Sweet potatoes eggplant salad with tumeric/tahini dressing

Ingredients 

Eggplant and sweet potato:

•  Eggplant
• Sweet potato
• S&p
• Tumeric
• Tahini 
• Paprika 
• Garlic
• Fresh ginger
• Sunflower or olive oil

- preheat oven 425. Chop eggplant and sweet potato. Put in a baking sheet and season generously with above ingredients. Drizzle with oil and bake for about 20 minutes or until sweet potato is soft.

Croutons:

• Bread
• Sunflower or olive oil
• Tumeric
• Paprika
• Oregano
• s&p
• Dash cayenne pepper 
• Mustard seeds to be added near the end of bake or small squirt of mustard mixed in say beginning

- chop desired bread in cubes and put in pan. Toss with equal in parts butter to oil- not too much but enough to get the seasons to stick. Season with above ingredients and add pan to the oven with sweet potatoes. Bake until crispy.

- at this point you can add bacon in a sheet pan to the oven too

Salad dressing:

• 1/3 part red or white wine vinegar
• 2/3 parts olive or sunflower oil
• Squeeze of Dijon mustard
• Spoonful of tahini
• Grated garlic clove
• S&p to taste
• Spoonful white sugar (optional)
• Zest and juice of half lemon
• Leaves of 3 sprigs of fresh thyme
• T. Tumeric

- shake together in a jar

Salad:

• Chopped green onion
• Bacon bits if you did not bake/chop your own
• Grated motzerella cheese 
• Greens of your choice

-Add together and enjoy!

Notes

This is my sister's recipe and it's currently my absolute favorite. I'm a little obsessed :) made it for dinner and have been eating it for lunch all week. If you don't have eggplant it tastes great with just sweet potato. If you do have eggplant, it just takes on the taste of the seasoning :)

Mushroom Penne With Walnut Pesto

Mushroom Penne with Walnut Pesto

INGREDIENTS:

for the pasta

• 8 ounces penne pasta (I like to use whole wheat)
• 4 tablespoons Butter
• 16 ounces fresh sliced mushrooms (Note: I used 24 oz)
• 1/4 cup grated or shaved Parmesan cheese
• salt, pepper, and fresh parsley for topping

for the walnut pesto

• 1 cup walnuts
• 1 1/2 cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
• 1/2 to 3/4 cup shredded Parmesan cheese
• 1/4 cup olive oil
• 1 clove garlic
• juice of 1 lemon
• salt and pepper to taste

DIRECTIONS:

• 1. Cook the penne pasta according to package directions. Drain and set aside.
• 2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth. (Note: I processed the pesto in my vitamix and it's a smaller amount and it didn't get smooth very easily. It was chunky and we actually preferred it that way! It kept a crunch on top and we looooved it. I will be making it this way in the future as well. You can definitely process until smooth but we loved the chunky pesto!).
• 3. Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
• 4. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Notes: We love this dish! It's simple and filling and meatless and tasty. I barely had any basil the first time  I made it and just used whatever greens I had on hand and the pesto still tasted great. Definitely toast the walnuts - that step is critical in my opinion. Simple, fast, and tasty!

SOURCE: Recipe and Picture: https://pinchofyum.com/simple-mushroom-penne-with-walnut-pesto

Christmas Breakfast

Christmas Breakfast

I have made the baked french toast two years in a row and I think I might make it a tradition. I used to always make cinnamon rolls for Christmas morning but they started to feel too heavy with all the other sweets we are consuming in December. This french toast is sweet but light and matched with a savory casserole, it hits the spot! They are both SUPER simple to assemble the night before and just pop in the oven during the morning festivities.

Overnight Creme Brulee French Toast Bake
https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/
We topped with fresh whipped cream and triple berry mix (frozen kind we defrosted).

Overnight Croissant Breakfast Bake
http://abountifulkitchen.com/2014/12/overnight-croissant-breakfast-bake.html/
I used pre-cooked turkey sausage links I cut up and I used french bread instead of croissants (although I'm certain croissants would be amazing).

Merry Christmas!

Brussel Sprout / Butternut Squash

3T butter 

6 brussel sprouts halved lengthwise

3/4 c. butternut squash peeled and cut in 1" cubes

salt & pepper to taste

3-4 sprigs of fresh thyme

1/8 t. nutmeg

1/4 c. chicken stock

1/8 c. heavy cream

2 strips of bacon cooked and cut in small pieces

    Melt butter over medium heat.  Add brussel sprouts, squash, salt, pepper, thyme, and nutmeg.  Sauté 6-8 minutes or until squash is fork tender.

    Add chicken stock and cream.  Simmer together 2-3 minutes until mixed and thickened.  Add bacon.  I made 4 recipes to feed 10 people.

Thanksgiving 2017

Thanksgiving 2017!

I want to make sure I have access to these links for future years. Maybe some of you will find it helpful as well!

Turkey. 13.5 lb butterball again. Only 99c pound at Costco. Took about 3.5 hours at 325F. 

Gravy (Similar to what Mel describes above): Poured chicken broth (homemade earlier in the week) in the bottom of the roasting pan as soon as the turkey came out. 1/2 C butter (8 oz stick) melted, whisked in 1/2 C flour over medium heat. Added warmed broth (2 C chicken broth plus 1-2C from turkey). Whisked until thickened. Used medium saucepan.

Potatoes. Jordan loves the Bristish Roast potatoes so we did these instead of mashed this year. Instead of boiling we used the Instant pot (it was bigger and less messy!). I did it for 10 minutes, but next year will likely only do for 6 minutes. We did about 8-10lbs of potatoes, gold yukon. Was three sheet pans worth. 

Stuffing. Loved that it was stovetop! Used homemade chicken broth. Simple and tasty. Perfect amount. I'll likely add some mushrooms next year. No one really like stuffing but me anyway! (And my guests). Not too soggy, so that was a plus. 

Appetizer: Cranberry salsa cream cheese dip. So yummy!

Same as last year:

Cranberry sauce (except I learned you must taste it! I like mine tart but I only used 1/2 C sugar like last year but this year was even too tart for me!). 

Lion house rolls (my sister brought rolls instead)

Roasted asparagus (tossed in olive oil and salt and stuck in for the last 8 minutes of the potatoes roasting at 450F.

Desserts:

I finally braved making all my own pie crusts and it was worth it! I made the pie dough Monday and let them sit in the fridge. Made the fillings Wednesday and then assembled and cooked Wednesday evening. So yummy! 

Pie Crust (Only change - I used all butter. I followed her tip of freezing and grating the butter).

Berry Pie (used this blueberry pie recipe but with mixed berries from my freezer). Next year want to try with just blackberries.

Pumpkin Pie (Libby Pie recipe, except used fresh canned pumpkin so it took about 20 minutes longer to bake as more liquid and the consistency was different, but still yummy!)

Apple Cranberry Pie - so delish!

As usual: Chocolate Mousse Pie

My sister brought pumpkin rolls!

We also had 5 martinelli, crackers for dipping, pomegranate, and 4 bowls of fresh berries: strawberries, blackberries, blueberries, and raspberries. Costco has such great produce (and I am a member for the first time ever!).

So, thanks to Melskitchencafe and A Bountiful Kitchen, my Thanksgiving dreams came true:)

Roll out:

Monday: Completed grocery shopping (most done on Friday) and made pie crusts.

Tuesday: Made chocolate mousse pies x2, toasted the bread for stuffing, made chicken broth, made cranberry sauce, prepped pomegranate. (Also planned to prep and sautee the stuffing veggies, but didn't).

Wednesday (Jordo's birthday!): Made cranberry salsa that evening for the dip, made the pie fillings in the afternoon and then assembled and baked that evening. 

Thursday: Would've made rolls. Instead made salad (apples, craisins, pumpkin goat cheese, walnuts, red onoin, tomatoes over bed of mixed greens). Stuffing on stovetop while potatoes were roasting.

Washed berries. Asparagus prep. And assisted Jordan with the turkey, potatoes, and gravy. 

We also bought nicer disposable plates and silverware so clean up was easy (we didn't have enough real dishware). 

Next year: plan to set table night before. And set out dishes and bowls with post its for what goes where (did the day of instead). Jordan also is asking to try a crumb top for the apple cranberry next year. I need to make whipped cream earlier in the day. It was too loud and long afterwards. Trying to figure out what more I can do before the day of! It was pretty relaxing this year. As above, make berry pie with just blackberries (instead of mixed berries).

Full Heart!

Tuscano Chili

Tuscano Chili

Ingredients:
1 lb italian sausage (or turkey sausage), we use mild
1 large russet baking potato, sliced in half and then in 1/4 inch slices
1 large onion, chopped
2 garlic cloves, minced
1 can pink (light or dark) kidney beans
1 can white beans (any type you prefer)
2 cups kale, chopped (large stems removed)
4 C chicken broth
2 C water
1 C heavy whipping cream
Optional: Add 1/4 C bacon bits (I usually don't)

Directions:

1. 1.Brown sausage in your soup pot, breaking into small pieces.
2. 2.Add chicken broth and water to pot and stir.
3. 3.Place onions, potatoes, garlic, and beans in the pot.
4. 4.Cook on medium heat until potatoes are done (about 15 minutes).
5. 5.Add bacon (if using).
6. 6.Salt and pepper to taste.
7. 7.Simmer for another 10 minutes.
8. 8.Turn to low heat.
9. 9.Add kale and cream.
10. 10.Heat through and serve.

Source: Adapted from http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Spinach Salad with Sweet Potatoes, Pecans, and Dried Cranberries

Ingredients:

3 large sweet potatoes, peeled and cut into ½ inch cubes

4 Tablespoons vegetable oil

2 teaspoons salt

½ teaspoon pepper

½ teaspoon powdered ginger

1 pound prewashed baby spinach

1 1/3 cup sweetened dried cranberries

5 ounces goat-cheese crumbles

2 cups coarsely chopped pecans

Maple-Mustard Vinaigrette

1 Tablespoon maple syrup

2 Tablespoons red wine vinegar

2 teaspoons Dijon Mustard

Salt and pepper to taste

½ cup vegetable oil


Up to 3 days ahead:

To prepare vinaigrette, mix maple syrup, vinegar, mustard, salt and pepper in a

bowl. When salt is dissolved, stir in oil; do not over mix. Refrigerate.

1 day ahead:

Peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and

ginger. Divide potatoes between two foil-lined 9x13in roasting pans. (Do not

crowd, or potatoes won’t roast properly.) Roast at 450 for 15 minutes, stir, then

roast an additional 10 to 15 minutes, until they begin to turn golden. Leave in

pans and let cool to room temperature. Refrigerate overnight in sealed plastic

container. Coarsely chop pecans and toast in skillet over medium heat until

lightly browned, about 7 minutes. Cool and set aside at room temperature until

you’ re ready to assemble the salad.

On the day of the event:

Thirty minutes before serving, reheat sweet potato cubes in a 350 oven for about

15 minutes (or microwave, oven is better, even room temp is fine). Cool slightly. For an attractive presentation, put spinach in a large

salad bowl. Remove cooled sweet potato cubes from pans and layer on top of

spinach. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat

cheese. Serve dressing next to salad (this allows for leftovers without being soggy!). Can also serve up individually.

Notes: I got this from my sister Ashley. I love the flavors and the leftovers. I also 1/2 this for smaller groups and just use rough estimates of amounts.

Thanksgiving 2016

Thanksgiving 2016

I want to record this as much as for myself as for all of you! :) We had  lovely Thanksgiving and I will likely use some of these recipes for next year as well. (Side note: super excited to have a bigger kitchen and double oven next year. Game changer!). Jordan is in charge of the turkey, mashed potatoes, and gravy. I prepare the desserts and sides. I try to make as much as I can in the 2 days leading up to Thanksgiving. I usually save the rolls for day of and maybe one of the desserts (if simple). This allows me to relax and enjoy the day! Note: Get groceries on Monday.

Main/Sides: 

Turkey and gravy: 

http://www.melskitchencafe.com/simple-herb-roasted-turkey/

We just went with a 13.44 lb butterball Turkey this year. It only took about 3 hours to cook at 350 (and turned down to 325 for last 30 minutes). The kids always love prepping the turkey with Jordan! This was the simplest turkey prep we have ever done and the turkey tasted better than it ever has (year 3). We took it out an hour before guests arrived and left it under foil. Stayed warm enough! And gave us enough oven time to finish cooking the stuffing and rolls.

Note: Need meat thermometer (that works) for next year.

Note: Allow 3-4 days (min) to let it thaw. I got this one on Monday but even on Thanksgiving, inside was still a bit frozen when removing the giblets and neck. Running under hot water did the trick though. May need to get turkey Saturday before if frozen.

Mashed Potatoes: 

I don't think Jordan used a recipe. He cooked 5 lbs of russet potatoes, skins on, and then added a stick of butter, salt, pepper, and milk while beating (I offered the whipping cream instead of milk, but he declined).

Note: eventually need a bigger pot! 

Vegetables/salad: 

Spinach salad with roasted sweet potatoes, goat cheese, pecans, and cranberries. (This is from my sister Ashley and I will post this separately). I love this salad! I roasted the sweet potatoes the day before and it's very easy to throw together day of. (Should've made the dressing the day before as well).

Stuffing: Kale and Carmelized Onion Stuffing

https://smittenkitchen.com/2015/11/kale-and-caramelized-onion-stuffing/

Ok wow! No one in my family really likes any kind of stuffing so I made this specifically for me I guess. It was SO good. I followed her make ahead instructions and it worked out so well. I needed a little less time in the oven than she stated. Cooked in a 9x13. Will definitely make again! 

Note: Could half next year as no one likes stuffing, unless we have guests that do. Used large bag of pre-washed and pre-chopped Kale from Smith's. Looked like too much but cooked down perfectly. (Just had to remove some stems after it had cooked down).

Cranberry sauce:

A bountiful kitchen fresh cranberry sauce 

https://abountifulkitchen.com/2016/11/fresh-cranberry-sauce.html

Super simple and super yummy! Again, my family isn't big on cranberry sauce, but I think it's a must! I used 1/2 C orange juice, 1/2 C water, and only 3/4 C sugar. I like mine a bit tart:) Made the night before and put in the fridge. 

Lion House Crescent Rolls:

http://www.melskitchencafe.com/lion-house-dinner-rolls/

This recipe is almost identical to the one Mom posted here, except this uses butter instead of Crisco. As I'm not a fan of crisco and rarely have it on hand, I like this recipe with butter. I made the dough around 11:00 day of and let it rise in our plastic cake bowl upside down. I split it into 3 balls and used a pizza cutter for 8 rolls each (crescent style) totaling 24 rolls on 2 sheet cake pans. They rose a lot more in the oven than I expected and were quite large. SO SO yummy! My favorite recipe. 

Desserts (made all ahead except crumb topped apple pie):

Pumpkin Pie

https://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/

I love that there is always a bit of extra filling that I bake in a small pyrex bowel or ramekin and selfishly eat by myself to reward myself for all the cooking I'm doing (usually day before).

Pumpkin Roll

http://toonecipes.blogspot.com/2012/11/pumpkin-rolls.html?m=1

Tip: Make ahead, even far ahead and freeze. Roll in clean towel and put in fridge for 20-30 minutes before adding filling (helps prevent cracks). Best to make 2 and freeze one for Christmas!

Crumb Topped Apple Pie:

http://ourbestbites.com/2009/11/crumb-topped-apple-pie/

Made in the morning and then just reheated in low heat oven while we ate our meal.

Chocolate mousse pie (makes 2):

http://allrecipes.com/recipe/16956/death-by-chocolate-mousse/?soid=recs_recipe_seed

I usually just buy two oreo crusts or chocolate wafer crusts from the store. This recipe makes 2 of those sized pies. (We ate one for Jordan's birthday and I saved the other for Thanksgiving). Super simple and really good. Best to make ahead so it's really set up and firm. Don't take out of fridge until right before eating so it stays firm. A family favorite. 

Whipped cream - the real stuff of course, and a lot of it!

Other:

Martinellis (x3 consumed, x2 more in fridge)

Pumpkin Spice Eggnog (brought out with dessert)

3 mini tray Appetizers: Cheese (apple cheddar from Trader Joes and another sample from Smiths), dried cranberries, small dill pickles

Next year: 

I really want to make this for an appetizer:

Cranberry jalapeño cream cheese dip with pita chips 

http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/

I also really want to find a good berry pie recipe, as Jordan has requested:) 

Lasagna Soup

Lasagna Soup

Ingredients:
2 teaspoons olive oil

1. 1 1/2 lbs Italian Sausage (I usually just use 16 oz, turkey sausage is good, too)
2. 3 cups chopped onions
3. 4 garlic cloves, minced
4. 2 teaspoons dried oregano
5. optional: 1/2 teaspoons crushed red pepper flakes
6. 2 Tablespoons tomato paste
7. 28-ounce can diced tomatoes, preferably fire roasted
8. 2 bay leaves
9. 6 cups chicken broth
10. 8 ounces fusilli or mafalda pasta (or other pasta of your choice) (I used bowtie, whole wheat works well)
11. 1/2 cup chopped fresh basil, or a heaping tablespoon dried basil (fresh is the best, but dried works, too)
12. salt and freshly ground pepper to taste
13. 8 ounces ricotta cheese (I usually just use the whole 15 oz with a full cup of shredded parm)
14. 1/2 cup shredded Parmesan cheese (Use the real stuff!)
15. 1/4 teaspoon salt
16. a few cracks of black pepper
17. optional: shredded mozzarella for sprinkling on top (we find it cheesy enough without this)

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and cook until browned and cooked through. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. If you're using dried basil, add it at this point. Cook for about a minute. Add tomato paste and stir well to incorporate.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. You can add the dry pasta to the soup in the last 8-ish minutes of cooking, or do as I prefer, and cook the pasta separately and add to individual servings. Right before serving, stir in fresh basil if you're using fresh, and season to taste with salt and freshly ground black pepper.
3. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a generous dollop of the ricotta mixture in each soup bowl, add pasta if you cooked it separately, and ladle the hot soup over the cheese. Let it sit for a minute for the cheese to get all melty, sprinkle mozzarella on top if desired and eat up

Comments:

I've made this a couple times but forgot how easy and filling and tasty it is! Tastes like lasagna in a bowl:)

Recipe and photo source: (My favorite): http://ourbestbites.com/2012/12/lasagna-soup/

Rumbi Island Aloha Mango Chicken Salad

White chicken breast meat cut into chunks (about a cup)
3 cups chopped Romaine Lettuce 
1/3 cup red pepper diced into pieces
1/4 cup red onion, sliced very finely and then diced tiny
feta cheese crumble a tablespoon over each salad when serving
1 mango diced into half inch squares
slivered almonds
tortilla strips over the top

Citrus Salad Dressing
1/4 cup frozen orange juice from concentrate (I just did 1/2 C of orange juice)
1 Tablespoon fresh lime
1/3 cup rice vinegar or apple cider vinegar (I did rice vinegar)
1/4 cup sugar 
1/3 cup salad oil
1/4 teaspoon ginger
1/4 teaspoon Lawry's or Johnny's Seasoning Salt
A few shakes of pepperI prefer to set all the ingredients out in their own bowl and everyone can dish up the quantities they like.  And it also keeps longer in the fridge when it's not combined.

Ready for Autumn Salad

Ingredients

• Sweet potato
• Olive oil
• Cayenne
• Paprika
• Chilli powder 
• Salt
• Pepper

• Chicken
• Apple cider vinegar 
• Soy sauce or honey bbq sauce
• Brown sugar

• Pumpkin seeds
• Water
• Butter
• Brown sugar
• Cayenne

• Lettuce
• Green onion
• Feta
• Green apple
• Grapes or cranberries
• Brianna's salad dressing... The one with a strawberry on it

Directions

1. Heat oven 450F
2. Cut sweet potato into small cubes
3. Put in pan, drizzle in olive oil. Sprinkle cayenne, paprika, chili powder. Toss. Put in oven. About 25 min.
4. Put chicken in pan on low with brown sugar, table spoon or two of apple cider vinegar, and soy sauce or sweet bbq (I did a tablespoon of both) cook on low
5. Put a handful of pumpkin seeds in a tablespoon of water and boil in water until water is gone. Then add a tablespoon of butter and a tablespoon and then some of brown sugar and a sprinkle of cayenne. Stir to a bubbly boil until slightly thicker. Arrange in pan so none are overlapping, and remove from heat. It will probably turn into a type of brittle almost and that's okay. Just break apart once cool.
6. Cut lettuce, green pepper, Apple and grapes.
7. Put together with feta, nuts, chicken, and sweet potato 

Notes

I think I must be ready for the Fall... apple, sweet potato, pumpkin seeds? Geeze! Anyway, today when I opened up my fridge, wondering what to make for dinner, I looked at my sweet potato and remembered a salad Lindsay made one time for the family. And it just went from there. Jeff said it was one of the best salads he's had in his life... So maybe you'll like it too. Sorry for no measurements. If you have questions just text me. It took me about 40 minutes to make with three crazies running around and melting down. The salad looks really pretty with all the color.  Enjoy!

Quick Biscuits

Ingredients:

• 1 Tbl. sugar
• 2 c. Flour
• 4 tsp. Baking powder
• 3/4 tsp. Salt
• 1/2 c. Parmesan 
• Egg
• Sour cream
• Milk or cream
• 2 Tbl butter
• 2 Tbl shortening

Directions:

1. Preheat oven 450
2. Combine and mix sugar, flour, baking powder, salt, Parmesan in large bowl
3. In a 1 c liquid measuring cup whisk the egg. Then add two big spoonfuls of sour cream, then add the milk or cream to make one cup. Mix around. 
4. Add butter and shortening in flour mvixture. Work it with your hands until even consistency
5. Poor in egg mixture. Mix with fork until the dry ingredients are barley moistened.
6. Poor some flour on work surface. Pat out the dough in rectangle about inch thick.
7. Cut the dough into desired size of biscuits. I usually do 3 by 5
8. Bake for 12 to 15 minutes

Notes:

I love this recipe. It's my guessing on the way my mom makes her biscuits. It's so sweet almost like scones! I make this when I'm too lazy to make bread, or when I'm in a pinch for time. Goes great with dinner, jam and butter, and as breakfast the next morning :) not very healthy... But I'm still a fan!

Apple Bundt Cake

• Note: Make a note that this recipe actually tastes best the second day so you can make it ahead and store it in the refrigerator for up to three days. Also, if you are looking for other make-ahead components, the caramel sauce can be made and refrigerated for up to a week ahead of time.
• 
  
• Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 3 medium apples, for about 3 cups chopped
• 1 tablespoon lemon juice
• 3 tablespoons dark brown sugar
• 2 teaspoons vanilla, divided
• 1 1/4 cups vegetable or canola oil
• 2 cups granulated sugar
• 3 large eggs
Cream Cheese Layer:
• 8 ounces cream cheese, room temperature
• 1/3 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
Glaze:
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 tablespoons white sugar
• 2 tablespoons heavy cream
• 1/2 to 1 tsp vanilla
Caramel Sauce:
• 4 tablespoons butter
• 1 cup firmly packed light brown sugar
• 1/2 cup half-and-half or whipping cream
• Pinch of salt
• 1 tablespoon vanilla

DIRECTIONS

1. Generously grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 teaspoon vanilla and toss to combine. Set aside.
3. Using a handheld electric mixer or in the bowl of a stand mixer, blend the oil, sugar, and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don't overmix! Pour the batter evenly into the prepared pan.
4. In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth.
5. Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1-inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench. Try and keep the cream cheese mixture in a ring in the center of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter.
6. Bake the cake for 1 hour and 15 minutes (checking often as you may need to decrease or increase time based on your pan and exact oven temperature). Bake until a toothpick inserted in the center comes out with only a few moist crumbs.
7. While the cake is cooling, mix the ingredients for the glaze in a small pan over medium high heat. Allow the ingredients to come to a boil and boil for one minute, stirring constantly. Pour the glaze over the cake while the cake is still in the pan. Let the cake cool in the pan before removing. Turn the cake out onto a serving plate and store covered in the refrigerator for up to 2 days. Serve chilled or at room temperature, drizzling caramel sauce over each piece.
8. For the caramel sauce, mix the butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold (or use slightly warm but not hot). If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on cake.

Soft Gingersnap cookies

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
•  3/4 cup margarine, softened
• 1 C white sugar
• 1 egg
• 1 T water
• 1/4 C molasses
• 2 T white sugar
• melted white chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4.  Melt chocolate chips in glass bowl in microwave, 30 second intervals and stirring in between.  Pour into ziploc bag, snip corner and drizzle over cooled cookies.

Popeye Muffins

Popeye Muffins

Ingredients:

• 1 cup all-purpose flour

• 1 cup whole-wheat flour

• ½ cup sugar

• 2 tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp salt

• ¼ cup coconut oil (I've used canola as well)

• ¾ cup milk

• 1 (6 ounce) bag fresh baby spinach

• ½ cup mashed banana (from about 1 to 2 bananas, I always use 2)

• 2 tsp pure vanilla extract

Directions:

• Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

• Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

• In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.

• Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.

• Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean

Notes:

A friend sent me this recipe on my birthday (it's a good recipe for St Patrick's Day!) and we love it! We've made it about 1/2 a dozen times or so and my kiddos think it's great. The kids love that they are bright green and big and I love the moist consistency and the minimal sugar and the fact that it takes a whole bag of spinach! Awesome! 

Source (picture and recipe): http://www.dietitianbrittany.com/recipes/?recipe_id=6066773