Cooking Mamas

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Egg In A Hole Burgers

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Egg in a Hole Burgers

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Egg In A Hole Burgers

Breakfast, lunch or dinner, this burger is a winner! Ground beef or turkey burger with an egg fried in the middle, topped with crispy bacon, lettuce, and Sriracha Mayo!
Course: Breakfast, Entrée
Cuisine: American
Servings: 4

Ingredients

  • 3 T. mayonnaise
  • 1 T. Sriracha sauce
  • 8 strips bacon
  • 1 lb. ground chuck or ground turkey
  • Salt and pepper to taste
  • 2 T. butter
  • 4 eggs
  • 4 hamburger buns
  • lettuce for serving
  • 4 slices cheddar cheese

Instructions

  • Sriracha Mayonnaise: In a small bowl, stir together the mayonnaise and Sriracha; set aside.
  • In a large skillet, fry bacon over medium-high heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate.
  • Form beef into three equal-sized patties. Using a small glass, cut out the center of each patty to create a donut-shaped burger, combine excess meat to form the fourth patty. Season generously with salt and pepper.
  • Heat a cast-iron skillet to medium-high heat and melt butter. Add burgers and cook 2 minutes, then flip. Crack an egg into the center of each burger and cook, covered, until whites are set.
  • Meanwhile, toast the buns and spread Sriracha mayo on bottom buns. Build burgers by topping with lettuce, burger, cheddar cheese and bacon.

Homemade Payday Bars

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Homemade Payday Bars

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Homemade Payday Bars

These salted peanut caramel bars, taste just like the famous candy!
Course: Dessert
Cuisine: American
Servings: 16 Bars

Ingredients

  • 1 1/4 c. all-purpose flour
  • 1/2 c. brown sugar lightly packed
  • 1/2 c. butter room temperature
  • 1 (14 oz.) can sweetened condensed milk
  • 2 c. peanut butter chips
  • 2 c. mini marshmallows
  • 2 1/4 c. roasted salted peanuts divided

Instructions

  • Preheat oven to 350 degrees. Line an 8x8x2-inch square baking pan with parchment paper so paper hangs over all four sides.
  • In a large bowl, combine flour, brown sugar and butter. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press the dough into the bottom of the prepared pan. Bake for 12 minutes. Remove the pan from the oven and place on cooling rack to cool completely.
  • In medium saucepan, combine sweetened condensed milk and peanut butter chips. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth. Add marshmallows and stir well. Cook and stir until the marshmallows melt and into the peanut butter mixture. Add 1 cup peanuts; stir to incorporate. Pour the mixture over crust and spread evenly using spatula.
  • Sprinkle remaining 1 1/4 cup peanuts on top of filling while still warm. Gently press peanuts into the filling using your fingertips. Refrigerate bars 1 hour or more before cutting.
  • Store bars at room temperature in an airtight container or covered in plastic wrap.

Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

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Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

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Sheet Pan Parmesan Crusted Salmon with Roasted Broccoli

An entire low-carb meal, on one sheet pan, in under 30 minutes, how cool is that!?!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 1/4 lbs. broccoli florets
  • 2 1/2 T. olive oil
  • 1 clove garlic minced
  • Salt and freshly ground black pepper
  • SALMON:
  • 4 (6 oz.) salmon fillets
  • 1 1/2 T. mayonnaise
  • 1 1/2 tsp. lemon juice
  • 1 clove garlic minced
  • Salt and freshly ground black pepper
  • 1/4 c. grated Parmesan
  • 1/4 c. bread crumbs
  • 1 T. chopped Fresh Parsley
  • 1 1/2 tsp. lemon zest
  • 1/4 tsp. dried thyme
  • 1 1/2 T. olive oil

Instructions

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
  • BROCCOLI: Pile broccoli in a mound in center of baking sheet. Drizzle 2 1/2 tablespoons olive oil over broccoli along with garlic and toss to evenly coat. Season with salt and pepper to taste and spread near edges of baking sheet, leaving enough space in center to fit salmon fillet.
  • SALMON: Place salmon in the center of baking sheet, leaving about 3/4-inch between fillets so they can evenly cook.
  • In a mixing bowl whisk together mayonnaise, lemon juice and garlic and brush about 1/2 Tbsp over each fillet. Season top with salt and pepper.
  • In a mixing bowl whisk together parmesan, bread crumbs, parsley, lemon zest and thyme, then drizzle 1 1/2 Tbsp olive oil into bowl and stir with a fork until evenly moistened.
  • Spread parmesan mixture evenly over tops of salmon fillets.
  • Bake until salmon fillets have cooked through, about 12 - 15 minutes depending on the thickness of the fish. (for a more golden crust you can broil during the last 1 - 2 minutes of baking if needed).

Bowtie Pasta with Broccoli

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Bowtie Pasta with Broccoli

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Bowtie Pasta with Broccoli

A quick and easy pasta dish with fresh broccoli, toasted pine nuts, and Parmigiano Reggiano cheese!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 4-6 qt. water
  • 1 T. sea salt
  • 1 lb. farfalle pasta
  • 1 lg. head broccoli cut into 1/2 to 1-inch florets
  • 2 T. olive oil
  • 1 lg. clove garlic minced
  • 1/4 tsp. red pepper flakes
  • 1/4 c. toasted pine nuts
  • Sea salt and freshly ground black pepper for seasoning
  • Finely grated Parmigiano-Reggiano cheese

Instructions

  • In a large pot, bring 4-6 quarts of water to boil, over high heat. (Be sure to use enough water to hold all of the pasta and broccoli without crowding, since you will be cooking them together in the same pot.)
  • When the water reaches a rolling boil, add 1 tablespoon of sea salt. Add the pasta and boil for 2 minutes, then add the chopped broccoli.
  • Cook for another 8 minutes, or until the pasta is just al dente and the broccoli is tender and starting to fall apart.
  • While the pasta and vegetables cook, heat the olive oil and garlic in a small saucepan over medium heat. When the garlic is fragrant and lightly golden, add the red pepper flakes; cook until fragrant, another 30 seconds. Remove from heat.
  • When the pasta and broccoli are done, drain them well and transfer them back into the pot. Add the olive oil infused with garlic and red pepper flakes, mix well until evenly distributed. Add pine nuts and season with sea salt and freshly ground black pepper to taste.
  • Serve with freshly grated Parmigiano Reggiano cheese.

Sheet Pan Honey Balsamic Chicken with Veggies

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Honey Balsamic Chicken with Veggies

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Sheet Pan Honey Balsamic Chicken with Veggies

Time to lay it all out...literally! Sweet, tangy, marinated chicken breast, roasted red potatoes, green beans and tomatoes. An entire meal baked on a single sheet pan, making clean up a breeze.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1/4 c. balsamic vinegar
  • 6 T. honey
  • 2 T. olive oil divided
  • 2 cloves garlic minced
  • 1 tsp. dried thyme
  • 3/4 tsp. dried rosemary
  • 1/2 tsp. red chili flakes
  • 3/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4-5 (about 2 lbs.) boneless skinless chicken breasts
  • 1 1/2 lbs. baby red potatoes quartered
  • 1 pint cherry tomatoes
  • 1 lb. fresh green beans trimmed

Instructions

  • Preheat the oven to 425 degrees.
  • In a medium bowl, whisk together balsamic vinegar, honey, 1 tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper until well combined.
  • Place the chicken breasts in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes, turning occasionally.
  • While the chicken marinates, place the potatoes on a sheet pan. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, toss to coat. Bake for 25 minutes.
  • Remove the sheet pan from the oven and toss tomatoes and green beans with the potatoes and tomatoes.
  • Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
  • Return the sheet pan to the oven. Bake for 30 to 40 minutes or until the internal temperature of the chicken reaches 165 degrees.
  • Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast and serve.

Bun-less Bacon Burger Bites

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Bun-less Burger Bites

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Bun-less Bacon Burger Bites

These adorable lil' appetizers are healthy, low-carb, and perfect for entertaining. Serve with your favorite dipping sauce!

Course: Appetizer
Cuisine: American
Servings: 12 skewers

Ingredients

  • 12 frozen turkey meatballs or beef meatballs
  • 3 slices cheddar cheese or American cheese, cut into quarters
  • 6 slices bacon cooked
  • 12 slices dill pickles or sweet pickles
  • iceberg lettuce
  • 12 cherry tomatoes or grape tomatoes
  • 12 wooden skewers
  • BBQ sauce or Ketchup for serving

Instructions

  • Bake meatballs according to package directions.
  • Meanwhile, cook bacon until done, but not crisp, and drain excess fat. Cut bacon pieces in half and fold into thirds.
  • Meanwhile, cut cheese and lettuce into 1 inch pieces.
  • To assemble: Skewer a tomato, lettuce, pickle, bacon, cheddar cheese and a meatball, in that order. Serve with your favorite dipping sauce.

Blackberry Sweet Rolls

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Blackberry Sweet Rolls

We pick wild blackberries in the summer and freeze them, so we can make these delicious rolls all year round!
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 16 Rolls

Ingredients

DOUGH:

  • 1 c. evaporated milk
  • 2/3 c. granulated sugar
  • 1 1/2 T. active dry yeast (2 envelopes)
  • 1/2 c. unsalted butter softened
  • 2 lg. eggs
  • 1 tsp. lemon zest finely grated
  • 1/2 tsp. fine sea salt
  • 4 1/4 c. all-purpose flour plus more for dusting

FILLING:

  • 1 (10 oz.) pkg. frozen blackberries not thawed
  • 1/4 c. plus 2 T. granulated sugar
  • 1 tsp. cornstarch

GLAZE:

  • 3/4 c. confectioner's sugar
  • 3 T. unsalted butter softened
  • 1 1/2 T. heavy cream

Instructions

  • DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
  • Add the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
  • Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size about 1 to 2 hours.
  • Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10 x 24-inch rectangle.
  • FILLING: In a medium bowl, toss the frozen blackberries with the sugar and cornstarch, smashing the berries with the back of a wooden spoon. Spread the blackberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
  • Working quickly, cut the log into quarters. Cut each quarter into 4 slices (1 1/2-inches each) and arrange them in the prepared baking pan. (15 rolls will fit in the pan, you will have 1 roll left over) Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  • Preheat the oven to 425 degrees. Remove the cover and bake the rolls for about 20-25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare the glaze.
  • GLAZE: In a small bowl, beat the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
  • Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Sheet Pan Roasted Chicken and Fall Veggies

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Sheet Pan Roasted Chicken and Fall Veggies

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Sheet Pan Roasted Chicken and Fall Veggies

A complete meal baked on a single sheet pan! I am obsessed with this method. Simple to make and easy to clean up!
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4-5 bone-in skin on chicken thighs or boneless skinless thighs
  • 4 T. olive oil divided
  • 2 T. red wine vinegar
  • 3 cloves garlic minced
  • 1 T. finely chop fresh thyme
  • 1 T. finely chop fresh sage
  • 1 T. finely chop fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 1 lg. sweet potato peeled & chopped into 3/4-inch cubes
  • 1 lb. Brussels sprouts sliced in half
  • 2 lg. apples cored and sliced into half moons about 3/4-inch thick
  • 1 red onion chopped into 1-inch chunks
  • 4 slices hickory smoked bacon chopped into 1-inch pieces

Instructions

  • Preheat oven to 450 degrees.
  • Pour 2 tablespoons of olive oil, red wine vinegar, garlic and herbs into a one gallon size re-sealable bag. Season chicken with salt and pepper. Add the chicken to the bag, seal and massage mixture all over chicken. Set aside, turning occasionally while preparing veggies.
  • Place sweet potatoes, Brussels sprouts, apples and red onion on a large rimmed baking sheet. Drizzle with remaining 2 tablespoons olive oil, gently toss to coat. Season with salt and pepper to taste. Spread into an even layer, then place chicken over the veggie/fruit mixture. Discard marinade. Scatter bacon pieces evenly over veggie/fruit mixture.
  • Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 degrees in the center). Broil during last few minutes for a more golden skin on chicken if desired. Serve immediately.

Grape Cobbler

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Grape Cobbler

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Grape Cobbler

A colorful combination of ripe seedless grapes, topped with cream biscuits and sliced almonds.
Course: Dessert
Cuisine: American
Servings: 9

Ingredients

  • FILLING :
  • 5 c. assorted seedless grapes
  • 2 T. all-purpose flour
  • 1/3 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • Juice of 1/2 lemon
  • 1 pinch kosher salt
  • TOPPING :
  • 1 c. all-purpose flour or whole wheat flour
  • 1/3 c. almond flour
  • 1/3 c. granulated sugar plus more for sprinkling
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 5 T. unsalted butter cut into cubes
  • 1 lg. egg lightly beaten
  • 1/2 c. heavy cream
  • 3 T. sliced almonds

Instructions

  • Preheat the oven to 375 degrees.
  • FILLING: In a large bowl, combine the grapes, flour, sugar, vanilla and almond extracts, lemon juice and salt; toss to coat the grapes.
  • TOPPING: In a medium bowl, whisk together flour, almond flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingers until it looks like coarse meal with pea-size bits of butter. Lightly beat the egg and heavy cream in a small bowl; add to the flour mixture and stir until a sticky dough forms.
  • Spread the grape filling in an 8-inch square baking dish. Drop heaping tablespoonfuls of the biscuit topping over the grapes, leaving a small space between each spoonful. Sprinkle the topping with sugar and the almonds.
  • Bake until the biscuits are golden brown and puffy and the filling is bubbling, about 40 to 50 minutes. Transfer to a rack and let cool at least 30 minutes before serving.

Preachers Cake

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Preachers Cake

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Preachers Cake

An incredibly moist cinnamon cake with pineapple, coconut, and pecans, topped with cream cheese frosting. It can be made as a layered cake, cupcakes, or simply baked in an oblong pan. As the story goes, a housewife could quickly throw this delicious cake together at a moments notice, when she heard the preacher was coming over for an unexpected visit.
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • CAKE:
  • 3 c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 c. granulated sugar
  • 3 lg. eggs
  • 1 c. vegetable oil
  • 2 tsp. vanilla extract
  • 1 (20 oz.) can crushed pineapple with juice
  • 1 1/2 c. chopped pecans divided
  • 1 c. flaked coconut
  • CREAM CHEESE FROSTING:
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. butter room temperature
  • 1 tsp. vanilla extract
  • 2 c. confectioner's sugar sifted

Instructions

  • CAKE: In a medium bowl, sift together flour, baking soda, salt and cinnamon; set aside.
  • In a large bowl, combine sugar, eggs, oil and vanilla. Beat on medium-low speed with an electric mixer until creamy. Slowly add flour mixture, beat until just combined.
  • Add pineapple with juice, 1 cup chopped pecans and coconut and continue mixing on medium-low speed until all ingredients are thoroughly combined.
  • Preheat oven to 350 degrees.
  • Spray a 13x9-inch baking pan with cooking spray. Pour cake batter into the pan and bake for 45-50 minutes or until cake is set in the center and a toothpick inserted in the middle comes out clean.
  • Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining 1/2 cup chopped pecans over cake. Store in refrigerator.
  • CREAM CHEESE FROSTING: Whip cream cheese, butter and vanilla with an electric mixer until light and fluffy. Beat in confectioners' sugar until smooth and creamy. Makes enough to top one 13×9-inch cake. (Double recipe if using on a layered cake.)

Crock Pot Candy

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Crock Pot Candy

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Crock Pot Candy

These chocolate peanut clusters are so GOOD they should come with a warning label. WARNING: This candy is very addictive!
Course: Dessert
Cuisine: American
Servings: 5 lbs. candy

Ingredients

  • 2 lbs. white almond bark broken into pieces
  • 12 oz. semi-sweet chocolate chips
  • 12 oz. milk chocolate chips
  • 24 oz. dry roasted peanuts

Instructions

  • Add all ingredients to the Crock Pot in order given above. Cook on LOW for 1 hour
  • Remove lid; stir to combine. Replace lid and cook for another hour, stirring every 15 minutes.
  • Drop spoonfuls of candy onto waxed paper, parchment paper, or non-stick aluminum foil. Allow to cool completely.
  • Store candy in an airtight container.

Chiles Rellenos Casserole

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Chiles Rellenos Casserole

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Chiles Rellenos Casserole

If you like Chiles Rellenos, then you will LOVE our Chiles Rellenos Casserole! This delicious baked version is healthier than the Mexican classic.
Course: Breakfast, Entrée
Cuisine: Mexican
Servings: 9

Ingredients

  • 2 (7 oz.) cans roasted whole green chiles drained, split in 1/2, divided
  • 4 oz. shredded Monterey Jack cheese divided
  • 4 oz. shredded cheddar cheese divided
  • 3 lg. eggs beaten
  • 1 c. evaporated milk
  • 2 T. all-purpose flour
  • 1 (8 oz.) can enchilada sauce
  • TOPPINGS :
  • Sliced green onions
  • Sliced black olives
  • Sliced tamed jalapeño peppers
  • Diced tomatoes or Pico de Gallo

Instructions

  • Preheat oven to 350 degrees. Spray an 8x8x2-inch baking dish with cooking spray.
  • Lay half of the chiles evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chiles.
  • In a medium bowl, whisk together the eggs, milks, and flour, and pour over the top of the chiles.
  • Bake for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes.
  • Sprinkle with remaining Jack and Cheddar cheeses, and top with sliced green onions, black olives, jalapenos, and diced tomatoes or pico de gallo.

Notes

Mexican Rice Recipe: http://www.cookingmamas.com/mexican-rice/

Marinated Beef and Broccoli Kebabs

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Beef and Broccoli Kebabs

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Marinated Beef and Broccoli Kebabs

Your favorite Chinese takeout, grilled on a skewer!
Course: Entrée
Cuisine: Chinese
Servings: 6 kebabs

Ingredients

  • 1/3 c. low sodium soy sauce
  • 1/4 c. brown sugar
  • Juice of 2 limes or 1 large lime
  • 1 T. ground ginger
  • 1 lb. sirlion steak cut into cubes
  • 1 head broccoli cut into florets
  • 2 T. olive oil
  • freshly ground black pepper for sprinkling
  • Lime wedges for serving
  • scallions for garnish

Instructions

  • In a one-gallon resealable bag, combine soy sauce, brown sugar, lime juice, and ginger. Add steak; seal and toss until well coated. Allow to marinate for at least 15 minutes or up 2 hours in the refrigerator, turning frequently.
  • In mixing bowl, toss broccoli florets with olive oil.
  • Skewer steak and broccoli. Sprinkle kebabs with black pepper.
  • Preheat an outdoor grill to medium-high
  • Grill kebabs, turning occasionally, until steak is medium, about 8 minutes.
  • Squeeze with lime, garnish with scallions, and serve.

Sparkling Blueberry Lemonade

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Sparkling Blueberry Lemonade

Cool, refreshing, blueberry lemonade with club soda, fresh blueberries, lemon, and mint!
Course: Beverage
Cuisine: American
Servings: 10

Ingredients

  • BLUEBERRY SIMPLE SYRUP:
  • 3/4 c. granulated sugar
  • 1 c. water
  • 1 c. fresh blueberries
  • SPARKLING LEMONADE:
  • 1 (12 oz.) can lemonade concentrate thawed
  • 2 c. cold water
  • 1 liter club soda chilled
  • Ice for serving
  • Fresh blueberries for garnish
  • lemon slices for garnish
  • Mint sprigs for garnish

Instructions

  • BLUEBERRY SIMPLE SYRUP: Add granulated sugar and 1 cup water to small saucepan, over medium heat. Heat and stir until the sugar is dissolved.
  • Add in fresh blueberries, boil for 5 minutes, until blueberries start to break down.
  • Pour mixture through a fine mesh sieve into a small bowl and set aside to cool to room temperature.
  • LEMONADE: Pour thawed lemonade concentrate and 2 cups cold water into a large pitcher. Slowly pour in chilled club soda. (Be careful, it will fizz up a lot.) Stir to combine, place in refrigerator until ready to serve.
  • SINGLE SERVING: Pour 2-3 tablespoons of blueberry simple syrup in the bottom of glass, top with ice, pour in lemonade. Garnish with fresh blueberries, lemon slices, and mint sprigs.

Notes

If serving a group, you may want to pour the blueberry syrup directly into the pitcher of lemonade, instead of individual glasses. This would also be very pretty in a punch bowl.

Chef’s Salad

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Chefs Salad

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Chef's Salad

A Classic Chef's Salad filled with crisp greens, vegetables, hard boiled eggs, ham, and cheese. Perfect salad for lunch or dinner!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 2 romaine hearts chopped
  • 2-3 plum tomatoes cut into wedges
  • 1 sm. English cucumber thinly sliced
  • 2-3 lg. hard-boiled eggs cut into wedges
  • 1 c. shredded cheddar cheese
  • 1 lb. cooked ham diced
  • Salt and black pepper to taste
  • bleu cheese dressing for serving

Instructions

  • Chop or tear the lettuce into bite size pieces. Place lettuce on a large serving platter or into 4 individual bowls.
  • Arrange the tomatoes, cucumbers, eggs, cheese, and ham, like the spokes of a wheel, on top of the lettuce.
  • Serve the salad, passing the dressing at the table.
  • Cook's Note: Growing up, this salad was always served with Thousand Island dressing. As an adult, I prefer to dress it with Bleu Cheese. My kids love it with Ranch! Long story short, dress it however you like!

Notes

Recipe Link: Homemade Bleu Cheese Dressing

Lemon Blueberry Loaf

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Lemon Blueberry Loaf

A moist, delicious, lemony quick bread loaded with freshly picked blueberries!
Course: Bread, Dessert
Cuisine: American
Servings: 1 loaf

Ingredients

LEMON BLUEBERRY LOAF:

  • 1/3 c. butter softened
  • 1 c. granulated sugar
  • 3 T. lemon juice
  • 2 lg. eggs
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 c. milk
  • 2 T. lemon zest
  • 1 c. fresh or frozen blueberries

GLAZE:

  • 2 T. lemon juice
  • 1 T. butter melted
  • 1 c. confectioner's sugar

Instructions

  • Preheat the oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan; set aside.
  • LEMON BLUEBERRY LOAF: In a mixing bowl, beat together butter, sugar, lemon juice, and eggs until creamy and smooth.
  • In a separate bowl, combine flour, baking powder, and salt. Add flour mixture into egg mixture alternately with milk; beat until just combined. Fold in lemon zest and blueberries.
  • Pour batter into the prepared loaf pan. Bake for 55-65 minutes or until bread springs back to the touch. Cool for 5-10 minutes in the pan, then remove the loaf from the pan to a cooling rack to cool completely.
  • GLAZE: Beat all ingredients together until smooth. Spread over the loaf and devour!
  • Store leftovers in an airtight container in the refrigerator.

Red White and Blue Fruit Salad with Poppy Seed Dressing

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Red White Blue Fruit Salad

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Red White and Blue Fruit Salad with Poppy Seed Dressing

Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • FRUIT:
  • 2 crisp red apples cored and chopped
  • 1 pint blueberries
  • 1 lb. cont. strawberries hulled and halved or quartered
  • POPPY SEED DRESSING:
  • 1/4 c. lime juice
  • 1/4 c. vegetable oil
  • 2 T. granulated sugar
  • 2 tsp. poppy seeds

Instructions

  • FRUIT: Prep fruit and place in a pretty serving bowl.
  • POPPY SEED DRESSING: In a small bowl, whisk together lime juice, vegetable oil, sugar and poppy seeds until sugar is dissolved. Pour over fruit, gently stir to coat.
  • Refrigerate leftovers.

Notes

Fresh picked raspberries would be a nice addition to this salad.

Tuscan Cheese Tortellini and Sausage Soup

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Tuscan Cheese Tortellini and Sausage Soup

This delicious Italian soup features cheese-filled tortellini, chicken sausage, white beans, crushed tomatoes, and fresh spinach, Enjoy!
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

  • 1 T. extra virgin olive oil
  • 1/2 med. onion diced
  • 1 lb. sliced chicken sausage links Italian sausage
  • 4 cloves garlic minced
  • 1 (28 oz.) can crushed tomatoes
  • 4 c. chicken broth
  • 1 tsp. crushed red pepper flakes
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 1 (18-20 oz.) pkg. refrigerated cheese tortellini
  • 1 (15 oz.) can white beans drained and rinsed
  • 1 (6 oz.) pkg. fresh baby spinach leaves
  • Grated Parmesan cheese for garnish

Instructions

  • Heat a large pot, over medium-high heat, add olive oil and diced onions. Sauté until onions are soft and translucent, about 6 minutes.
  • Add chicken sausage and cook until sausage is golden, 4 minutes more. Stir in garlic, crushed tomatoes, chicken broth, and red pepper flakes; season with salt and pepper.
  • Bring to a rolling simmer and add cheese tortellini. Simmer 20 minutes.
  • Stir in white beans and spinach and cook until wilted, 1 minute.
  • Serve in bowls garnished with shredded Parmesan cheese.

Notes

Cook's Note: For a creamier soup, add a half cup of Greek yogurt or sour cream.