Blueberry Cottage Cheese Breakfast Bake

From the kitchen of Barb Shea

A high-protein, nutrient-dense breakfast option that’s both delicious and easy to make.

Ingredients:

1 cup cottage cheese

½ cup Greek yogurt

2 eggs, room-temperature eggs mix more evenly into the batter.

¼ cup honey or maple syrup

1 teaspoon vanilla extract

½ teaspoon cinnamon

½ cup rolled oats

¼ cup almond flour

1 teaspoon baking powder

1 cup fresh or frozen blueberries

¼ teaspoon salt

Instructions:

Preheat the oven to 350° and grease an 8×8-inch baking dish.

In a mixing bowl, whisk together cottage cheese, Greek yogurt, eggs, honey, vanilla extract, and cinnamon until smooth.

Stir in rolled oats, almond flour, baking powder, and salt until well combined.

Gently fold in the blueberries.

Pour the mixture into the prepared baking dish and spread evenly.

Bake for 30-35 minutes, or until the center is set and the top is lightly golden.

Let it cool for a few minutes before serving. Enjoy warm or chilled.

     Olive Tapenade

  From the kitchen of Diana Orso

Ingredients:

1 1/2 cups of pitted olives, mix kalamata and green

4 oil packed sun-dried tomatoes

3 tablespoons extra-virgin olive oil

1 tablespoon capers

1/2 tablespoon fresh lemon juice

1 clove (large) garlic

1/3 cup fresh parsley

Directions:

In a small food processor, combine the olives, sun dried tomatoes, olive oil, capers, lemon juice and garlic.  Pulse until combined but still chunky, add the fresh parsley and pulse again.  Refrigerate overnight to let flavors mingle. 

Serve with crackers or baguette.

  Molasses Cookies

 From the kitchen of Bev Guss

Ingredients:

3 cups butter flavored shortening (or butter acceptable)

4 cups sugar

1 cup fresh molasses

4 eggs

8 cups flour

2 T plus 2 t. baking soda

2 t. cinnamon

1 t. salt

1 t. cloves

1 t ginger

Directions:

Combine all ingredients.  

Shape into balls.  

Roll in sugar and place on cookie sheet.  

Bake 375 degrees for 10 minutes (or until top cracks), then transfer to racks to cool and crisp up.

Yield:  5 ½ dozen  

Blue Cheese Stuffed Pears

From the kitchen of Barb Shea

Ingredients:

4 ripe pears (such as Bartlett or Anjou)

1/2 cup crumbled blue cheese

1/4 cup cream cheese, softened

2 tbsp honey, plus extra for drizzling

1/4 cup chopped walnuts or pecans

1 tbsp fresh thyme leaves

Salt and pepper to taste

Olive oil for brushing

Directions:

Preheat the oven to 375°F.

Cut the pears in half lengthwise and use a spoon to scoop out the seeds, creating a small well in each half.

Blue cheese filling: In a bowl, mix the crumbled blue cheese, cream cheese, honey, chopped nuts, thyme leaves, salt, and pepper until well combined.

Stuff the Pears: Place the pear halves on a baking sheet lined with parchment paper. Spoon the blue cheese mixture into the well of each pear half, pressing gently to compact it.

Brush the tops of the stuffed pears with a bit of olive oil. Bake for 25-30 minutes, or until the pears are tender and the cheese is golden and bubbly.

Serve: Drizzle the stuffed pears with additional honey and serve warm.  For an extra tangy kick, try adding a splash of balsamic glaze over the pears before serving. Complete by decorating with a sprig of thyme.

Note:  You can prepare the stuffed pears ahead of time and store them in the refrigerator until ready to bake.

A delicious and savory recipe that’s sure to be a hit at your next gathering!

        Spinach Souffle

    From the kitchen of Barb Shea

Ingredients:

Cooking Spray

8 large eggs

20 oz frozen spinach, thawed & squeezed dry

1 ½ cups shredded Gruyere cheese

4 oz cream cheese, cut into small cubes

4 garlic cloves, minced

½ tsp sea salt

1 stick (8 TBSP) unsalted butter, melted

Directions:

Preheat oven to 350.  Grease a 1 ½ quart baking dish.

In a large mixing bowl, add eggs & lightly beat.

Add spinach, cheeses, garlic & salt and mix to combine.

Pour in melted butter & mix again, then add to prepared casserole dish.

Bake uncovered until the edge starts to brown, about 30 minutes.

Remove from oven & allow souffle to rest slightly.

Serve warm.

Note:  Store cooled leftovers in an air-tight container in the refrigerator for up to 3 days.

✦ My Day Trippers Group made this recipe at the Sweet Basil Culinary Center cooking class…it’s a do-over!

     Pecan Snowball Cookies

  (aka Russian tea cakes or Mexican          wedding cookies)

  From the kitchen of Sue Williams

Ingredients:

1 cup softened butter

Half cup sugar powdered

1/4 teaspoon salt

One and a half teaspoons of vanilla extract

 2 1/4 cups of flour

1 Cup finely chopped pecan

1 Cup powdered sugar, suitable for dusting

Directions:

Pre-heat oven to 350 degrees.

In a stand mixer, cream in powdered sugar and butter.

Reduce the mixer to low and add vanilla, salt, flour, and pecans.

Make into 1-inch balls.

Set them on parchment-covered baking sheets about an inch from the edge.

Cook for about 11-13 mins or till lightly brown. Be careful not to over bake.

Remove from the oven and allow them to cool enough to be handled.

Sprinkle 1 cup powdered sugar into a large Ziploc bag or large bowl.

Add 3-4 cookies at once and gently roll them into the bag’s bottom.

Utilize a fork to scoop out each cookie and gently shake them to get rid of any excess sugar.

Set on cooling racks.

After cooling completely, roll into powdered sugar bag once more.

  English Walnut Cookies

   From the kitchen of Diana Orso

Ingredients:

1 stick of soft butter

1 cup of brown sugar

1 egg

1/2 teaspoon vanilla

1 3/4 Cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chopped walnuts

1/4 cup chopped cherries

Directions:

Take a big piece of wax paper and measure out the flour, baking soda and salt. 

Cream together butter and sugar, mix in egg and vanilla until smooth. 

Blend in the dry ingredients, then mix in the nuts and cherries. 

Then take that big piece of wax paper and put the cookie dough on it and roll into a log, about 2 1/2 inches wide.

Freeze the roll of dough. 

If I am going to bake within a day, it’s fine to freeze in just the wax paper; if I plan to bake at a later time, I place the roll of wax paper into a large zip lock bag and freeze. 

When ready to bake, remove from freezer and slice cookies, then place them on parchment paper (on a not greased cookie sheet). 

Cookies will spread a bit, bake in a 400-degree oven for 8 to 10 minutes. 

Yield 3 dozen.

  

Balsamic Honey Glazed Roasted Carrots

From the kitchen of Barb Shea

Ingredients:

1 lb. carrots, peeled

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 Tbsp. chopped fresh thyme

1/4 c. balsamic vinegar

1/4 c. honey

Fresh chopped parsley, for garnish

Directions:

Preheat oven to 375°.

On a large baking sheet, drizzle carrots with oil, then season with salt, pepper, and thyme.

Toss until combined and bake until carrots are tender, 38 to 40 minutes.

Meanwhile, make balsamic glaze: In a small saucepan, combine balsamic vinegar and honey.

Simmer until reduced by half, stirring occasionally, 15 minutes (the mixture should coat the back of a spoon).

Let cool slightly.

Drizzle carrots with balsamic glaze and garnish with parsley. Serve warm.

Apple Cheddar Bundle Appetizer

    From the kitchen of Barb Shea

Ingredients:

2 medium Honeycrisp apples (about 1 1/4 lb.), cored, sliced 1/8" thick

Zest from 1 lemon

6 Tbsp honey, divided

1(17.3oz.) frozen package puff pastry, thawed

1 large egg

1 (8-oz.) block sharp cheddar, grate 

1 1/2 tsp flaky sea salt

1/4 c chopped roasted pecans

1 tsp fresh thyme leaves

   

Directions:

Preheat oven to 400° and line 2 sheet trays with parchment.

In a medium bowl, toss apples, lemon zest, and 4 tablespoons honey.

Cut each pastry sheet into 4 (4.5" x 4.5") squares for a total of 8. In a small bowl, whisk egg with a splash of water.

Brush outer edges of pastry with egg wash.

Rotate pastry squares so a corner faces you.

Place 1 tablespoon grated cheese on the bottom.

Top with 10 to 11 apple slices.

Place 1 tablespoon grated cheese on each side of apple slices.

Fold left side over top and lightly press to seal.

Fold right side over top and press to seal.

Brush tops and sides of pastry with egg wash; sprinkle with sea salt.

Arrange 4 pastries on each prepared tray.

Bake puffs, rotating trays halfway through, until pastry is puffed up and golden brown around the edges, 20 to 25 minutes.

Let cool 5 minutes.

Arrange on a platter. Drizzle with remaining 2 tablespoons honey.

Top with pecans and thyme.

     Christmas                Potatoes

    From the kitchen of

            Bev Guss

Ingredients:

6 medium white potatoes

1 pint sour cream

1 can cream chicken soup

Green onion

Cube melted butter

1/3 box frosted flakes

1 ½ cups grated cheese

Directions:

Peel and dice potatoes. 

Boil until tender. 

Cool and place in 13 x 9 x 2” pan.  

Mix sour cream, cream of chicken soup, onion, ¾ butter, grated cheese and pour over potatoes.

Crumble frosted flakes and mix remaining butter and pour over.

Bake 350 degrees for 30 minutes.

Sour Cream Corn Muffins

 From the kitchen of Diana Orso

Whisk together the following dry ingredients:

2 cups and 4 Tablespoons of Soft as Silk Cake Flour (or 2 Cups Multi-purpose flour)

1 cup Polenta (or yellow cornmeal)

3/4 Cup of Sugar

1 1/2 teaspoons of baking powder

1 teaspoon of baking soda

1/2 teaspoon salt (I like pink salt)

In another bowl, whisk together the following wet ingredients:

2 eggs (preferably at room temperature)

1/2 cup milk (also better if not ice cold)

8 Tablespoons (a stick) of melted and cooled butter

3/4 cup sour cream

Very gently fold the wet and dry ingredients together just to moisten, lumps are okay, don’t over mix.

Scoop the mixture into a greased muffin tin or use paper muffin liners. 

Bake in a 375-degree oven for about 18 minutes, test with inserting a pick into center until it comes out clean. 

Brush the tops with butter and cool for 5 minutes.

I wanted a lighter and moister corn muffin, thus my decision to use the cake flour and polenta (which is ground finer than regular corn meal).

Enjoy!

  No Bake Cranberry           Nut Energy Bites

     A Blue Zones Recipe

  Submitted by Barb Shea

Give your brain a boost with these delicious energy bites!

Ingredients:

9 Medjool dates, pitted and cut in quarters

⅓ cup agave

1 tablespoon almond butter

1 tablespoon chia seeds

1¼ cup whole grain oats

¼ cup pistachios, shelled

⅓ cup sliced almonds

¾ cup dried cranberries

1 teaspoon vanilla extract

⅓ cup white chocolate chips

Directions:

In a food processor with a metal blade, add dates, agave, almond butter, chia seeds, oats, pistachios, almonds, cranberries, and vanilla. Pulse until roughly chopped, but not pulverized.

Place oat mixture into a medium mixing bowl. Add white chocolate chips and stir together. Place in refrigerator and chill for about 20 minutes.

Once chilled, use your hands to shape into 1-inch balls, pressing your hands firmly together to shape.  A touch more almond butter can be added to help shape and hold, if necessary. Repeat with remaining mixture.

Yield:  12 Bites

Note: Store in an airtight container in the refrigerator for up to 1 week.