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Banana Bread in a Jar

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Banana Bread in a Jar

These cute individual jars are perfect for holiday gift giving, party favors and picnics. Great for an on-the-go breakfast or snack too!
Course: Bread, Canning
Cuisine: American
Servings: 12

Ingredients

  • 12 (8 oz.) half pint mason jars with lids
  • 3 1/3 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 2/3 c. butter softened
  • 2 c. granulated sugar
  • 4 lg. eggs
  • 2 c. bananas (about 4 bananas)
  • 2/3 c. water
  • 2/3 c. finely chopped pecans

Instructions

  • Preheat oven to 325 degrees. Prepare the mason jars by spraying the insides of the jars with cooking spray.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
  • In a large bowl, beat together the butter and sugar with an electric hand mixer until well combined. Add eggs, mashed bananas, and water beat until the batter is light and fluffy.
  • Add flour mixture to the banana mixture a cup at a time beating well after each addition. Fold in pecans.
  • Pour the batter in a gallon-size bag. Cut a hole in the corner and pipe the batter into the jars filling them 1/2 way full. Wipe off any spills on the jars before baking (Do not add the lids).
  • Line the jars on a baking sheet and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Meanwhile, sterilize the lids and rings in boiling water, reduce to simmer until ready to use.
  • Remove the jars from the oven and carefully screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a "popping" sound when the jar seals itself. A sealed jar will be concave in the middle. The lid should not give, when pushed with a fingertip, and should not pop back when the finger is lifted.
  • Cook’s Note: If the bread bakes above the rim of the jar, no worries, just gently press the top of the bread down with the lid and seal. Store in the refrigerator for up to a week or eat when cooled! Yields 1 dozen half-pint jars

Dill Pickle Deviled Eggs

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Dill Pickle Deviled Eggs

Dill pickles add a tangy kick to classic deviled eggs!
Course: Appetizer
Cuisine: American
Servings: 12

Ingredients

  • 6 hard-boiled eggs
  • 1/4 c. mayonnaise
  • 1/2 tsp. Dijon mustard
  • 1 T. dill pickle juice
  • 2 tsp. fresh dill minced
  • 3 T. finely chop Cornichon dill pickles (mini gherkin)
  • Salt and black pepper to taste
  • Sliced Cornichon dill pickles for garnish

Instructions

  • Place the eggs in a saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for 12 minutes. Drain, cool in ice water and peel.
  • Slice the eggs in half lengthwise. Gently remove yolks and place in a bowl, mash with a fork until smooth. Add mayonnaise, Dijon mustard, and pickle juice. Stir in fresh dill, finely chopped dill pickles; season with salt & pepper.
  • Place filling into a piping bag fitted with a 2A tip or freezer bag and pipe into egg whites.
  • Garnish with pickle slices and sprinkle with more dill if desired. Refrigerate until ready to serve.

Chicken Salad Sandwiches

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Chicken Salad Sandwiches

Our quick and easy chicken salad croissant sandwiches are filled with diced chicken, red grapes, crunchy celery, green onions and a dressing that's to die for!
Course: Entrée, Salad
Cuisine: American
Servings: 8

Ingredients

  • CHICKEN SALAD:
  • 4 c. cooked diced chicken breast (about 2 breasts)
  • 1 1/2 c. red grapes halved
  • 1 c. chopped celery
  • 3 green onions sliced
  • DRESSING :
  • 1 c. mayonnaise
  • 1/4 c. sour cream
  • 1 T. lemon juice
  • 1 tsp. prepared yellow mustard
  • 1 T. chopped parsley
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 tsp. granulated sugar
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 8 croissant rolls
  • lettuce leaves for serving

Instructions

  • CHICKEN SALAD: Place the diced chicken, grapes, celery, and green onions into a large bowl; toss to combine, set aside.
  • DRESSING: In a medium bowl, whisk together mayonnaise, sour cream, lemon juice, mustard, and spices until well combined. Pour dressing over the chicken salad; stir until well combined.
  • Cover and refrigerate for at least 4 hours before serving.
  • Slice croissants in half, place a lettuce leaf and a 1/2 cup chicken salad on the bottom half, top with other half croissant and enjoy!

Strawberry Caprese Pasta Salad

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Strawberry Caprese Pasta Salad

A delicious twist on traditional Caprese salad. Instead of tomatoes and pesto, we use fresh local strawberries and balsamic glaze, Enjoy!
Course: Salad
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. dry Farfalle pasta
  • 3 T. olive oil
  • 1 lb. fresh strawberries hulled & halved
  • 4 oz. mozzarella cheese diced
  • 1/2 c. thinly sliced red onion optional
  • 1/2 c. basil torn or chiffonade, loosely packed
  • BALSAMIC GLAZE:
  • 1/2 c. balsamic vinegar
  • 2 T. granulated sugar

Instructions

  • Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Drain and immediately rinse with cold water to stop the pasta from cooking.
  • In a large bowl, toss pasta with olive oil. Gently stir in strawberries, mozzarella cheese, red onions and basil. Pour half of the pasta onto a serving platter or bowl, and drizzle with balsamic glaze. Then pour the remaining half of the pasta salad on top, and drizzle with more balsamic glaze. Garnish with extra basil if desired.
  • BALSAMIC GLAZE: In a small saucepan, whisk together balsamic vinegar and sugar. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 10 minutes or until reduced by half. Allow to cool, then drizzle over salad.

Sea Salt Chocolate Chip Pretzel Cookies

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Sea Salt Chocolate Chip Pretzel Cookies

The ultimate chocolate chip cookies with brown butter, pretzels, butterscotch chips and sea salt.
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • 1 c. salted butter
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. coarse sea salt
  • 1 1/2 c. brown sugar
  • 2 lg. eggs lightly beaten
  • 2 tsp. vanilla extract
  • 3/4 c. butterscotch chips
  • 3/4 c. semi-sweet chocolate chips
  • 1 c. coarsely chopped pretzels
  • Coarse or flaked sea salt for sprinkling

Instructions

  • In a medium saucepan, melt the butter over medium heat; bring to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
  • In a large bowl, whisk together the flour, baking soda, and sea salt; set aside.
  • Add the brown sugar, eggs and vanilla the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together. Stir in the butterscotch chips, chocolate chips and pretzels.
  • Using a medium (2-tablespoon) size cookie scoop, drop the dough 2-inches apart on the baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
  • Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. Sprinkle warm cookies with flaked sea salt while cooling.
  • Store cookies in an airtight container for up to 3 days.

Pasta Primavera

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Pasta Primavera

This one-pan-wonder is light on calories, big on flavor, and bursting with colorful spring veggies!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 2 lg. cloves garlic
  • 2 1/2 tsp. kosher salt divided
  • 6 T. unsalted butter room temperature, divided
  • 1 T. lemon zest (about 1 lemon)
  • 12 oz. dry penne or fusilli pasta
  • 4 c. hot water
  • 1 med. shallot minced
  • 10 Asparagus spears trimmed, cut diagonal into 1-inch pieces
  • 1 sm. zucchini diced
  • 1 1/2 c broccoli cut into 1-inch pieces
  • 1 c. fresh or frozen peas
  • 20 cherry tomatoes halved
  • 3/4 c. Parmesan cheese plus more for serving
  • 2 T. Basil ribbons for garnish
  • 1/4 tsp. red pepper flakes more if you like it spicy

Instructions

  • Prep all veggies in advance.
  • Lemon-Garlic-Butter: Mash the garlic and 1/2 teaspoon of salt together to make a paste. Add 4 tablespoons butter and lemon zest, mash together until combined; set aside.
  • Melt the remaining 2 tablespoons of butter in a large Dutch oven or pot over medium-high heat. Add shallots and sauté until softened and beginning to brown, about 2 to 3 minutes.
  • Add the pasta, hot water, and the remaining 2 teaspoons of salt to the pot. Cover and bring to a boil over high heat. Once boiling, lower heat back to medium-high, uncover and cook until the pasta is al dente, about 8 minutes. Stir the pasta occasionally, so the noodles don’t stick to the bottom of the pot.
  • Add the asparagus, zucchini, broccoli, and peas. Stir and cook uncovered until the vegetables are crisp-tender and the cooking liquid has reduced into a starchy sauce, about 2 minutes.
  • Stir in the tomatoes, Parmesan cheese, and lemon-garlic-butter. The water should be significantly reduced, leaving a silky, buttery sauce. Serve in bowls garnished with red pepper flakes, basil ribbons and more Parmesan cheese.

Notes

Cook's Note: Feel free to add any veggies you like or have on hand. The key is to cut them all the same size.

Rhubarb Muffins

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Rhubarb Muffins

These sweet tangy muffins are topped with a crunchy cinnamon-sugar crumble. Enjoy with your favorite cup of coffee or a tall glass of milk!
Course: Bread, Breakfast
Cuisine: American
Servings: 12 Muffins

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 1/4 c. brown sugar
  • 1/2 c. vegetable oil
  • 1 lg. egg
  • 1 tsp. vanilla extract
  • 1 c. buttermilk
  • 2 c. diced rhubarb
  • 1/2 c. chopped walnuts
  • TOPPING :
  • 1 T. butter
  • 1/3 c. granulated sugar
  • 1 tsp. ground cinnamon

Instructions

  • Preheat the oven to 350 degrees. Grease two 12-cup muffin pans or line with paper cups.
  • In a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.
  • In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and walnuts.
  • Spoon the batter into the prepared cups, filling almost to the top.
  • In a small bowl, stir together the melted butter, granulated sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin.
  • Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing.

Pan Seared Steak Topped with Chimichurri Sauce

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Pan Seared Steak Topped with Chimichurri Sauce

No need to go to a fancy steakhouse, our melt-in-your-mouth steak is pan-seared to perfection in a screaming hot cast iron skillet, then topped with our insanely delicious homemade Chimichurri sauce, Enjoy!
Course: Entrée
Cuisine: American, Argentinian
Servings: 4

Ingredients

CHIMICHURRI SAUCE:

  • 1/2 c. flat-leaf parsley (about 1 bunch)
  • 1/2 c. cilantro leaves (about 1 bunch)
  • 1/4 c. oregano leaves (.75 oz.) pkg.
  • 3 cloves garlic pressed
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 c. fresh lime juice (about 3 limes)
  • 1/3 c. extra virgin olive oil

STEAK:

  • 2 (10-12 oz.) NY strip steak Tenderloin, Ribeye or Porterhouse 1-1/2 in. thick
  • 2 T. olive oil
  • Salt and black pepper
  • Dan's Sweet & Spicy Rub optional (see below)

Instructions

  • CHIMICHURRI SAUCE: In a food processor fitted with a blade attachment or blender, combine parsley, cilantro, oregano, garlic, salt, pepper, and red pepper flakes; pulse a few times to chop the herbs.
  • With the food processor running on low, drizzle in lime juice and olive oil. Turn the machine off and scrape down the sides; pulse a few more times to combine.
  • Pour chimichurri sauce into a small bowl; refrigerate until ready to serve.
  • STEAK: Allow the steaks to come to room temperature about 1/2 an hour to an hour before cooking.
  • Season steaks liberally on all sides with salt, pepper, and Dan’s Sweet & Spicy Rub if using.
  • Heat olive oil in a cast iron skillet over medium-high heat. Cook steaks until a dark crust has formed, about 5-7 minutes per side (reduce heat if the meat is browning too quickly). Hold steaks with tongs, quickly browning all edges, turning as necessary.
  • Remove the steaks from the pan to a cutting board, cover loosely with foil, and allow the steaks to rest for 5-10 minutes.
  • Cut steaks diagonally across the grain into thin slices. Spoon chimichurri sauce over steaks and devour!
  • Cook’s Note: We cooked these steaks Medium-rare (135 degrees). If you prefer your steak Medium, cook to (140 degrees) Medium-well (150 degrees).

Notes

Recipe Link: Dan's Sweet & Spicy Rub

Roasted Veggie Tacos with Cilantro Lime Dressing

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Roasted Veggie Tacos with Cilantro Lime Dressing

Here’s a healthy sheet pan meal the whole family will love. Roasted veggies and black beans, served in corn or flour tortillas, drizzled with our creamy Cilantro-Lime Dressing, Enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 6 2 taco each

Ingredients

  • CILANTRO LIME DRESSING:
  • 1/4 c. sour cream
  • 3 T. mayonnaise
  • 1 tsp. lime zest
  • 3 T. lime juice
  • 1 jalapeño pepper seeds and membrane removed
  • 1/2 c. packed cilantro leaves
  • 1/2 tsp. cumin
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • VEGGIE TACOS:
  • 2 sm. zucchini cut into 1/4-inch pieces
  • 1 red bell pepper seeded and cut into 1/4-inch pieces
  • 1/2 med. red onion peeled and cut into 1/4-inch pieces
  • 20 cherry tomatoes halved
  • 1 T. olive oil
  • 1 tsp. chili powder divided
  • 1/2 tsp. cumin
  • kosher salt to taste
  • 1 (15 oz.) can black beans drained and rinsed
  • 24 (6-inch) Corn or flour tortillas warmed
  • 1 avocado diced into cubes for serving
  • Pickled jalapeño peppers for serving, optional

Instructions

  • CILANTRO-LIME DRESSING: Add sour cream, mayonnaise, lime zest and juice, jalapeño, cilantro, cumin, salt and pepper to a food processor fitted with a blade attachment or blender. Blend until smooth. Refrigerate until ready to serve.
  • ROAST VEGETABLES: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or foil.
  • Place zucchini, onions, bell peppers, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter 3/4 teaspoon of chili powder, cumin, and a few pinches of salt over the vegetables. Toss to coat. Roast in the oven stirring occasionally until tender, about 20 minutes.
  • Meanwhile, in a small bowl, combine black beans, remaining 1/4 tsp. chili powder and a drizzle of olive oil, stir to combine. Add beans to the baking sheet with vegetables. Continue to roast for an additional 5 minutes or until the beans are hot and vegetables done.
  • WARM TORTILLAS: Microwave Method - Wrap 6 tortillas in a slightly damp paper towel. Place on a microwave-safe plate. Microwave the tortillas on HIGH for 30 seconds. Check them after each 30-second period, if they need longer, flip them over and microwave for another 30 seconds. Repeat until they are warmed through.
  • Oven Method - Wrap tortillas in 4 stacks of 6 with aluminum foil. Place into a preheated 375 degree oven for 10 to 15 minutes, or until heated through.
  • TO ASSEMBLE: Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled jalapeños, and a drizzle of the cilantro-lime sauce. Serve with limes and extra sauce on the side.

Swig Sugar Cookies

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Swig Sugar Cookies

Swig Cookies are all the rage! Now you can make these "cool" sugar cookies at home. A thick, rich, buttery cookie, topped with pink sour cream frosting!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • COOKIES:
  • 1 c. butter softened
  • 3/4 c. vegetable oil
  • 1 1/4 c. granulated sugar
  • 3/4 c. confectioner's sugar
  • 2 T. water
  • 2 lg. eggs
  • 5 1/2 c. all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 tsp. salt
  • FROSTING :
  • 1/2 c. butter softened
  • 3/4 c. sour cream
  • 1/2 tsp. vanilla extract
  • 1 pinch salt
  • 1 1/2 lbs. confectioner's sugar
  • 1-2 T. milk
  • red food coloring

Instructions

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Pour 1/4 cup granulated sugar into a small bowl for rolling cookies; set aside.
  • COOKIES: In the bowl of a stand mixer fitted with a whisk or paddle attachment, cream butter, oil, 1-1/4 cup sugar, 3/4 cup confectioners’ sugar, and water. Add eggs one at a time, beating until combined.
  • In a large bowl, whisk together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to the wet ingredients beating well after each addition.
  • Roll cookie dough into golf-ball sized balls. Roll dough balls in the sugar bowl and place 6 on each prepared baking sheet.
  • To give the cookies their signature rough edge, dip the bottom of a glass into the sugar bowl and gently press the glass into the center of the dough ball to flatten it a bit. You want the cookies to be thick, so don't press them too thin.
  • Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool. Repeat with remaining cookie dough.
  • FROSTING: Cream together butter, sour cream, vanilla and salt. Slowly add confectioners’ sugar and beat until desired consistency. Add milk to thin if needed. Beat in food coloring to desired shade of pink (a little goes a long way). Spread frosting over cooled cookies and serve!
  • To Store: Refrigerate frosted cookies on a baking sheet until the frosting has set. Once frosting has set, store cookies in covered containers. Stack in two layers with parchment or wax paper in between layers.
  • Cook’s Note: These cookies are traditionally served cold.

Chicken Caesar Salad Pizza

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Chicken Caesar Salad Pizza

This Chicken Caesar Salad Pizza is the best of both worlds! Grilled chicken, Caesar salad and shaved Parmesan cheese atop thin-crust pizza. Have your pizza and salad at the same time, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 lb. refrigerated pizza dough or thin crust Boboli
  • 3 T. olive oil divided
  • 8 oz. shredded low-moisture mozzarella cheese
  • 1/4 c. grated Parmesan cheese plus more for shaving
  • 3 c. chopped romaine lettuce
  • 2 c. diced grilled chicken breast
  • 1/2 c. creamy Caesar salad dressing
  • 1 clove garlic pressed
  • Freshly cracked black pepper to taste

Instructions

  • Preheat the oven to 425 degrees. Brush a baking sheet liberally with olive oil.
  • Stretch or roll the pizza dough into desired shape and thickness. Brush with one tablespoon of olive oil. Top with shredded mozzarella and Parmesan cheeses.
  • Bake for 12-14 minutes until the pizza crust and cheeses are golden brown.
  • Meanwhile, in a large bowl, combine lettuce, chicken, dressing and garlic; gently toss to coat.
  • Take pizza crust out of the oven and scatter the salad over the cheese pizza. Shave Parmesan cheese over the salad and season with freshly cracked pepper.
  • Cut into wedges and serve immediately.

Notes

Cook’s Note: If using Boboli pizza crust, reduce cooking time in step three to 8-10 minutes or until cheeses are melted.

Pineapple Boats

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Pineapple Boats

Pineapple Rice topped with Grilled Salmon, Mango Salsa and Cajun Shrimp, served in a beautiful pineapple boat, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

PINEAPPLE BOATS:

  • 2 whole pineapples cut in half lengthwise

MANGO SALSA:

  • 1 mango peeled & diced
  • 1 avocado peeled & diced
  • 2 ears corn charred & cut from cob
  • 1/2 red onion diced
  • 1 jalapeño seeds & membrane removed, finely chopped
  • Juice of 1 lime
  • 1/4 c. flat leaf parsley chopped
  • salt and pepper to taste
  • olive oil for drizzling

GRILLED SALMON:

  • 1 (2-1/2 to 3 lb.) side of salmon skin on, pin bones removed
  • olive oil for drizzling
  • Dan's Sweet & Spicy Rub OR your favorite dry rub

PINEAPPLE RICE:

  • 2 T. olive oil
  • 5 c. cooked jasmine rice
  • 2 c. fresh pineapple with juice, roughly chopped
  • 2 T. fresh cilantro chopped
  • salt and pepper to taste

CAJUN SHRIMP:

  • 16 raw jumbo shrimp tails on, peeled and deveined
  • Dan's Sweet & Spicy Rub Cajun spice or Old Bay seasoning
  • 1 T. olive oil
  • 1 T. butter
  • 1 clove garlic minced
  • 1/4 c. white wine optional
  • Yoshida’s teriyaki sauce for serving

Instructions

  • PINEAPPLE BOATS: Cut the pineapples in half lengthwise using a large sharp knife. Start at the center of the pineapple and cut through to the bottom. Turn the pineapple around and cut from the center to the top and through the leaves.
  • Using a small paring knife cut a 1-inch border around each pineapple (do not cut through the fruit). Cut down each side of the core (do not cut through the fruit).Using a spoon, scoop out flesh and transfer to a cutting board and roughly chop, place in a bowl until ready to use. Discard the core. Set pineapples aside until ready to fill.
  • MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt, pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
  • GRILLED SALMON: Preheat oven to 425 degrees.
  • Rinse salmon under cold water and pat dry with paper towels. Remove all pin bones with pliers or tweezers. Drizzle with olive oil and season with Dan's Sweet & Spicy Rub OR your favorite dry rub. Cut into fillets and place on a foil-lined baking sheet.
  • Bake for 12-15 minutes or until fish flakes easily and is still moist. (Do not over-cook)
  • Alternately: Preheat an outdoor grill on medium-high heat.
  • Cut a piece of heavy-duty foil long and wide enough to fit the salmon; position foil on a large baking sheet. Place salmon flesh side up, on top of the foil. Fold edges around salmon. Season as directed.
  • Grill salmon for 15-20 minutes (depending on thickness of your fillet) with the lid closed or until salmon flakes easily. Carefully remove fish to a baking sheet, loosely cover to keep warm.
  • PINEAPPLE RICE: Heat olive oil in a large skillet over medium heat. Add cooked rice and pineapple with juice to the skillet. Cook until heated through, stirring occasionally. Stir in cilantro.
  • CAJUN SHRIMP: Thread 4 raw shrimp onto four wooden skewers. Season shrimp on both sides with rub.
  • In a large skillet, heat olive oil, butter, garlic, and white wine if using over medium- heat. Add shrimp skewers; cook 2-3 minutes per side. Remove to a plate and loosely cover to keep warm.
  • Alternately: Cook shrimp skewers on a well oiled outdoor grill over medium heat 2-3 minutes per side.
  • TO ASSEMBLE: Fill pineapple boats with rice. Top with Grilled Salmon, Mango Salsa and Cajun Shrimp. Serve with a side of Yoshida’s teriyaki sauce, Enjoy!

Notes

Cook’s Note: Dan’s Sweet and Spicy Rub:
https://www.cookingmamas.com/dans-sweet-spicy-rub/
Use leftover pineapple to make Frozen Piña Coladas:
https://www.cookingmamas.com/frozen-pina-coladas/
Serve leftover Mango Salsa with chips.

Raspberry Zinger Cake

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5 from 7 votes

Raspberry Zinger Cake

A delicious two-layer vanilla pudding cake, soaked in raspberry Jell-O, filled with marshmallow cream, then smothered with coconut! Um, Yes Please!!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

CAKE:

  • 1 (15.25 oz.) box yellow cake mix
  • 1 (5.1 oz.) box instant vanilla pudding
  • 4 lg. eggs lightly beaten
  • 1 c. water
  • 1/2 c. melted butter cooled slightly

RASPBERRY TOPPING:

  • 1 (3 oz.) box raspberry Jell-O
  • 2 c. boiling water
  • 2 c. sweetened shredded coconut
  • 2 T. cornstarch

FILLING:

  • 1/2 c. butter softened
  • 1/4 c. heavy whipping cream
  • 1 tsp. vanilla extract
  • 1 (7 oz.) jar marshmallow crème
  • 3 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Grease and flour two (9-inch) round cake pans. Place two wire racks over two baking sheets; set aside.
  • CAKE: In a large bowl, whisk together the cake mix and vanilla pudding mix. Make a “well” in the center. Add the lightly beaten eggs, water and cooled melted butter. Beat on medium speed for about 1 minute until batter is smooth and thick. Spread evenly into the prepared pans.
  • Bake for 20 -25 minutes or until tops spring back when lightly touched, or a toothpick inserted in center of cake comes out clean. Let the cakes cool in pans for 5 minutes, remove to wire rack to cool completely.
  • RASPBERRY TOPPING: Pour the Jell-O mix into a medium bowl. Pour the boiling water over Jell-O, whisk until dissolved. Pour into a large, shallow pan and set in the refrigerator until slightly thickened, about 15-20 minutes.
  • Meanwhile, place the coconut in a food processor and pulse a few times until coconut is in smaller pieces. Pour into a bowl and toss with cornstarch until coated; set aside.
  • Trim the domed tops from cooled cakes. Dip the cakes one at a time into the slightly thickened Jell-O mixture, working quickly so the cakes don’t get too soggy and fall apart.
  • Place cakes back on the wire racks and gently press the coconut onto the top of each cake. Let cakes set for 1-2 hours.
  • FILLING: In a large bowl, beat a 1/2 cup softened butter, vanilla, and whipping cream on medium low speed. Add marshmallow cream and beat on medium until smooth. Slowly beat in confectioners’ sugar until just combined. Increase the speed to high and beat for one minute, until fluffy. Pipe frosting over bottom cake layer. Place top layer over frosted bottom layer. Slice and serve.
  • Keep leftovers in the refrigerator.

Brussels Sprouts Fake Pops

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Brussels Sprouts Fake Pops

Fool your family and friends with our "fake" cake pops!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 12 Brussels sprouts
  • 12 lollipop sticks
  • 1 c. semi-sweet chocolate or candy melts
  • 1 tsp. coconut oil
  • assorted sprinkles
  • colander

Instructions

  • Clean and trim Brussels sprouts. Insert a lollipop stick into each sprout.
  • In a small microwave-safe cup or bowl, melt chocolate or candy melts and coconut oil in the microwave according to package instructions.
  • Dip and gently swirl sprouts in melted chocolate, shake off excess chocolate, decorate with sprinkles, and place in an upside-down colander to allow chocolate to harden.
  • Cook’s Note: You can place in the refrigerator for 5-10 minutes to speed up the process.

Banana Pudding Pancakes

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Banana Pudding Pancakes

Eat your favorite dessert for breakfast!
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 pancakes

Ingredients

  • 2 lg. bananas divided
  • 1 1/2 c. pancake mix Krusteaz or Bisquick
  • 1 (3.5 oz.) pkg. instant vanilla pudding
  • 2 c. cold milk
  • 1/2 c. crushed Nilla wafers plus more for garnish
  • Whipped cream or Cool Whip for serving
  • Maple syrup for serving

Instructions

  • In a large bowl, mash 1 banana. Add pancake mix, pudding mix, milk, and crushed wafers to the bowl; stir until combined.
  • Grease a large nonstick skillet with cooking spray and warm over medium-low heat.
  • Pour a 1/4 cup batter for each pancake (about 2-3 per pan) and cook until golden brown, about 2 minutes per side. Work in batches, repeat with remaining batter.
  • Slice the second banana. Put one pancake on the plate, add whipped cream, banana slices, repeat for 2-3 layers. Top the stack with whipped cream, bananas, crushed Nilla wafers, and drizzle with syrup.

Greek Burgers

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Greek Burgers

These delicious Greek-inspired burgers (with your choice of ground meat)are loaded with sun-dried tomatoes, red onion, feta cheese, pine nuts, and savory Greek seasonings. We serve them on toasted buns, dressed with homemade Tzatziki sauce, arugula, sliced tomatoes, and red onion, Enjoy!
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

  • 1 lb. ground lamb turkey, beef or pork
  • 1/4 c. sun-dried tomatoes in oil, drained and chopped
  • 1/4 c. finely chopped red onion
  • 1/4 c. finely chopped parsley
  • 3 T. pine nuts
  • 3 cloves garlic minced
  • 1/4 c. crumbled feta cheese
  • 1 T. Cavender's Greek seasoning
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 T. olive oil
  • 2 c. arugula mix
  • 1/2 c. Tzatziki Sauce : (see below)
  • Sliced tomatoes for serving
  • Sliced red onions for serving
  • Crumbled feta cheese for serving
  • 4 hamburger buns lightly toasted

Instructions

  • In a large bowl, combine ground meat, sun-dried tomatoes, red onion, parsley, pine nuts, garlic, feta cheese, Greek seasoning, salt and pepper. Stir until the mixture is thoroughly combined. Form into 4 patties.
  • Heat olive oil in a large skillet, over medium-high heat. Fry burgers for 2-3 minutes on each side or to desired doneness. If using poultry or pork, make sure it's thoroughly cooked through and no longer pink inside.
  • Arrange some arugula leaves on the bottoms of each toasted hamburger bun and place the patties on top. Top with tomatoes, red onions, tzatziki sauce, and crumbled feta cheese. Place the top bun on each burger and serve immediately with extra tzatziki sauce.
  • Cook’s Note: These burgers would be delicious wrapped in lettuce or pita bread instead of hamburger buns!

Notes

Recipe for: Tzatziki Sauce

Guinness Brown Bread

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Guinness Brown Bread

Serve our delicious bread warm with Irish Kerrygold butter, alongside your favorite soups, stews, chili or chowder! 

Course: Bread
Cuisine: Irish
Servings: 6

Ingredients

  • 1 c. old fashioned oats
  • 2 1/4 c. whole wheat flour
  • 1/2 c. dark brown sugar
  • 2 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 (11.2 oz) bottle Guinness beer
  • 1 c. buttermilk
  • 1/3 c. melted butter
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 425 degrees. Grease a 2-quart glass or oven safe bowl; set aside.
  • In a medium bowl, combine oats, wheat flour, brown sugar, baking soda, baking powder and salt; set aside.
  • In a large bowl, whisk together beer, buttermilk, melted butter and vanilla. Stir dry ingredients into wet ingredients with a wood spoon until well blended.
  • Pour batter into prepared pan and sprinkle with a handful of additional oats.
  • Bake at 425 degrees for 30 minutes. Reduce heat to 400 degrees and bake for an additional 30 minutes. Turn the oven off, open the oven door, but keep the bread inside for another 30 minutes.
  • Remove bread from the oven and carefully invert onto a cutting board. Slice with a serrated knife and serve warm with butter and honey.

Fried Cabbage with Bacon and Onions

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Fried Cabbage with Bacon and Onions

If you're looking for a delicious quick and easy side dish the whole family will love, our fried cabbage with smokey bacon and caramelized onions is the one!
Course: Entrée, Side Dish
Cuisine: Irish
Servings: 6

Ingredients

  • 6-8 strips smoked bacon chopped & cooked crisp
  • 1 med. head green cabbage chopped
  • 1 med. Walla Walla onion diced
  • 2-3 T. vinegar
  • 1 T. brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Cook bacon in a deep cast iron skillet over medium-high heat until crisp, about 4 to 6 minutes. Use a slotted spatula to remove the bacon and transfer to a paper towel-lined plate.
  • Add the diced onion to the bacon drippings and cook until translucent, about 1 to 2 minutes.
  • Add chopped cabbage to the pan and toss to coat. Add in the vinegar, brown sugar, salt, and pepper and cook until cabbage is tender about 5 to 7 minutes.
  • Add the bacon back to the cabbage and cook for another 2 to 3 minutes; season with more pepper if desired. Serve hot.

Notes

Diced apples, sliced sausage or noodles would make a great addition to this dish!