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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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Avocado, Brussels Sprout & Kale Salad

By Heidi Sutton

It’s no secret that adding greens to your menu — morning, noon and night — can go a long way toward healthier eating habits. 

While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day. 

Avocados provide a good source of naturally unsaturated fats, and are also a good source of fiber

If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, these recipes for Avocado, Brussels Sprout, Kale and Date Salad and Fresh Guacomole Salad provide a delicious introduction to the superfruit, courtesy of Family Features.

Avocado, Brussels Sprout & Kale Salad

Avocado, Brussels Sprout & Kale Salad

YIELD: Makes 8 servings

INGREDIENTS:  

Dressing

1 tablespoon lemon juice

2 tablespoons apple cider vinegar

4 dates pitted, softened

2 teaspoons Dijon mustard

1/4 cup olive oil

Salad:

2 avocados, sliced

6 cups Brussels sprouts shaved or shredded

3 cups lacinto dinosaur kale, shredded

1 cup red onion sliced

1/2 cup pistachios or pumpkin seeds, shelled

reduced-fat sharp Parmesan cheese, shaved or grated, for topping (optional)

DIRECTIONS:

To make dressing: In food processor, blend lemon juice, apple cider vinegar, pitted dates, mustard and add olive oil to combine.

To make salad: Combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing over greens and top with shaved Parmesan cheese.

Fresh Guacamole Salad

Fresh Guacomole Salad

YIELD: Makes 8 servings

INGREDIENTS:

Dressing

1 cup fresh cilantro

1 garlic clove, minced

3 tablespoons lime juice

2 teaspoons apple cider vinegar

1 tablespoon avocado oil or extra virgin    olive oil

1/2 cup water

1 teaspoon honey

1/4 teaspoon cayenne pepper

Salt and pepper, optional

Salad

2 avocados, diced

1.5 lb. kinless chicken breast, cooked, shredded

1 cup grape tomatoes, halved

1/2 cup red onion, sliced

1 jalapeño pepper, seeded, thinly sliced

8 cups mixed baby greens

DIRECTIONS:

To make dressing: Place all dressing ingredients into a food processor and blend until smooth. 

To prepare salad: In a large bowl, combine chicken, avocado, tomatoes, onion, jalapeño, and baby greens. Top with 4 tablespoons of the dressing and toss lightly until combined.

Serve immediately with a wedge of lime.

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Irish Apple Cake

By Heidi Sutton

Whether your shamrock spirit leads you out for a local St. Patrick’s Day parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food. 

Serve with Sweet Irish Soda Bread and share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch, courtesy of Family Features.

Sweet Irish Soda Bread

Sweet Irish Soda Bread

YIELD: Makes 4 servings

INGREDIENTS:  

4 tablespoons butter melted

1 cup sugar

1 1/2 cups buttermilk

4 cups self-rising flour

1 cup currants or raisins

2 tablespoons sanding sugar optional

DIRECTIONS:

Heat oven to 375 F. Mix melted butter and sugar then add buttermilk. Mix in flour and currants (or raisins). Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball. Grease small Dutch oven or pie plate and bake 40 minutes. 

Irish Apple Cake

Irish Apple Cake

YIELD: Makes 8 servings

INGREDIENTS:

Cake:

3 cups self-rising flour

1/2 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 stick butter cubed

3/4 cup sugar

4 apples of choice peeled and cubed

2 eggs

1 cup half-and-half

Topping:

1/2 stick butter

3/4 cup flour

1 cup brown sugar

Custard:

6 large egg yolks

6 tablespoons sugar

1 1/2 cups half-and-half

2 teaspoons vanilla 

DIRECTIONS:

Preheat oven to 375 F. Grease and flour 9-inch round springform pan. In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.

To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.

To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla. Serve custard over cake.

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Irish coffee Cheesecake

By Heidi Sutton

If St. Patrick’s Day inspires feelings of hearth and home rather than leprechauns and green beer, you can celebrate tradition with warm, filling meals that harken back to Irish heritage. Irish stews are certain to conjure up some nostalgia while a delicious cheesecake is a perfect way to honor tradition regardless of your ancestry.

Irish Sláinte Stew

Recipe courtesy of Family Features

This Irish Sláinte Stew offers a warm welcome to guests with your own way of toasting to the holiday – Sláinte is “cheers” in Gaelic. This hearty meal is perfect for a crowd with traditional stew meat slow-cooked in a Dutch oven with beef broth, spices, carrots, potatoes, herbs and an Irish draught beer. Serve alongside crusty bread that’s ideal for soaking up each delicious drop.

INGREDIENTS:

Irish Sláinte Stew

Oil for drizzling

1 pound stew meat

1-2 pinches salt plus additional to taste, divided

1-2 pinches pepper

3 tablespoons flour

48 ounces beef broth

1 cup carrots diced

1 cup celery diced

3 cups potatoes diced

1/2 onion diced

2 tablespoons garlic pepper

1 tablespoon dried thyme

1/2 tablespoon dried rosemary

1 tablespoon dried chives

1 bottle Irish draught beer of choice

crusty bread for serving

DIRECTIONS

In Dutch oven over medium heat, drizzle oil and brown stew meat with salt and pepper. Sprinkle flour over meat. Add beef broth, carrots, celery, potatoes, onion, garlic pepper, thyme, rosemary and chives. Add Irish draught beer. Bring to boil, stirring, 5 minutes. Simmer 2 hours, stirring occasionally. Serve with crusty bread.

Irish Coffee Cheesecake

Recipe courtesy of National Honey Board

Share a sweet way to complete the meal in style with a delicious Irish Coffee Cheesecake. For a fun St. Patrick’s Day twist, drizzle green crème de menthe over whipped cream just before serving.

Irish coffee Cheesecake

YIELD: Makes 8 to 10 servings

INGREDIENTS:

For Crust:

2 1/3 cups (about 10 oz.) – shortbread cookies, crushed

2/3 cup – oatmeal

2 T – honey

1/2 cup – butter, melted

For Filling:

2 (8 oz.) packages – cream cheese, softened

1/2 cup – honey

2 T – Irish whiskey, or milk

1/4 cup – powdered French Vanilla coffee drink mix

2 T – flour

4 – eggs

For Topping:

1 cup – heavy whipping cream

2 T – honey

1 T – Irish whiskey, optional

1 T – powdered French Vanilla coffee drink mix

DIRECTIONS:

Preheat oven to 350° F.

Combine crust ingredients (crushed cookies, oatmeal, honey, butter) in a large bowl, mix well and pat into bottom, and halfway up sides of a 9-inch springform pan.

In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Add 1/2 cup honey, whiskey, 1/4 cup coffee powder, and flour; mix well. Add eggs, one at a time and beat just until blended. Pour mixture into crust.

Place cheesecake on a cookie sheet, and bake 40 to 45 minutes until cheesecake is puffed and center is set. Turn oven off, and allow cheesecake to cool for 15 minutes with door ajar.

Remove cheesecake to a cooling rack and cool 15 minutes. Run a thin knife around sides and remove the pan. Allow cheesecake to cool 30 minutes more; then place in refrigerator to chill.

Meanwhile, make topping by whipping cream until thickened. Add 2 T honey, 1 T whiskey, and 1 T powdered coffee, and whip until peaks form. Pipe or spread on chilled cheesecake and serve.

 

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Irish Beef and Beer Pot Pie

By Heidi Sutton

Everyone has corned beef and cabbage on the brain come St. Patrick’s Day. But these other flavorful dishes might appeal to a greater number of people with Irish roots.

Shepherd’s Pie is a savory dish made of minced lamb that originated in England but also made the jump to Ireland, where it became a popular comfort food. While Shepherd’s Pie can be made with freshly cooked ground meat, it also is a fine way to use leftovers from a previous meal. 

Many families have their own ancestral recipes for Shepherd’s Pie, but for those looking to cook the dish for the first time, try the recipe below, courtesy of Alton Brown, which appeared in Season 12 of his hit show “Good Eats.”

A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party.  Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.

Shepherd’s Pie

Shepherd’s Pie

YIELD: Makes 8 servings

INGREDIENTS:  

1 1⁄2 pounds russet potatoes

2 tablespoons canola oil

1 cup chopped onion

2 carrots, peeled and finely diced

2 cloves garlic, minced

1 1⁄2 pounds ground lamb

1 3⁄4 teaspoons kosher salt

3⁄4 teaspoon black pepper

2 teaspoons tomato paste

1 cup chicken broth

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon Worcestershire sauce

1⁄4 cup half-and-half

4 tablespoons unsalted butter

1 large egg yolk

1⁄2 cup corn kernels, fresh or frozen

1⁄2 cup English peas, fresh or frozen

DIRECTIONS:

Heat oven to 400 F. Peel the potatoes and cut them into 1⁄2-inch dice. Put them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.

Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.

Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke until warmed through, about 35 seconds. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.

Add the corn and peas to the meat mixture and spread evenly in an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooking rack and let rest for at least 15 minutes before serving.

Irish Beef and Beer Pot Pie

Recipe courtesy of “Cookin’ Savvy”
Irish Beef and Beer Pot Pie

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound ground beef

1 cup stout beer

3 tablespoons flour

1 can tomato puree 15 ounces

1 tablespoon Worcestershire sauce

1 tablespoon garlic powder

1 cup beef broth

1 bag hashbrowns with peppers and onions 28 ounces

1 can carrots 14 ounces, drained

1 can peas 14 ounces, drained

salt to taste

pepper to taste

1 sheet puff pastry thawed

1 egg

DIRECTIONS:
Heat oven to 400 F. In large skillet or Dutch oven, brown ground beef; drain and set aside. Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally. Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

 

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Peanut Butter No Bake Cookies

By Heidi Sutton

If you’re looking to make cookies without eggs due to the current egg shortage/high egg prices, try the following recipes your family is sure to love.

The first recipe for “Peanut Butter No-Bake Cookies” courtesy of Live Well, Bake Often by Danielle Rye, is full of peanut butter flavor, only requires a few simple ingredients, and is incredibly easy to make while Banana Bread Cookies are the latest rage on TikTok. Add chocolate chips and nuts if desired.

Peanut Butter No-Bake Cookies

Peanut Butter No-Bake Cookies

YIELD: Makes 30 cookies

INGREDIENTS:  

1⁄2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces

1 1/4 cup granulated sugar

1⁄2 cup whole milk

3⁄4 cup creamy peanut butter

1 teaspoon pure vanilla extract

3 1⁄4 cups quick-cooking oats

DIRECTIONS:

Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Place the unsalted butter, granulated sugar and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and the ingredients are well combined. Bring the mixture to a rolling boil and allow to boil for 1 minute without stirring.

Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the quick oats and mix until all the oats are coated with the mixture.

Using a 11⁄2-tablespoon cookie scoop, drop scoops of the mixture onto the prepared baking sheets, and gently press them down to flatten them slightly. Allow to cool for 45 minutes to 1 hour, or until the cookies have firmed up. The cookies will continue to firm up the longer they cool. Store the cookies in an airtight container at room temperature for up to 1 week.

Banana Bread Cookies

YIELD: Makes 12 cookies

INGREDIENTS:  

1 ripe banana , mashed

1/2 cup granulated sugar

1/4 cup melted butter

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS:

Preheat oven to 350 F. Line a baking sheet with parchment paper. In a mixing bowl, whisk together the banana, sugar, and melted butter until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the cookies dense.

Using a tablespoon, portion the dough into evenly sized balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Gently flatten each ball slightly with the back of a spoon.

Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set. Serve warm or at room temperature.

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