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Let’s Eat

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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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Chopped Chicken Taco Salad

By Heidi Sutton

As kids and parents return to busy schedules full of sports, homework and weeknight activities after winter break, building a plan for nutritious and easy meals can be challenging. 

Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families. 

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. This recipe require minimal prep and calls for on-hand ingredients that provide nutrients people of all ages need to grow and maintain strong bodies and minds. 

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy on behalf of Milk Means More

Chopped Chicken Taco Salad

YIELD: Makes 4 servings

INGREDIENTS: 

For the Dressing

1 cup yogurt, plain Greek

1/3 cup milk, buttermilk

1 tablespoon fresh squeezed lime juice

3 tablespoons chopped cilantro

2 tablespoons taco seasoning

For the Salad

2 pounds boneless skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons olive oil

1 head leaf lettuce, chopped

1 avocado, chopped into bite-sized pieces

1 cup black beans, drained and rinsed

1 cup corn

1 pint grape or cherry tomatoes, chopped

1 cup cheese, Monterey Jack or Mexican shredded cheese

tortilla strips or crushed tortilla chips, for topping

DIRECTIONS:

To make the dressing: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk one teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make the salad: Season the chicken on both sides with the taco seasoning. Heat a large skillet over medium-high heat and add the olive oil. Add chicken to the pan and cook on both sides until the outside is golden brown and the chicken is cooked through. Remove chicken to a cutting board and slice into strips.

To build the salad, heap the chopped lettuce on a large platter. Sprinkle the chicken over top. Add the avocado, beans, corn, tomatoes and shredded cheese. Drizzle the dressing on top and sprinkle on the tortilla strips or crushed tortilla chips right before serving.

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Cherry Filled Crepes

By Heidi Sutton

What better way to celebrate Presidents’ Day on Feb. 17 than with delicious cherry-inspired recipes in salute of George Washington’s birthday!

Martha Washington’s Cherry Bread and Butter Pudding

Recipe courtesy of Martha Washington

Martha Washington’s Cherry Bread and Butter Pudding

YIELD: Makes 6 servings

INGREDIENTS: 

12 slices white bread (Pepperidge Farm or similar works best)

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Spray an 8 x 8 x 2-in pan with nonstick cooking spray. Cut crusts from 12 slices white bread or leave crusts on, depending on your preference. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven or serve cold.

Cherry Filled Crepes

Recipe courtesy of Milk Means More

Cherry Filled Crepes

YIELD: Makes 8 crepes

INGREDIENTS: 

For the Cherry Sauce:

16-ounce bag frozen unsweetened tart cherries

1/2 cup sugar

3/4 cup water, divided

2 tablespoons cornstarch

For the Crepes:

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 cups milk

4 eggs

3 tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Powdered sugar, for dusting

DIRECTIONS:

To make the cherry sauce, bring the cherries, sugar, and 1/2 cup water to a boil in a medium saucepan over medium heat. Whisk the remaining 1/4 cup of water and cornstarch and a small bowl until smooth and add to the boiling cherries. Return the mixture to a boil, stirring often, and cook until thickened. Remove from the heat and keep warm. 

To make the crepes, add all of the ingredients to a blender and puree until the mixture is smooth. Let the batter rest for 10 minutes at room temperature.

Heat a crepe pan or 12-inch nonstick skillet over medium heat and lightly coat with butter. Using a 1/3 cup measure, add batter to the pan and quickly swirl it around to completely cover the bottom of the pan evenly. Cook until the underside of the crepe is golden brown, about 3 minutes.  Loosen an edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip. Cook another minute more. Slide the crepe out of the pan and repeat with the remaining batter, coating the pan with more butter as needed. 

To serve, lay two crepes open on a plate. Spoon a couple of tablespoons of the cherry sauce into the center of each crepe. Fold over each side to close the crepes. Add a little more cherry sauce to the top, then sprinkle with powdered sugar.

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Tiramisu

By Heidi Sutton

Romantic sentiments are expressed in many ways come Valentine’s Day. Gifts may include sparkling jewels or personalized prose, but a homemade dessert from the kitchen can win over hearts as well. Here are two delicious recipes to try on a cozy night for two.

Tiramisu

Recipe courtesy of the American Dairy Association

Tiramisu

YIELD: Makes 9 servings

INGREDIENTS: 

6 egg yolks

1 cup sugar

1 1⁄4 cup mascarpone cheese

1 3⁄4 cup heavy whipping cream

2 12 oz packages Lady Fingers

1⁄2 cup cold espresso or strong coffee

1⁄4 cup coffee flavored liqueur

1 tablespoon cocoa for dusting

DIRECTIONS:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.

Mix the cold espresso with the coffee liquor, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers.

Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving.

Dark Chocolate Souffle

Recipe courtesy of Culinary.net

Dark Chocolote Souffle

YIELD: Serves 2

INGREDIENTS: 

1/2 tablespoon extra light olive oil plus additional for coating pan

1/4 cup granulated sugar plus additional for coating pan

4 ounces 70 percent cocoa dark chocolate

1 ounce 30 percent heavy cream

3 egg whites

2 egg yolks

pinch of cream of tartar

DIRECTIONS:

Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. 

Using electric mixer, beat egg whites until soft peaks form. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

 

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Championship Guac

By Heidi Sutton

The best watch parties have two things in common: good food and good company to root for your team with. Kick off your football feast on on Feb 9, Super Bowl Sunday,  with touchdown-worthy apps made with a game day favorite — avocados — to amp up the crowd, courtesy of Culinary.net.

Championship Guac
Championship Guac

YIELD: Serves 8 

INGREDIENTS: 

5 large avocados, peeled and pitted

1 lemon juice only

1/2 cup white onion finely chopped

1 cup tomatoes diced

1/2 cup cilantro chopped

1 pound fried bacon

1/2 teaspoon garlic powder

salt and pepper to taste

tortilla chips for serving 

DIRECTIONS:

In a bowl, use fork to mash the avocados and lemon juice until creamy. Then add the onion, tomatoes and cilantro. Cut the bacon into squares then place it in a hot skillet over medium heat and cook 15 minutes, or until golden. Transfer to a plate to drain excess fat and let cool. Add the bacon, garlic powder, salt and pepper, to taste, to the guacamole; mix well. 

To serve, put guacamole in bowl and serve with tortilla chips.

Gronkamole
Gronkamole

YIELD: Makes 4 servings

INGREDIENTS: 

2 large avocados

1 teaspoon lemon juice

3/4 cup chicken breast cooked and shredded

1/4 cup blue cheese crumbled

3 tablespoons Buffalo sauce

salt to taste

corn chips for serving

carrot sticks for serving

DIRECTIONS:

In a small bowl, mash avocados and stir in lemon juice. Add chicken, blue cheese and Buffalo sauce to guacamole mixture. Add salt, to taste. Serve with corn chips or carrot sticks, if desired.

Tuna Stuffed Avocado
Tuna Stuffed Avocado

YIELD: Serves 2

INGREDIENTS: 

1 can tuna fish

1/4 cup whole kernel cooked corn

1 tablespoon minced parsley

1 avocado

lemon wedges for serving

DIRECTIONS:

In bowl, combine tuna, corn and minced parsley. Halve avocado and carefully remove seed. Divide tuna mixture between avocado halves. Serve with lemon wedges.

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Vegetarian stuffed peppers

By Heidi Sutton

These weeknight-friendly vegetarian stuffed peppers are packed with protein in the form of black beans and brown rice and loaded with sautéed onions, corn, and tomatoes. Loved by meat-eaters and vegetarians alike, this easy, healthy dinner is sure to spice up your week. Serve with garlic bread and an arugula salad.

Vegetarian Stuffed Peppers

Recipe from Milk Means More

Vegetarian stuffed peppers

YIELD: Makes 6 servings

INGREDIENTS: 

6 large sweet bell peppers

1 tablespoon butter

1/2 cup diced sweet onion

1 cup cherry tomatoes, sliced in half

1 cup frozen corn, thawed

1 1/2 cups canned black beans, drained   and rinsed

2 cups cooked brown rice

1 large egg

1/2 teaspoon chipotle chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 1/2 + 1/2 cups shredded sharp cheddar cheese, divided

DIRECTIONS:

Preheat the oven to 350º F. Line a rimmed half sheet pan with non-stick aluminum foil.

Slice the tops off of the sweet bell peppers. Use a spoon to scoop the seeds and white membranes from the insides of the peppers. Discard the pepper tops and seeds. Place the peppers onto the prepared half sheet pan; briefly set aside. In a large skillet, melt the butter over medium heat. Add onions and cook until translucent (about 5 minutes). Stir in tomatoes, corn, black beans and brown rice until combined. Remove from heat and set aside.

In a large bowl, beat the egg, then add in chili powder, oregano, salt, and pepper. Add veggie mixture to bowl and mix well. Add 1 1/2 cups of the cheddar cheese into the filling bowl and mix until well combined. Stuff the open cavities of the sweet bell peppers tightly with filling, mounding a bit of the filling over the top edge of the peppers. Sprinkle the remaining cheddar cheese over top of the filling.

Bake the stuffed peppers for 30 to 35 minutes or until filling is heated through, the peppers soften, and the exteriors begin to wrinkle. Serve immediately.

Simple Arugula Salad

YIELD: Makes 6 servings

INGREDIENTS: 

¾ cup Parmesan cheese shavings (about 1.5 ounces)*

1 small shallot

8 cups (5 ounces) baby arugula (do not use standard arugula, usually sold in bunches)

2 tablespoons extra virgin olive oil

¼ teaspoon kosher salt, plus more to taste

1 ½ tablespoons lemon juice + zest of ½ lemon

DIRECTIONS:

If necessary, shave the Parmesan cheese with a vegetable peeler. Thinly slice shallot. In large bowl, place the baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt. Use your hands to toss everything so it’s evenly coated. Add the Parmesan shavings and shallot and toss for a few seconds until combined. Taste and add additional salt if desired.

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If you’re in need of a quick breakfast, consider starting your day with one of these tasty breakfast ideas. This on-trend Acai Bowl with Whole-Wheat Toast provides a flavorful serving of fresh fruits while Overnight Oats can be made the night before for a grab-and-go solution as you head out the door in the morning.

Acai Bowl with Whole-Wheat Toast

Acai Bowl with Whole-Wheat Toast

INGREDIENTS:

1 frozen acai smoothie pack (100 milligrams)

1 cup low-fat milk

1 medium frozen banana, sliced

1 cup fresh or frozen mixed berries

2 slices whole-wheat bread

fresh blueberries

granola

coconut flakes

DIRECTIONS:

Under warm water, thaw frozen acai smoothie pack about 5 seconds.

In blender, combine acai, milk, banana and mixed berries. Blend until smooth.

Toast bread slices to desired doneness.

Pour acai mixture into bowl and garnish with blueberries, granola and coconut flakes before serving. Serve with toast.

Overnight Oats

INGREDIENTS:

1/3 cup old-fashioned rolled oats

1/2 cup low-fat milk

1/4 teaspoon vanilla extract

2 tablespoons mixed dried fruit

1 tablespoon walnuts, chopped

1 tablespoon honey

DIRECTIONS:

In bowl or jar, combine oats, milk and vanilla extract. Cover and refrigerate overnight.

Before serving, stir in dried fruit, walnuts and honey.

Source: Family Features

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Sour Cream Chocolate Chip Coffee Cake

By Heidi Sutton

What pairs best with a hot cup of coffee on a brisk winter’s day? A coffee cake! The following recipe features a plethora of chocolate and warm cinnamon coming together in every bite of this cake enriched with sour cream. Top it with the optional glaze or not. It’s wonderful either way.

Sour Cream Chocolate Chip Coffee Cake

Recipe by Marcia Stanley

Sour Cream Chocolate Chip Coffee Cake

YIELD: Makes 16 servings

INGREDIENTS: 

Coffee Cake

1 cup finely chopped pecans, divided

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon

2 1/2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup cold butter

3 eggs, slightly beaten

1 container (8 oz.) sour cream

1/3 cup milk (skim, 2% or whole)

1 1/2 teaspoons vanilla

1 cup miniature semisweet chocolate chips

Glaze (optional)

1 cup powdered sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

2 tablespoons milk (skim, 2% or whole)

DIRECTIONS:

Preheat oven to 325°F. Generously grease a 10-inch-fluted tube pan or bundt pan. Sprinkle 1/2 cup of the pecans over the bottom of the pan and set aside.

For cinnamon filling, in small bowl stir together the remaining 1/2 cup pecans, brown sugar and 2 teaspoons cinnamon. Set aside.

In large bowl stir together flour, granulated sugar, baking powder and salt. Cut in butter until pieces resemble small peas. Make a well in the center of the flour mixture. In another bowl whisk together eggs, sour cream, 1/3 cup milk and 1 1/2 teaspoons vanilla. Pour into well in center of flour mixture. 

Add chocolate chips. Stir just until combined. Remove 1 cup of the batter and stir into the cinnamon filling. Spread about half of the remaining chocolate chip batter in prepared pan. Spoon cinnamon filling over batter in pan. Carefully spoon the remaining chocolate chip batter on top. Gently smooth top. Bake coffee cake for 45 to 50 minutes or until wooden skewer inserted near center comes out clean. Let stand in pan for 10 minutes. Invert pan on a serving plate. Remove cake from pan. Let cool at least 30 minutes.

Meanwhile, for glaze stir together all ingredients. Scrape into plastic sandwich bag. Snip off small corner of bag. Press glaze through corner of bag onto coffee cake top.

 

 

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Coconut Butternut Squash Soup

By Heidi Sutton

As the temperature drops and the snow falls, warm up with a creamy butternut squash soup or a comforting bowl of roasted vegetable soup, courtesy of McCormick Spices.

Coconut Butternut Squash Soup
Coconut Butternut Squash Soup

YIELD: Makes 6 one cup servings

INGREDIENTS: 

2 tablespoons olive oil

3/4 cup chopped onion

4 cups peeled butternut squash chunks, (1-inch pieces)

1 medium green apple, cored and cut into 1-inch chunks

1/2 cup chopped pecans, toasted

1/3 cup orange juice

1 teaspoon ground turmeric

1/4 teaspoon ground nutmeg

1 cup chicken stock

1 can (13.66 ounces) lite coconut milk

DIRECTIONS:

Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. Cook on medium heat 1 minute, stirring occasionally. Stir in orange juice, turmeric, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.

With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk. Simmer for 5 minutes. 

Ladle into soup bowls. Garnish with additional turmeric and finely chopped apples, if desired.

Roasted Vegetable Soup
Roasted Vegetable Soup

YIELD: Makes 6 one cup servings

INGREDIENTS:

1 pound (about 5 large) plum tomatoes, quartered

1 pound (about 6 cups) fresh oyster or portobello mushrooms, trimmed

1 medium sweet onion, quartered

4 teaspoons olive oil, divided

2 teaspoons  sea salt, divided

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/2 teaspoon black pepper, divided

2 medium avocado, peeled, pitted and cut into 3/4-inch chunks

1 1/2 cups unsalted vegetable stock

1 cup water

DIRECTIONS:

Preheat oven to 450°F. Place tomatoes, mushrooms and onion in large bowl. Add 3 teaspoons of the olive oil, 1 1/2 teaspoons of the sea salt, thyme, sage and 1/4 teaspoon of the pepper; toss to coat well. In separate small bowl, gently toss avocado with remaining 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Place tomato and mushroom mixture on one side of foil-lined shallow baking pan. Place avocado on other side of pan. Roast 35 to 40 minutes or until vegetables are tender and golden brown.

Meanwhile, bring stock and water to boil in small saucepan on medium heat. Cover. Reduce heat to low and keep warm until ready to use. Add the warm stock mixture and roasted tomatoes, mushrooms and onion into blender container, while keeping the roasted avocados on the baking pan. With center part of blender cover removed to let steam escape, puree on high speed until smooth. Pour soup into serving bowls or mugs and top with roasted avocado. Drizzle with additional olive oil before serving.

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Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”

Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.

Semolina and Almond Biscotti

YIELD: Makes 12 to 16 cookies

INGREDIENTS:

1 cup sugar

1⁄2 cup melted butter

3 eggs

1 teaspoon vanilla extract

1 pinch salt

2 3⁄4 cups all-purpose flour

1 cup sliced almonds

1⁄2 cup semolina flour

1 teaspoon baking powder

Optional: 10 ounces dark chocolate to melt for dipping

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.

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