thawed
• 1 cup Chopped Mango, Fresh Or Frozen And Thawed
• 1 cup Light Coconut Milk
• 2  Bananas (peeled)
• 2-½ Tablespoons Ground Flaxseed
• 3 teaspoons Pure Vanilla Extract

• 16 ounces, weight Chopped Pineapple, Fresh Or Frozen And Thawed
• 1 cup Chopped Mango, Fresh Or Frozen And Thawed
• 1 cup Light Coconut Milk
• 2  Bananas (peeled)
• 2-½ Tablespoons Ground Flaxseed
• 3 teaspoons Pure Vanilla Extract

Preparation

Add all ingredients to a blender or food processor and put the lid on. Blend until a thick, smooth and creamy consistency is reached. Serve.

Storage: Leftovers may be refrigerated in a covered, airtight container.