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Cheesy Baked Mushroom Chicken

By Heidi Sutton

Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality like serving a simple recipe made for sharing like this flavorful French Onion Baked Chicken or Cheesy Baked Mushroom Chicken, courtesy of Family Features.

French Onion Baked Chicken – SEE VIDEO HERE

French Onion Baked Chicken

YIELD: Makes 4 servings

INGREDIENTS:  

1 tablespoon olive oil

4 boneless skinless chicken breasts

Caramelized Onions:

2 tablespoons butter

1 tablespoon olive oil

3 medium sweet onions sliced

1/2 teaspoon salt

2 sprigs fresh thyme

3 garlic cloves minced

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire

2/3 cup beef broth

2 teaspoons Dijon mustard

1 cup shredded mozzarella gruyere or fontina cheese

DIRECTIONS:

Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.

To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.

Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes. 

Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Serve with rice and a vegetable.

Cheesy Baked Mushroom Chicken – SEE VIDEO HERE

Cheesy Baked Mushroom Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

Nonstick cooking spray

4 boneless skinless chicken breasts

1/2 cup flour

4 tablespoons butter

8 ounces mushrooms, sliced

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese grated

1/4 cup green onions sliced

DIRECTIONS:

Heat oven to 375° F. Prepare baking dish with nonstick cooking spray. Cut each chicken breast in half. Coat with flour. In large skillet, melt butter. Add chicken to skillet; brown all sides. 

Transfer chicken from skillet to 11-by-7-inch baking dish. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted. Serve with green beans and mashed cauliflower.

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Blueberry Torte

By Heidi Sutton

Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches like a homemade dessert and beyond.

Give Her the Day Off

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her day is one of rest and relaxation while you handle kitchen duties from prep to cleanup. You could bake her favorite treats, prepare a special breakfast in bed or make her a delicious dessert like Blueberry Torte. This recipe is always a hit in my family and I’m sure it will be with yours too. 

Create a Personalized Card

Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret — a storebought card means all the same when paired with a heartfelt message that conveys your love.

DIY Gifts

Handmade gifts often hold special sentimental value and show you put thought and effort into creating something unique just for your mom. You could try making a homemade candle or bath bombs, a hand-painted picture frame or a personalized scrapbook filled with cherished memories. Alternatively, you can create a customized coupon book with vouchers for things like a homemade dinner or day of pampering. Get creative and have fun with your DIY gift — your mom is sure to appreciate the sentiment behind it.

Add Flowers

Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. 

Blueberry Torte

YIELD: Makes 8 servings

INGREDIENTS:  

1 cup plus 2 tablespoons flour, divided

1/8 teaspoon salt

2 tablespoons plus 1/4 cup sugar, divided

1 stick unsalted butter, lightly softened

1 tablespoon apple cider vinegar or white vinegar

3 pint baskets of blueberries, divided

1/8 teaspoon cinnamon

DIRECTIONS:

Line a 9” springform pan with parchment paper. In medium bowl, mix one cup flour, salt and two tablespoons sugar. Cut in butter until mixture resembles course crumbs. Sprinkle with vinegar. Shape into dough and with floured fingers, press into springform pan, one inch up the sides of the pan. Add 3 cups blueberries. 

Mix together 2 tablespoons flour with 1/4 cup sugar and cinnamon; sprinkle over blueberries. Bake at 375 F for 50 to 60 minutes, until crust is browned and filling is bubbling.

Remove from oven to rack. Sprinkle with two cups blueberries, pressing carefully with a fork to get an even layer. Cool. Serve with whipped cream or vanilla ice cream.

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Bananas Foster French Toast

By Heidi Sutton

Whether your breakfast favorites include pastries and pancakes or fruits and French toast, enjoying a meal made with love for mom is a heartwarming way to start Mother’s Day.

Bananas Foster French Toast

Recipe courtesy of Family Features

Bananas Foster French Toast

YIELD: Serves 4

INGREDIENTS:  

French Toast:

4 eggs

2 cups half-and-half

1 teaspoon cinnamon

1/2 cup sugar

1 tablespoon vanilla extract

1/4 stick butter

1 loaf of bread

Bananas Foster sauce:

1/2 stick butter

1 1/2 cups brown sugar

1 teaspoon cinnamon

3 bananas sliced lengthwise and quartered

DIRECTIONS:

To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended. On nonstick griddle or griddle pan on medium heat, melt butter. Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.

To make Bananas Foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas. Continue spooning sauce over bananas in pan. Plate French toast and spoon bananas with sauce on top of each French toast stack.

Lavender White Chocolate Scones

Recipe courtesy of Sarah Bates

Lavender White Chocolate Scones

YIELD: Serves 4

INGREDIENTS:  

3 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon dried lavender buds

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks butter, cold, unsalted – cut in cubes

1 cup milk, buttermilk

1/2 tablespoon pure vanilla extract

2 teaspoons granulated sugar

1 cup white chocolate chips

DIRECTIONS:

Preheat the oven to 400º F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, lavender, salt and baking soda. Add the cubes of butter and using a pastry cutter, mix until it resembles coarse meal. Whisk the buttermilk and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until the dough comes together. Pat into a rectangle, about 10×6. Cut the dough into 12 triangles and divide between the two baking sheets. Brush the top of the scones with some additional buttermilk, then sprinkle with granulated sugar.

Bake scones are golden brown, about 15 minutes. Transfer to wire racks to cool. Add the chocolate chips to a medium bowl and microwave on high for 2 minutes, stirring every 30 seconds, until completely melted. Drizzle the melted chocolate over the top of the scones and serve.

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Mirabelle Restaurant in Stony Brook Village is one of over 90 participating restaurants for Spring Restaurant Week. Photo courtesy of Mirabelle Restaurant

The tri-annual Long Island Restaurant Week is ready to kick off spring with an opportunity to bring customers into Long Island restaurants. Over 90 restaurants on Long Island will participate this year.

In a recent survey sent to diners, over 70% said they are very likely to dine out during Restaurant Week again in the future, and more than 45% said they dine out twice during the promotion.

The Spring edition will take place from Sunday, April 27 to Sunday, May 4, with several prix fixe options. Restaurants may offer a $24 two-course lunch, a $29 three-course dinner menu, a $39 three-course dinner menu and/or a $46 three-course dinner prix fixe. Restaurants may offer one, two or any combination of the four prix fixes during the promotion.

Each participant is required to offer three options per course (appetizer, entrée and dessert) for dinner. Participating restaurants MUST offer the $24 two-course lunch prix fixe, $29, $39 or $46 three-course dinner prix fixe all night every night they are open (or during lunch hours) from Sunday to Sunday, with the exception of Saturday when it may only be offered until 7 p.m.

Back by popular demand, the Gift Card Giveaway returns for the winter promotion and diners have the option to enter to win one of three gift cards to redeemed at a participating restaurant of their choice. To enter to win, diners must visit the Long Island Restaurant Week website before Monday, May 5th at 11:59 p.m. EST and input their information. Winners will be selected on or around Friday, May 9, and will be notified via telephone and/or email.

“On the heels of a very successful Winter Restaurant Week, the spring edition is sure to see more restaurants especially with the seasonal spots opening before the summer season kicks off. Winter Restaurant Week saw over 180 restaurants to choose from and we are expecting even more this spring. As 70% of foodies surveyed have shared that they plan to dine out during restaurant week it’s looking to be a busy week,” shares Nicole Castillo of Long Island Restaurant and Hospitality Group.

For a full list of participants and to view menus, visit www.longislandrestaurantweek.com. 

Long Island Restaurant Week is proudly sponsored by Long Island Restaurant News, Discover Long Island & Newsday. 

On Long Island Restaurant Week

Long Island Restaurant Week is a tri-annual event designed to garner positive publicity and additional business for the region’s restaurants. Since 2006, it has been an annual fall promotion until the first spring Long Island Restaurant Week was launched in April 2011 and then winter was added in January of 2016, due to popular customer and restaurateur demand.

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Roasted Tomato Soup

By Heidi Sutton

Let’s talk springtime soups for a minute. Spring is in the air and that means changes are coming, which is good, but can also be hard. Do we wear long sleeves or short sleeves, jacket or no jacket? It can really make mealtime a challenge, too. Hot or cold, heavy or light? Chasing away those final cool days in the spring can be done in a cinch: just turn a classic soup into a delicious meal.

This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal while Roasted Tomato Soup with a mesquite seasoning brings a richness to the tomatoes that takes the soup’s tastiness up a notch. Pair with a grilled cheese sandwich and you will please even your pickiest of eaters. 

Lemon Chicken Orzo Soup

Recipe courtesy of Cookin’ Savvy

Lemon Chicken Orzo Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

2 carrots

2 celery stalks

3 tablespoons butter

2 cups cooked, chopped chicken

1/3 cup lemon juice

2 teaspoons lemon pepper

6 cups broth

1 cup orzo

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

1 tablespoon sugar

1 cup heavy cream 

 salt and pepper to taste

cucumber sandwiches, for serving

DIRECTIONS:

Chop carrots and celery. In pot, saute with butter. In bowl, mix chicken with lemon juice and lemon pepper then set aside. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes. Add salt and pepper, to taste. Serve with cucumber sandwiches.

Roasted Tomato Soup

Recipe courtesy of Cookin’ Savvy

Roasted Tomato Soup

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds tomatoes

1/2 onion optional

1 garlic bulb optional

1 tablespoon garlic powder

2 teaspoons onion powder

1 tablespoon sugar

1 tablespoon mesquite seasoning

avocado oil

1 1/2 cups broth of choice

1 cup heavy whipping cream

salt to taste

pepper to taste

grilled cheese sandwiches for serving

DIRECTIONS:

Heat oven to 375 F. Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish. Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well. Bake about 1 hour. Blend until smooth. Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste. Serve with grilled cheese sandwiches.

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Easter Mini Cheesecakes

By Heidi Sutton

There’s only one thing that can pry their attention away from the chocolate in the Easter basket: one of these Cheesecake Minis — delicious desserts sure to make everyone’s tastebuds hop, courtesy of Kraft/Heinz.

Easter Cheesecake Minis

Easter Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1-1/4 cup graham cracker crumbs

1/4 cup butter, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup plus 2 tablespoons desiccated unsweetened coconut, toasted

54 speckled chocolate eggs

DIRECTIONS:

Heat oven to 325° F. Mix graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Chocolate-Pomegranate Cheesecake Minis

Chocolate-Pomegranate Cheesecake Minis

YIELD: Makes 24 servings

INGREDIENTS:  

1 and 1/2 cups finely crushed chocolate wafer cookies

3 tablespoons butter, melted

1-1/4 cups plus 2 tablespoons sugar, divided

4 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 tablespoon vanilla extract

4 eggs

3/4 cup pomegranate juice

1/3 cup pomegranate seeds, patted dry

DIRECTIONS:

Heat oven to 325°F. Combine cookie crumbs, butter and 2 tablespoons sugar; press onto bottoms of 24 paper-lined muffin pan cups. Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Spoon over crust. Bake 20 min. or until centers are almost set. Cool and refrigerate for 2 hours. 

Meanwhile, bring pomegranate juice and remaining sugar to boil in saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently. Cool and then refrigerate until ready to use. 

Spoon pomegranate sauce over cheesecakes just before serving; sprinkle with pomegranate seeds.

Blueberry-topped Cheesecake Minis

Blueberry-topped Cheesecake Minis

YIELD: Makes 18 servings

INGREDIENTS:  

1 cup graham cracker crumbs

3/4 cup plus 2 tablespoons sugar, divided

3 tablespoons butter or margarine, melted

3 packages (8 oz. each) Philadelphia Cream Cheese, softened

1 teaspoon vanilla extract

3 eggs

1 cup whipping cream

2 cups blueberries

1 tablespoon lemon zest

DIRECTIONS:

Heat oven to 325° F. Combine graham cracker crumbs, 2 tablespoons sugar and butter; press onto bottoms of 18 paper-lined muffin cups. 

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 25 min. or until centers are almost set. Cool and refrigerate for two hours. Beat whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. 

Top with blueberries and zest.

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By Heidi Sutton

Holiday hams and deviled eggs may take center stage at Easter gatherings, but edible crafts offer a reminder of the magic of the season that’s found in moments spent together.

Simple recipes that call for a dose of creativity are perfect ways to bring the kids to the kitchen, made even easier when all that work leads to sweet treats.

Remember, these delicious crafts don’t have to be perfect — having fun and making memories that last a lifetime are what make Easter truly special. 

Mini Easter Bundts

Recipe courtesy of Cookin’ Savvy

Mini Bundt Cakes

YIELD: Makes 24 servings

INGREDIENTS:  

1 box confetti cake mix

1 stick butter melted

4 eggs

1 cup milk

Chocolate Toppers:

1 cup each color melting chips of desired colors

silicone Easter candy molds of desired shapes

1 pouch ready-made green icing

DIRECTIONS: 

Heat oven to 350 F.

Mix cake mix, butter, eggs and milk. Pour into greased mini bundt pan and bake 20-25 minutes. Let cool and remove from pan.

To make chocolate toppers: In bowl for each color, melt melting chips in 1-minute intervals in microwave until thoroughly melted. Pour into baggies and snip corner. Pipe melted chips into molds and freeze 15-20 minutes. Pipe green icing onto mini bundt cakes for “grass” then place chocolate mold pieces on top.

Substitution: Save time on toppers by replacing with store-bought chocolate bunnies, eggs, crosses or marshmallow bunnies.

Easter Sugar Cookies

Recipe courtesy of Cookin’ Savvy

INGREDIENTS:  

Icing:

1/3 cup meringue powder

1/2 cup warm water plus additional for thinning (optional), divided

3 tablespoons vanilla

1 bag 2 pounds powdered sugar

2 tablespoons corn syrup

assorted food coloring

Cookies:

2 sticks unsalted butter at room temperature

1 cup sugar

1 egg

1 tablespoon vanilla

2 teaspoons baking powder

1 dash salt

3 cups all-purpose flour

DIRECTIONS:

To make icing: Mix meringue powder, 1/2 cup warm water, vanilla, powdered sugar and corn syrup. Separate into bowls and add food coloring; mix with water, as needed, to thin for piping.

To make cookies: Heat oven to 350 F. Cream butter and sugar. Mix in egg, vanilla, baking powder and salt. Mix in flour 1 cup at a time to form dough. Roll dough out to 1/4-1/2-inch thickness. Cut into shapes, place on baking sheet and freeze 10 minutes. Bake 8-12 minutes. Cool completely before icing. Place icing in zip-top or piping bags and cut off tips. Put cookies on parchment paper. Trace outline first then fill in middle. Use toothpicks to smooth out. Let dry 6 hours and finish decorating with different icing colors or edible markers

Easter Cake Pops

Recipe courtesy of Cookin’ Savvy

Easter Cake Pops

INGREDIENTS:  

1 box cake mix

1 can frosting

1 bunny chocolate mold

1 cakesicle mold

ice pop sticks

1 bag white chocolate chips or melting chips

cake pop sticks

1 bag orange melting chips

2 tablespoons canola or coconut oil divided

1 bag green melting chips

pastel sprinkles

1 piece hard foam optional

edible markers

DIRECTIONS:

Bake cake according to package instructions and let cool completely. Crumble cake and mix with 1/2 can frosting until dough forms. Add more frosting, if needed. Using small cookie scoop, form dough into balls and set aside. Place dough in bunny molds then pop out and set aside with balls. Place dough in cakesicle mold, insert ice pop stick in each slot and freeze 5-10 minutes. Melt handful of white melting chips. Stick tip of each cake pop stick in chocolate then insert into every cake ball and bunny until each has one stick. Set aside to dry. Remove cakesicles from freezer and pop out of molds. In bowl, melt orange melts then mix in 1 tablespoon oil and transfer to cup. Dip cakesicles and scrape off excess using rim of cup. Place on parchment paper to dry.

In bowl, melt green melts then place in zip-top or piping bag. Cut tip off bag, pipe carrot leaves onto piece of parchment paper and let dry. Melt remaining white melts and mix in remaining oil. Transfer to cup and dip ball-shaped cake pops and bunnies then tap stick on edge of cup to remove excess.

Over separate bowl, sprinkle ball-shaped pops with pastel sprinkles. To keep ball shape, let dry by sticking in piece of hard foam. Bunnies can dry face side up on parchment paper. After bunnies are dry, use edible markers to make face and color in ears. When carrots and leaves are dry, remelt orange melts and place in piping or zip-top bag. Cut off tip and drizzle orange over carrots. Add small line of orange on each ice pop stick and place leaves on each stick. Let dry.

 

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By Heidi Sutton

What better way to hop into the spring season than with these adorable bunny butt cupcakes? These Easter bunny cupcakes have a bright, lemony white cake base with a marshmallow and white chocolate bunny diving into homemade buttercream “grass” frosting. Not only does this spring dessert make a delightful addition to your festive Easter spread, it’s also the perfect way to get the kids involved with seasonal activities.

Bunny Butt Cupcakes

Recipe courtesy of Amanda Rettke

Bunny Butt Cupcakes

YIELD: Makes 24 servings

INGREDIENTS:  

1 (2 layer size) white cake mix or your favorite cupcake recipe

1 tablespoon Pure Lemon Extract divided

1 tablespoon Pure Vanilla Extract

3/4 cup white chocolate chips

2 sticks butter softened

16 ounces confectioners’ sugar

2 tablespoons milk

10 drops Green Food Color

1-2 drops Red Food Color

12 large marshmallows halved crosswise

3 tablespoons white nonpareil sprinkles

DIRECTIONS:

Prepare cake mix as directed on package, adding 1 tablespoon lemon extract and vanilla. Spoon 3 tablespoons batter into 24 paper-lined muffin cups. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

To make bunny feet: In medium, microwave-safe bowl, microwave white chocolate chips on high 30 seconds. Stir until completely melted and smooth. Spoon into pastry bag or re-sealable plastic bag. Snip small corner from bag. Pipe 24 pairs of bunny feet onto parchment or wax paper-lined cookie sheet. Use toothpick to smooth out bumps or rough edges, and gently tap cookie sheet on counter to help settle. Allow to harden 2 minutes in freezer or 15 minutes in refrigerator.

To make frosting: In large bowl, beat butter and remaining lemon extract until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove half the frosting and place in medium bowl. Add green food color; mix until evenly blended. Spoon into pastry bag fitted with grass decorating tip. Set aside. Remove half the remaining frosting into small bowl. 

Add red food color; mix until light pink. Spoon into another pastry bag.Using pink frosting, pipe three toes and padding on each bunny foot. Once frosting has set (about 1 hour) gently press down on pink frosting to create smoother look.

To assemble cupcakes: Pipe green frosting onto each cupcake in series of short motions to create individual grass spots. Cover top of each cupcake completely.

To make bunny butts: Place cut sides of marshmallow halves onto each frosted cupcake, leaving room for bunny feet. Shape remaining white frosting into dime-sized balls then roll with white sprinkles to cover. Pipe small drop of remaining pink or white frosting onto top of each marshmallow. Press bunny tail on top. Place both bunny feet against base of marshmallow with toes facing down.

Decorating tip: If you don’t have a grass tip, simply spread a thick layer of green frosting over the top of the cupcake. Then, using a fork, fluff frosting with an upward motion to create grassy texture.

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Lemon Poppy Seed Pancakes

By Heidi Sutton

While the saying “breakfast is the most important meal of the day” may not be entirely true, it can  be the sweetest. Whether you enjoy them plain or topped with fruit, these light, fluffy and easy to make pancakes are the perfect way to kickstart your Spring day. 

Lemon Poppy Seed Pancakes

Recipe by Rachel Gurk of Rachel Cooks

Lemon Poppy Seed Pancakes

YIELD: Makes 10 servings

INGREDIENTS:  

4 eggs

1 cup cottage cheese, low-fat

1 teaspoon pure vanilla extract

2 tablespoons canola oil

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup milk, skim

2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons sugar

3 teaspoons poppy seeds

DIRECTIONS:

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth. 

In a medium bowl, mix together the flour, baking powder, salt, sugar, and poppy seeds. Add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat, grease or spray if needed. Drop batter by about 1/4 cup onto the preheated skillet. Cook for about 1 to 2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through.

Serve immediately with desired toppings, such as butter, maple syrup, berries, or an icing glaze.

Mini Greek Yogurt Pancakes

Recipe by Marcia Stanley, MS, RDN, Culinary Dietitian

Mini Greek Yogurt Pancakes

YIELD: Makes 6 servings

INGREDIENTS:  

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, lightly beaten

3/4 cup plain Greek yogurt

1/2 cup milk

3 tablespoons melted butter

1 teaspoon vanilla

1 cup fresh blueberries or chopped fresh strawberries

DIRECTIONS:

In mixing bowl stir together flour, sugar, baking powder, baking soda and salt. 

In another bowl whisk together egg, 3/4 cup yogurt, milk, butter and vanilla. Add yogurt mixture to flour mixture. Stir just until combined (batter should still be slightly lumpy).

Scrap batter into large plastic food storage bag. Oil nonstick griddle or large nonstick skillet. Heat over medium heat. Cut off about 1/2 inch from the corner of the plastic bag. Squeeze batter, about 1 tablespoon at a time, through hole onto hot griddle. Cook for 1 to 2 minutes per side or until pancakes are golden brown, turning to second sides when bubbles form on the surface of the pancakes and edges are slightly dry.

Serve with cinnamon-maple yogurt and sprinkled with berries.

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If you feel like it’s a struggle to get the entire family together for a meal, it might be time to put fun back on the menu. A little creativity and a few favorite ingredients are all it takes to bring back family mealtime and spend precious moments at the table.

These Individual Sweetpotato Breakfast Pizzas are a perfect way to start a weekend morning, offering a delicious invitation to loved ones to join you in the kitchen. Equal parts sweet, savory and nutritious, you can enjoy seeing smiles on their faces while feeling good about what you’re serving them.

Providing just the right touch of sweetness are North Carolina Sweetpotatoes, one of the most versatile vegetables in the produce department. They’re easy to add to a variety of recipes – even breakfast pizza – to enhance flavor and nutrition. Try them on the stove, baked, microwaved, grilled, slow-cooked or air-fried for quick and easy options that are a breeze in the kitchen.

Spelled as one word to avoid confusion with the white potato (a distinctly different species), sweetpotatoes are rich in vitamins, minerals, antioxidants and fiber, all of which are good for overall health and may help prevent disease. In fact, they’re even considered a “diabetes superfood” by the American Diabetes Association. As a natural sweetener, they give recipes that sweet flavor you crave without the added sugar.

Whether they become your favorite oft-used ingredient or you stock up on the abundant veggie, sweetpotatoes also boast a long shelf-life – up to 4 weeks if stored properly in a cool, dry, well-ventilated area away from heat sources – meaning you can buy in bulk without worrying about waste.

Find more ways to cook with sweetpotatoes by visiting ncsweetpotatoes.com.

Individual Sweetpotato Breakfast Pizzas

Recipe courtesy of the North Carolina Sweetpotato Commission

Individual Sweetpotato Breakfast Pizzas

YIELD: Makes 4 servings

INGREDIENTS:

4 medium North Carolina sweetpotatoes about 2 pounds, divided

1 tablespoon olive oil plus 1 teaspoon, divided

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

kosher salt to taste

freshly ground black pepper to taste

all-purpose flour for rolling out dough

1 pound whole-wheat pizza dough at room temperature divided into four equal portions (4 ounces each)

1 cup freshly shredded Gouda cheese

4 large eggs

1/4 cup diced chives

DIRECTIONS:

Preheat oven to 400 F. Place 1 pound sweetpotatoes directly on rack and bake until soft, about 1 hour. Remove from oven and let cool 5-10 minutes. Peel and puree flesh until smooth; reserve 1 cup.

Increase oven heat to 450 F. Peel remaining sweetpotatoes and dice into 1/2-inch pieces. Toss 2 cups diced sweetpotatoes with 1 tablespoon olive oil, garlic powder, onion powder, paprika, cayenne and salt and pepper, to taste; place in even layer on baking sheet. Roast until softened but not crisp, 15-20 minutes, stirring halfway. Remove from oven.

Lightly flour clean, flat work surface. Roll each ball of dough out to about 1/4-inch thickness (about 7 inches diameter).

With remaining oil, lightly coat rimless baking sheet. Transfer rolled out dough to baking sheet.

Spread pureed sweetpotato over surface of each dough round, about 1/4 cup each, leaving about 1/2-inch border. Top each with 1/4 cup shredded Gouda. Add 1/2 cup roasted sweetpotato cubes, leaving open space in center of pizzas.

Carefully crack one egg into center of each pizza; bake 15 minutes until crusts are golden brown on bottom, cheese is melted and egg whites are fully set. Carefully remove pizzas from oven.

Season with salt and pepper, to taste. Top each pizza with 1 tablespoon diced chives.

— Family Features

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