Cooking Mamas

Tried and True Family Recipes

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Tuscan White Bean Soup

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Tuscan White Bean Soup

A delicious hearty bean and veggie soup simmered in a flavorful tomato and vegetable broth. The perfect soup for meatless Monday!
Course: Soup
Cuisine: American, Italian
Servings: 8

Ingredients

  • 2 T. extra virgin olive oil
  • 1 sm. yellow onion diced
  • 2 lg. carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 zucchinis diced
  • 1 (15 oz.) can fire-roasted tomatoes with liquid
  • 1 (15 oz.) can cannellini beans drained
  • 2 T. tomato paste
  • 4 c. vegetable broth
  • 1 T. dried thyme
  • 1 T. dried oregano
  • 1 T. dried basil
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 3 c. chopped kale packed
  • GARNISHES:
  • Fresh chopped basil
  • Grated Parmesan cheese

Instructions

  • Prep all veggies before you begin.
  • Heat olive oil in a large Dutch oven over medium heat. Sauté onions, carrots, and celery for 4-5 minutes. Add garlic and zucchini, cook for an additional 2-3 minutes.
  • Add diced tomatoes with liquid, cannellini beans, tomato paste, vegetable broth, and seasonings. Cover and simmer over low heat for 30 minutes stirring occasionally. Turn off heat and stir in kale.
  • Before serving, taste the soup, season with more salt and pepper if desired. Ladle soup into bowls and garnish with fresh chopped basil and grated Parmesan cheese. Enjoy!

Lemon Spaghetti with Shrimp

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Lemon Spaghetti with Shrimp

Spaghetti noodles tossed in a light and tangy lemon sauce topped with pan-seared shrimp!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

SHRIMP MARINADE:

  • 1 lb. extra-large shrimp
  • 1/3 c. extra virgin olive oil
  • Zest of 2 lemons
  • 1/2 c. chopped parsley
  • 4 cloves garlic minced
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly cracked black pepper

PASTA LEMON SAUCE:

  • 1 lb. spaghetti
  • 1/2 c. extra virgin olive oil
  • 1/3 c. fresh lemon juice
  • 1/2 c. Parmesan cheese
  • 1/2 c. chopped parsley
  • Zest of 1 lemon
  • Sea salt and freshly cracked black pepper to taste

Instructions

  • Prep ingredients before you begin.
  • SHRIMP MARINADE: In a large bowl, toss together the shrimp, olive oil, lemon zest, parsley, garlic, salt, and pepper; set aside to marinate at room temperature for 20 minutes.
  • Meanwhile bring a large pot of salted water to a boil. When the water reaches a rapid boil, toss in spaghetti, and cook according to package instructions.
  • While the pasta cooks, heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2-3 minutes turning them over once. (Depending on the size of your pan, you may need to cook the shrimp in 2 batches.) Once the shrimp are done, transfer to a plate and loosely cover with foil; set skillet aside to toss the spaghetti in later.
  • PASTA LEMON SAUCE: In a small bowl or measuring cup, whisk together the olive oil, lemon juice, and Parmesan cheese.
  • Drain the spaghetti reserving 1 cup of pasta water. Add the spaghetti to the skillet along with the lemon sauce and a 1/2 cup pasta water; toss to combine.
  • Add the parsley and lemon zest. Season with salt and pepper to taste. Add more pasta water if needed.
  • Plate the lemon spaghetti. Top with shrimp and sprinkle with more Parmesan cheese if desired.

Birria Beef Tacos

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Birria Beef Tacos

Rich and flavorful birria beef served as a stew or filling for tacos topped with onions, cilantro, and a squeeze of fresh lime juice!
Course: Entrée
Cuisine: Mexican

Ingredients

  • 2 T. vegetable oil
  • 4 lb. chuck roast cut into 4 large chunks
  • 2 lbs. short ribs bone in
  • Salt and black pepper
  • 8 c. water
  • 1 lg. white onion skins removed, cut in quarters
  • 1 whole garlic bulb top cut off, no need to peel
  • 1 lg. carrot cut in half lengthwise, then cut in half crosswise (4 pieces)
  • 8 dried guajillo chiles stems, seeds & membranes removed
  • 3 T. Better than Bouillon roasted chicken base
  • 5 bay leaves
  • 1 1/2 tsp. chili powder
  • 1 tsp. Mexican oregano
  • 1 tsp. ground cumin
  • 1 tsp. salt adjust to taste
  • 14-16 corn tortillas for serving
  • 2 c. shredded quesadilla cheese Monterey Jack, Mozzarella or Oaxaca cheese
  • GARNISHES:
  • Diced onions for serving
  • Chopped cilantro for serving
  • Lime wedges for serving

Instructions

  • In a large Dutch oven (mine is 8-quart) or heavy bottom pot, heat oil over medium heat. Season the roast chunks and short ribs with salt and pepper. Brown on all sides of the meat. Do not overcrowd the pot, work in batches if needed.
  • Add water, onion, garlic, carrots, and dried Guajillo chilies scraping up any bits from the bottom of the pot.
  • Add chicken bouillon, bay leaves, chili powder, Mexican oregano, cumin, and salt, stir to combine. Bring to a boil.
  • After 30 minutes, skim the foam off the top and discard. Remove the peppers and place in a blender or food processor. Add a 1/2 cup of broth, blend until smooth. Strain the peppers if needed to remove bits of skin, if using a high-powered blender this step is not necessary. Add the blended peppers back into the pot and stir to combine.
  • Cover and continue to simmer for about 3 hours or until meat is tender, falling off the bone, and shreds easily, stirring every 40 minutes or so.
  • Skim the grease from the top of the broth (SAVE THIS!) Pour the grease into a small skillet or saucepan, use this to pan fry the tacos.
  • Remove the onion, garlic, carrots from the broth. (They were in the broth for flavoring, but you eat them if you want!) Also remove the bay leaves.
  • Remove the meat from the broth and shred for serving, discard the bones.
  • Using an immersion blender, blend the remaining broth in the pot.
  • TACOS: Heat a large skillet/griddle over medium heat.
  • Dip a corn tortilla into the reserved grease from the broth. Place in the skillet and top with the chopped meat and cheese. Fold the taco over and press down with a spatula. Continue cooking until the taco is crisp and golden on the bottom, about 2-3 minutes. Then flip and continue cooking the other side. Cook until both sides are crisp.
  • Remove from the heat and allow to cool briefly before serving, they will be very hot. Continue until all tacos are cooked.
  • Top tacos with diced onions, fresh cilantro, and a squeeze of lime juice. Serve with a side of broth topped with onions and cilantro. Dip the tacos into the broth and devour!
  • STEW: Add a couple pieces of meat to a bowl, spoon broth over the meat. Top with diced onions, fresh cilantro, and a lime wedge and enjoy!

Lemon Drop Cookies

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Lemon Drop Cookies

These lemon shortbread cookies are incredibly delicious and easy to make!
Course: Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

COOKIES:

  • 2 1/4 c. all-purpose flour spooned & leveled
  • 1/4 tsp. salt
  • 1 c. unsalted butter softened
  • 1/2 c. confectioners’ sugar
  • Zest of 1 lemon
  • 1 T. fresh lemon juice
  • 1 1/2 tsp. lemon extract
  • 3-4 drops yellow food coloring

ROLLING SUGAR:

  • 1 c. confectioners’ sugar
  • Zest of 1 lemon

Instructions

  • Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper; set aside.
  • COOKIES: In a medium bowl, combine the flour and salt; set aside.
  • In a large mixing bowl, using an electric hand mixer cream together the butter and 1/2 cup of confectioners’ sugar for 1-2 minutes or until well combined. Add the zest of one lemon, lemon juice, lemon extract, and yellow food coloring, beat until fully combined.
  • Gradually add the flour mixture until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Using a 1-tablespoon cookie scoop or measuring spoon, scoop out the cookie dough, roll into balls, and place on the prepared baking sheets. Note: There is no need to chill the dough.
  • Bake for 14-15 minutes or until the cookies are set. Allow cookies to cool slightly about 5 minutes.
  • ROLLING SUGAR: Meanwhile, in a small bowl combine 1 cup confectioners’ sugar and the zest of one lemon.
  • Roll each cookie in the rolling sugar while they are still warm. Allow to cool completely then roll all the cookies in rolling sugar one more time.
  • Store the cookies in an airtight container on the counter or in the refrigerator for up to five days if they last that long!

Smoked Salmon Cobb Salad

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Smoked Salmon Cobb Salad

A NW spin on a classic cobb salad. This protein-packed salad is loaded with smoked salmon, hard-boiled eggs, avocado, crisp lettuce, sweet corn, ripe cherry tomatoes, and thinly sliced red onions.
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • SALAD:
  • 1 lg. head romaine lettuce chopped
  • 2 ears corn on the cob cooked and cut off the cob
  • 1 lg. avocado peeled, pitted & diced
  • 2 lg. hard-boiled eggs cooled, peeled & quartered
  • 1/2 sm. red onion thinly sliced
  • 1 lb. smoked salmon flaked into bite-size pieces
  • 1 c. cherry tomatoes halved
  • CILANTRO LIME DRESSING:
  • 3 T. fresh lime juice 1-2 limes
  • 3 T. extra virgin olive oil
  • 2 T. fresh cilantro leaves chopped
  • 2 T. fresh dill chopped
  • 1 lg. clove garlic pressed
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

Instructions

  • SALAD: Arrange romaine lettuce on a large platter or large shallow bowl.
  • Arrange remaining salad ingredients in rows over romaine lettuce. (Corn kernels, avocado, eggs, red onion, smoked salmon, and cherry tomatoes.)
  • CILANTRO LIME DRESSING: In a small jar, combine dressing ingredients, cover with a lid and shake vigorously. Drizzle evenly over the salad just before serving.

Baked Feta Dip

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Baked Feta Dip

Serve our delicious Mediterranean-inspired dip with a crunchy baguette and a lovely bottle of wine!
Course: Appetizer, Appetizers
Cuisine: Greek
Servings: 6

Ingredients

  • 1 (8 oz.) block feta cheese
  • 2 T. olive oil
  • 3 c. cherry tomatoes
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 sprigs fresh oregano
  • 4 cloves garlic pressed
  • 1 c. pitted kalamata olives
  • 1 T. capers drained
  • 1 pinch red pepper flakes
  • 1 T. fresh dill
  • 1 French bagette sliced & toasted for serving

Instructions

  • Preheat broiler to 500 degrees and set a rack in the top position 6-inches from the heat.
  • Place feta in the middle of a baking dish; set aside.
  • Heat olive oil in a large skillet over medium heat. Add tomatoes, salt, pepper, and oregano, cook for 2-3 minutes stirring occasionally. Add garlic, continue to cook until the tomatoes soften and begin to burst about 2-3 minutes more. Add olives and capers and remove from heat.
  • Spoon tomato mixture around feta. Drizzle feta with olive oil. Broil until the feta is softened and brown on top about 5 minutes. Remove from oven, sprinkle feta with red pepper flakes and dill.
  • Serve warm with crostini and/or crackers.

Brookies

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Brookies

Brownies + Chocolate Chip Cookies = Brookies!
Course: Dessert
Cuisine: American
Servings: 38 large cookies

Ingredients

  • CHOCOLATE CHIP COOKIE DOUGH:
  • 3/4 c. unsalted butter softened
  • 3/4 c. light brown sugar packed
  • 1/4 c. granulated sugar
  • 1 lg. egg plus 1 lg. yolk
  • 2 tsp. vanilla extract
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1 1/2 c. semi-sweet chocolate chips
  • BROWNIE COOKIE DOUGH:
  • 1 1/3 c. granulated sugar
  • 1 c. unsweetened dark cocoa powder
  • 1/2 c. plus 2 T. unsalted butter
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. kosher salt

Instructions

  • CHOCOLATE CHIP COOKIE DOUGH: In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is light and fluffy.
  • Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended. Scrape down the sides of the bowl.
  • In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside. (Dough does not need to be refrigerated unless it is extremely hot out)
  • BROWNIE COOKIE DOUGH: In a large bowl, whisk together the sugar and cocoa; set aside.
  • In a microwave-safe bowl, heat the butter in 30-second intervals in the microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth.
  • Add the eggs one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder, and salt; stir until well combined. Cover and place in the refrigerator until ready to use.
  • Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
  • Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you do not have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.)
  • Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place dough balls about two inches apart on prepared baking sheets (8 per sheet pan) and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.
  • Remove from the oven and let cool on baking sheets for about 3 minutes before moving cookies onto cooling racks to cool completely.

Notes

You will have chocolate chip cookie dough leftover after assembling the brookies. Press two of the chocolate chip cookie dough balls together, roll and bake for the same amount of time as the brookies.
To enhance the beauty of the chocolate chip portion of the cookies, dot a few extra chocolate chips immediately after you remove them from the oven if desired.

Harvest Kale Salad

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Harvest Kale Salad

Some of the best produce Fall has to offer combined into one big beautiful salad dressed with apple cider vinaigrette!
Course: Salad
Cuisine: American
Servings: 8

Ingredients

SALAD:

  • 4-5 c. kale bite-size pieces
  • 2 c. broccoli slaw mix
  • 4-5 pieces cooked bacon chopped
  • 3/4 c. dried cranberries
  • 3/4 c. whole pecans
  • 1/2 c. roasted salted pepitas
  • 2 sm. red or green apples thinly sliced
  • 1 c. crumbled feta cheese

APPLE CIDER DRESSING:

  • 1/2 c. apple cider
  • 4 T. apple cider vinegar
  • 3 T. vegetable oil
  • 2 T. honey
  • 2 T. Dijon mustard
  • 1 tsp. maple syrup

Instructions

  • SALAD: Toss kale and broccoli slaw in a large bowl. Add cooked bacon, dried cranberries, pecans, pepitas, and apple slices, toss to combine. Sprinkle feta cheese over top.
  • APPLE CIDER DRESSING: In a small jar, combine apple cider, apple vinegar, vegetable oil, honey, mustard, and maple syrup. Cover with a tight-fitting lid and shake vigorously until well combined. Just before serving, pour over salad and gently toss to combine.

Roasted Corn and Poblano Chowder

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Roasted Corn and Poblano Chowder

Roasting the corn and peppers in the oven before adding them to the soup adds a wonderful smoky flavor to this chowder.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

SOUP:

  • 2-3 poblano chiles stemmed, halved lengthwise & seeded
  • 1 T. vegetable oil divided
  • 6 ears fresh corn on the cob kernels cut off
  • Salt and pepper
  • 4 slices bacon finely chopped
  • 1 sm. yellow onion finely chopped
  • 2 cloves garlic minced
  • 7 c. chicken broth
  • 1 lb. red potatoes un-peeled, cut into ½-inch chunks
  • 1/4 c. half-and-half
  • 2 (6-inch) corn tortillas torn into 1-inch pieces
  • 1 T. minced fresh cilantro plus more for serving
  • 1 T. lime juice

GARNISHES:

  • Crispy bacon crumbles for garnish
  • Chopped cilantro for garnish
  • Lime wedges for garnish
  • Sour cream for garnish
  • Crumbled queso fresco for garnish
  • Corn tortilla strips for garnish, optional

Instructions

  • Preheat oven to broil. Position the oven rack 6-inches from the broiler element. Line a rimmed baking sheet with foil. Toss poblanos with 1 teaspoon vegetable oil in a bowl. Arrange poblanos cut side down in a single row on the short side of the baking sheet.
  • In the same bowl, toss the corn kernels in the remaining 2 teaspoons vegetable oil, 1/2 teaspoon of salt, and 1/2 teaspoon pepper. Spread the corn in an even layer on the remaining portion of the baking sheet next to the poblanos. Broil until the poblanos are mostly blackened and the corn is well browned, about 10-15 minutes, flipping the poblanos and stirring the corn halfway through broiling.
  • Place poblanos in a zipper-top plastic bag and let cool for 5 minutes. Remove skins and chop poblanos into 1/2-inch pieces; transfer to a clean bowl and set aside.
  • Meanwhile, cook bacon in a Dutch oven over medium heat until crispy, about 5-7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Add onions and 1/4 teaspoon salt to the fat in the pot and cook until the onion is softened and beginning to brown about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Add broth, potatoes, browned corn, and 1/2 teaspoon salt to the Dutch oven and bring to a simmer, scraping up any brown bits in the pan. Cook at a vigorous simmer until the potatoes are tender, about 15-20 minutes, remove from the heat, and stir in half-and-half.
  • Transfer 2 cups of chowder to a blender. Add tortillas, process until smooth, about 1 minute. Return pureed chowder to the pot and stir in chopped poblanos. Return to medium heat and bring to a simmer. Stir in cilantro, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Serve chowder in bowls, passing crumbled bacon, cilantro leaves, lime wedges, sour cream and queso fresco for garnishing.

Old Fashioned Chicken Noodle Soup

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Old Fashioned Chicken Noodle Soup

There is nothing more comforting than a big bowl of homemade chicken noodle soup on a cold winter day!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1 1/2 lbs. bone-in skin-on chicken breasts
  • Salt and pepper
  • 1 T. vegetable oil
  • 8 c. chicken broth
  • 1 sm. onion chopped
  • 1 lg. carrot peeled and cut into 1/2 -inch pieces
  • 1 rib celery cut into 1/2-inch pieces
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 lb. spaghetti broken into 1-inch pieces
  • 1 T. fresh parsley

Instructions

  • Pat dry chicken with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat vegetable oil in a Dutch oven over medium-high heat. Cook chicken until well browned on each side, 8-10 minutes.
  • Add chicken broth, onions, carrots, celery, thyme sprigs, bay leaf, and 1/4 teaspoon salt, scraping up any browned bits in the bottom of the pot. Bring to a boil, cover, and reduce heat to low. Simmer until the chicken breasts register 160 degrees in the center, about 14-16 minutes.
  • Remove the pot from the heat: discard thyme sprigs and bay leaf. Transfer chicken to a plate and let cool slightly. Using two forks, shred the chicken into bite-size pieces; discard skin and bones.
  • Return soup to boil over medium-high heat and add pasta. Cook until pasta is tender, about 9-11 minutes, stirring often. Add the chicken and parsley, cook, until chicken is warmed through, about 2 minutes. Season with salt and pepper to taste.
  • Ladle into bowls and serve.

Red Velvet Waffles with Cream Cheese Drizzle

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Red Velvet Waffles with Cream Cheese Drizzle

Make someone special these beautiful Red Velvet Waffles for Valentine's Day, Christmas, or for anyone who loves Red Velvet Cake!

Ingredients

  • RED VELVET WAFFLES:
  • 1 (15.25 oz) box red velvet cake mix plus the ingredients listed on the box
  • CREAM CHEESE DRIZZLE:
  • 4 oz. cream cheese softened
  • 3/4 c. confectioners’ sugar plus more for dusting, optional
  • 1/2 tsp. vanilla extract
  • 1 pinch salt
  • 1/4 c. milk room temperature
  • Fresh berries or mini chocolate chips for serving, optional
  • Vanilla ice cream for serving, optional

Instructions

  • Preheat waffle iron.
  • RED VELVET WAFFLES: Prepare the cake mix according to the box directions. Spray the waffle iron with nonstick cooking spray, then pour some batter on the hot waffle iron, being careful not to overfill the iron. Cook according to the manufacturer’s instructions.
  • CREAM CHEESE DRIZZLE: In a medium bowl, beat together the softened cream cheese, confectioners’ sugar, vanilla extract, and salt. Gradually add in milk, beating until well combined.
  • Top each waffle with berries and cream cheese drizzle OR dust with confectioners' sugar and top with a scoop of vanilla ice cream!

Valentine’s Day Charcuterie Board

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Valentine’s Day Charcuterie

Our beautiful Valentine's Day Charcuterie Board is filled with an assortment of chocolates, cookies, fresh and dried fruits, nuts, and more! It can be assembled in minutes for fuss-free entertaining! Choose your favorites below.
Course: Dessert
Cuisine: American

Ingredients

CHOCOLATE & CANDY: (Select 5-6 options)

  • Cadbury Squares
  • Dove Heart Shaped Chocolates
  • Mini Hershey Bars
  • Hershey Kisses
  • Caramels
  • Rolos
  • Toffee
  • Turtles Candies
  • Chocolate or Yogurt Covered Raisins
  • Chocolate Covered Nuts
  • Chocolate Covered Pretzels (Flipz-Milk &White Chocolate)

COOKIES: (Select 3-4 options)

  • Milano Cookies
  • Black and White Cookies
  • Chocolate Chip Cookies
  • Chocolate Mint Cookies
  • Pirouette Hazel Nut Cookie Sticks
  • Valentine’s Day Oreos
  • Wafer Cookies
  • Shortbread

FRUIT & NUTS: (Select 4-5 options)

  • Dried Apricots & Dates
  • Assorted Fresh Berries
  • Grapes – Green, Red and/or Black
  • Red or Green Apple Slices
  • Pears
  • Figs
  • Cashews
  • Pistachios
  • Almonds

Instructions

  • CHOCOLATE & CANDY: Include a variety of flavors and textures, wrapped, and unwrapped.
  • COOKIES: Choose a variety of cookies. Look for soft, crunchy, and sandwich filled cookies.
  • FRUIT & NUTS: Both dried and fresh fruit will add gorgeous color and lots of flavor to your charcuterie board! Nuts such as cashews, pistachios, and almonds should be shelled and salted. Mix and match selections.

Hearty Breakfast Skillet

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Hearty Breakfast Skillet

My Mexican-inspired breakfast skillet is loaded with sausage, potatoes, onions, beans, and melted cheese, topped with eggs, avocado, salsa, and fresh chopped cilantro. Serve in bowls with chips for dipping or roll in flour tortillas to make breakfast burritos!
Course: Breakfast
Cuisine: Mexican
Servings: 4

Ingredients

  • 1 lb. Jimmy Dean regular or hot sausage
  • 1 lb. Yukon Gold or russet potatoes cut into 1-inch pieces
  • 1/2 c. diced onions
  • 1 (15 oz.) can pinto beans drained and rinsed
  • 1/2 tsp kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 c. mild or medium salsa plus more for serving
  • 1 1/4 c. shredded cheddar cheese pepper jack or Mexican blend cheese, divided
  • 4 lg. eggs
  • 1 med. avocado sliced
  • 1/4 c. fresh cilantro leaves chopped
  • Corn tortilla chips or flour tortillas for serving (optional)

Instructions

  • Arrange a rack in the middle of the oven. Preheat oven to 375 degrees.
  • Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
  • Add the diced potatoes and onions to the skillet and season with salt and pepper. Cover and cook, stirring occasionally until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
  • Add the rinsed beans, cooked sausage, salsa, and 1 cup of the shredded cheese to the skillet. Stir to combine and bring to a simmer, then reduce heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 egg into each divot.
  • Place the skillet into the oven and bake until the egg whites are set but the yolks are still runny about 10 to 12 minutes.
  • Meanwhile, peel, pit and slice the avocado and coarsely chop the cilantro leaves; set aside.
  • Remove the skillet from the oven and top with the avocado slices and garnish with cilantro.
  • Serve with salsa and corn tortilla chips for dipping or flour tortillas to make breakfast burritos, if desired.

Not Yo Mama’s Banana Pudding

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Not Yo Mama’s Banana Pudding

A wonderful no-cook dessert made with bananas, vanilla instant pudding, sweetened condensed milk, cream cheese, homemade whipped cream, and Chessman cookies!
Course: Dessert
Cuisine: American
Servings: 24
Author: Chris Johnson

Ingredients

  • 2 (7.25 oz.) bags Pepperidge Farm Chessmen cookies divided
  • 6 to 8 med. bananas sliced

PUDDING:

  • 1 (4.6 oz.) box instant vanilla pudding mix
  • 2 c. cold 1% milk
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (14 oz.) can sweetened condensed milk (not evaporated milk)

HOMEMADE WHIPPED CREAM:

  • 12 oz. cold heavy whipping cream
  • 1/4 c. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Line the bottom of a 13 x 9 x 2-inch dish with 1 bag (24 cookies). Layer sliced bananas evenly over the top of the cookies.
  • PUDDING: In a large bowl, using an electric hand mixer beat the pudding mix and milk together until well blended about 1-2 minutes; set aside.
  • In a separate bowl, beat the softened cream cheese and sweetened condensed milk together until smooth.
  • Add the cream cheese mixture to the pudding mixture; beat until just combined.
  • HOMEMADE WHIPPED CREAM: Pour the heavy cream, granulated sugar, and vanilla into a well-chilled bowl. Using an electric hand or stand mixer fitted with a whisk attachment beat until soft peaks form.
  • Fold the whipped cream into the pudding/cream cheese mixture. Pour the entire mixture over the bananas and cookies. Top with the remaining bag of cookies.
  • Cover and refrigerate for 2 hours before serving. Best served the same day you prepare the pudding.

Notes

Adapted from Paula Deen

Bruschetta Chicken

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Bruschetta Chicken

This low-carb recipe is bursting with flavor! Tender, juicy, marinated chicken topped with mozzarella cheese, fresh tomatoes, red onion, and basil ribbons, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • CHICKEN:
  • 4 (6 oz.) chicken breast
  • 2 T. olive oil
  • 2 T. Balsamic vinegar
  • 2 cloves garlic minced
  • 1 tsp. Italian seasoning
  • 1/2 tsp. salt
  • 3/4 c. shredded low-moisture mozzarella cheese
  • BRUSCHETTA:
  • 1 1/2 c. cherry tomatoes halved
  • 2 cloves garlic minced
  • 1/2 sm. red onion chopped
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil
  • 1/2 c. basil ribbons
  • 1/2 tsp. salt

Instructions

  • Place chicken breast into a 9×13-inch baking dish.
  • In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt until combined. Pour over chicken and turn to coat. Let chicken marinate for 10 minutes.
  • Preheat oven to 425 degrees.
  • Place the marinated chicken in the oven and bake for 25-30 minutes or until the chicken reaches 165 degrees.
  • Meanwhile, prepare bruschetta. Add cherry tomatoes, garlic, red onion, balsamic vinegar, olive oil, basil ribbons, and salt to a medium bowl; gently toss to combine.
  • When the chicken is cooked though, carefully remove from the oven and top with mozzarella cheese. Spoon the bruschetta mixture over the chicken and return to the oven for 5 minutes to melt the cheese and warm the tomatoes.

Cranberry Pecan Goat Cheese Truffles

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Cranberry Pecan Goat Cheese Truffles

These festive red and green truffles come together quickly, giving you more time to spend with your guests!
Course: Appetizers
Cuisine: American
Servings: 18 truffles

Ingredients

  • 10 oz. goat cheese room temperature
  • 6 oz. cream cheese room temperature
  • 1 1/2 tsp. ground cinnamon
  • 3 T. honey plus more for drizzling
  • 1 1/2 c. chopped pecans divided
  • 1 c. chopped dried cranberries
  • 1/2 c. chopped fresh flat-leaf parsley
  • Pretzel sticks or toothpicks for serving

Instructions

  • In a large bowl, using an electric hand mixer beat goat cheese, cream cheese, cinnamon, and honey until light and fluffy. Fold in a 1/2 cup chopped pecans; set aside.
  • Line a rimmed baking sheet with parchment paper. Toss together the remaining pecans, dried cranberries, and parsley in the center of the parchment paper.
  • Using a cookie scoop, scoop out one ball of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in the coating.
  • Refrigerate the truffles until ready to serve. (You can make the truffles up to three days in advance. Store in an airtight container in the refrigerator.)
  • Just before serving, insert a pretzel stick or toothpick into the truffles and drizzle with honey, if desired. Serve with crackers or warm crostini.

Hot Chocolate Bombs

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Hot Chocolate Bombs

Such a fun treat for kids and adults alike! Just pour hot milk over the bomb and watch the magic happen! They make the most decadent cup of hot chocolate, Enjoy!
Course: Beverage
Cuisine: American
Servings: 3 cocoa bombs

Ingredients

  • 1 c. Ghirardelli milk chocolate chips
  • 3 T. hot chocolate mix
  • 3 T. mini marshmallows
  • 1 (6 holes) 2 1/2-inch silicone hemisphere mold
  • 1/4 c. Ghirardelli white chocolate chips optional
  • Toppings of choice

Instructions

  • Melt chocolate chips in a microwave-safe bowl on HIGH for 30 seconds; stir. Continue to microwave in 15-second intervals until chocolate chips are melted and smooth. DO NOT overheat the chocolate.
  • Add about a tablespoonful of melted chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with the back of the spoon. Add more chocolate as necessary to coat the inside of each mold.
  • Let the chocolate sit for a few minutes. Check to see if there are any areas that need to be covered again, then smooth out the sides with the back of the spoon. This will help ensure that the sides and center of the mold are evenly coated with chocolate.
  • There will be a little extra chocolate leftover in the bowl. Save this to patch any weak areas or seal the middle seam after the chocolate hardens.
  • Refrigerate chocolate mold for at least 30 minutes or until completely set. Gently remove the chocolate hemispheres from the mold.
  • You will need a warm bowl or plate. Press three of the empty chocolate cups against the warm plate to slightly melt the rim and make it even. Fill these 3 halves with 1 tablespoon of cocoa mix and 1 tablespoon of mini marshmallows.
  • Press remaining 3 chocolate cups against the warm plate and seal over the filled ones. Use your fingers to smooth the edges if needed. Work quickly and try not to handle the chocolate too much. The warmth of your hands will leave fingerprints and can soften the chocolate. If you notice this happening just pop the chocolates back into the refrigerator for a few minutes.
  • To decorate: Melt white chocolate chips and place in a plastic baggie. Cut the corner and drizzle over hot chocolate bombs and sprinkle with your favorite toppings (optional). Refrigerate chocolate bombs for 30 minutes.
  • Hot chocolate bombs should be stored in an airtight container or in cellophane gift bags away from heat.
  • To make a cup of hot chocolate: Place one hot chocolate bomb into a mug. Pour 1 1/2 cups of hot milk over the bomb and watch the magic! Stir to combine.
  • NOTES: Chocolate can be melted in a double boiler or in the microwave.
  • If your seams don’t match up perfectly, you can dip your finger in some of the extra melted chocolate and carefully run it along the seam.

Notes

Pictured above: White Chocolate Peppermint, Milk Chocolate Marshmallow, Mocha, and The Grinch Cocoa Bombs.

Cookie Butter Fudge

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Cookie Butter Fudge

Cookie butter and fudge, a match made in heaven! Give the gift of homemade fudge to someone you love this holiday season.
Course: Dessert
Cuisine: American
Servings: 64 pieces

Ingredients

  • 1 lb. white chocolate chopped
  • 1 1/4 c. creamy cookie butter (I use Biscoff)
  • 1/2 tsp. salt
  • 2 T. molasses
  • White nonpareils for sprinkling

Instructions

  • Line an 8-inch square baking dish with foil leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray.
  • Bring 1-inch of water to a simmer in a medium saucepan over medium heat.
  • Combine the white chocolate, cookie butter, and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl, you want to prevent any water from getting in the chocolate and causing it to seize.)
  • Remove the bowl from the pan and quickly stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature for about 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
  • Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature for 10 to 20 minutes.)