Archive for the ‘Quick 'n Easy’ Category

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Pumpkin Cake

October 21, 2019

The weather has turned crisp. The leaves are changing colors, and pumpkins keep popping up on front steps. It’s perfect weather for ooey, gooey desserts.

You will need:

  • 7.5 oz (1/2 can) canned pumpkin puree
  • 1/2 c milk
  • 1/4 c butter, melted
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • Pinch of salt
  • 1 1/4 c flour
  • 2/3 + 1/2 c brown sugar, divided
  • 2 t baking soda
  • 1 c chopped pecans
  • 1 1/2 c boiling water

 

 

 

 

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a 9×9 baking dish.
  2. In a large bowl, mix together the pumpkin, milk, butter, vanilla, 2 teaspoons of the cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix in flour, 2/3 cup of the brown sugar, and the baking soda.
  4. Spread in the prepared pan.
  5. In a medium bowl, mix together the remaining 1/2 t of cinnamon, 1/2 c brown sugar, and the pecans.
  6. Sprinkle the pecan mixture on top of the batter.
  7. Pour the boiling water on top.
  8. Bake for 30-35 minutes. The center will be set, but there should be a softer layer underneath.
  9. Allow to cool for 5 minutes before serving. This softer layer will make a delicious sauce for the cake when you scoop it out.

20191016 Pumpkin Cake 02

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Fig, Goat Cheese and Prosciutto Sandwich

August 19, 2019

We were looking for a new sandwich around our house: one that would be yummy in our work lunches and excellent for summer picnics. This one is great and holds up well when transported. Try mixing and matching cheese and meats to find your favorite combination.

20190716 Fig Prosciutto Sandwich

You will need:

  • One baguette, cut in three pieces and then sliced in half
  • Fig preserves
  • Your favorite soft goat cheese (we used an herbed goat cheese)
  • 6 oz prosciutto
  • Arugula

Then you will…

  1. Spread a thin layer of fig preserves on the top half of the baguette.
  2. Spread goat cheese on the bottom half of the baguette.
  3. Lay some of the prosciutto on top of the goat cheese.
  4. Add a handful of arugula.
  5. Wrap up the sandwich and enjoy!
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Chili Lime Rubbed Steak

July 28, 2019

This is a simple wet rub that makes a delicious glaze when you sear the steak. It would also be wonderful with pork or chicken. Try them all!

20190721 Chile Steak 02

You will need:

  • 1 T brown sugar
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 1/2 t olive oil
  • 3 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • Your favorite steaks

Then you will…

  1. Pulse together everything but the steak in a small food processor.
  2. Spread 1 to 2 teaspoons on each side of your steak. Allow to rest on the counter 10-15 minutes.
  3. Cook your steak your favorite way!
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S’mores Cookie Bars

May 23, 2019

What’s not to love about graham crackers, chocolate and gooey marshmallow? These are simply delicious cookie bars that come together quickly and disappear almost as fast.

You will need:

  • 1 c unsalted butter, room temperature
  • 3/4 c brown sugar
  • 3/4 c granulated sugar
  • 2 t vanilla extract
  • 2 eggs
  • 1/2 t ground cinnamon
  • 1 t baking powder
  • 1/4 t salt
  • 2 c graham cracker crumbs
  • 1 1/2 c flour
  • 7 oz container marshmallow fluff
  • 1 1/2 c semisweet chocolate chips

20190426 Smores Bars 02

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×13 baking dish with foil and lightly grease with nonstick cooking spray or vegetable oil.
  2. In a large mixing bowl, cream together the butter and sugars until smooth and integrated.
  3. Mix in the vanilla and eggs.
  4. Mix in the cinnamon, baking powder and salt.
  5. Mix in the graham cracker crumbs and flour.
  6. Spread a touch more than half of the dough in the prepared pan.
  7. Spoon drops of fluff on top of the dough; try to spread as much as possible given the stickiness.
  8. Sprinkle the chocolate chips on top of the fluff.
  9. Spread the remaining dough on top.
  10. Bake 35-45 minutes or until the top is golden brown and the bars are set.
  11. Allow to cool in the pan.

20190426 Smores Bars 03

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Chicken Bacon Ranch Party Rolls

April 2, 2019

These are so easy and perfect for a gathering. You can prep everything in advance and then pop these in the oven until they are toasty, while you are having fun with your guests. I challenge you to only eat one.

20190302 Bacon Rolls 01

You will need:

  • 6 oz plain Greek yogurt
  • 1 packet Ranch seasoning powder
  • 1 T milk
  • 1 package 15-oz slider rolls
  • 7-8 oz sliced cheese, like a colby jack or provolone or cheddar
  • 1 precooked rotisserie chicken, picked from the bones and lightly shredded
  • 1/2 lb bacon, cooked and roughly chopped
  • 1 small bunch scallions, chopped
  • 4 T butter
  • 2 t garlic powder
  • 1 t onion powder
  • 1/2 t pepper
  • 1/4 t paprika
  • 1/4 t salt

Then you will…

  1. In a small mixing bowl, combine the Greek yogurt with the Ranch seasoning powder and milk. Set aside.
  2. Preheat your oven to 350 degrees. Line a 9×13 baking dish with parchment paper.
  3. Place the bottom halves of the rolls in the baking dish.
  4. Spread half of the cheese on the rolls.
  5. Top with the chicken.
  6. Top with the bacon.
  7. Top with the scallions.
  8. Place dollops of the Greek yogurt on top.
  9. Cover with the remaining half of the cheese.
  10. In a small bowl, melt the butter.
  11. Mix the garlic powder, onion powder, pepper, paprika, and salt into the butter.
  12. Spread a little of the butter on top of the final layer of cheese.
  13. Cover the sandwiches with the top halves of the rolls.
  14. Brush more butter on top of the rolls.
  15. Cover the dish with aluminum foil.
  16. Bake 15-20 minutes or until warm and melty.

 

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Sausage, Egg and Cheese Breakfast Casserole

February 4, 2019

20181225 Sausage Egg Casserole

You can whip this together the night before in just a few minutes, and then you will be well on your way to a wonderful hot breakfast.

You will need:

  • 1 can crescent dough sheet
  • 1 lb loose breakfast sausage, browned and crumbled
  • 1 bunch scallions, trimmed and chopped
  • 2 c shredded sharp cheddar cheese
  • 12 eggs
  • 4 T milk
  • 1 t garlic powder
  • 1/2 t pepper
  • 1/4 t salt

Then you will…

  1. The night before, lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Spread the sheet of crescent dough on the bottom.
  3. Sprinkle with the sausage, scallions, and the cheese.
  4. In a small mixing bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  5. Pour on top of the ingredients in the baking dish.
  6. Cover with plastic wrap and refrigerate overnight.
  7. Place on the counter while you preheat your oven to 350 degrees.
  8. Remove the plastic wrap and bake until the crescent dough is browned and the eggs are set all the way through. It should take between 20-30 minutes.
  9. Allow to rest 10 minutes before slicing and serving.
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