Notes: root beer can be substituted for the Dr. Pepper. This cake would also be great with a cream cheese frosting.
Serves 16.
From The Homesick Texan.
Cake:
1 1/4 cups Dr Pepper (not diet)
1 cup rolled oats (not instant)
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 large eggs, beaten
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
1/4 teaspoon kosher salt
Icing:
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup buttermilk or half and half
1/4 teaspoon ground cinnamon
Pinch of salt
1 cup shredded coconut
1 cup roughly chopped pecans
Preheat the oven to 350 degrees F. and grease a 9x9 cake pan.
Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.
Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.
Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.
Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.
When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.
Perfect Baked Brown Rice
Notes: this rice comes out perfect every time. I have also used this method with a brown rice/wild rice mix and it has always turned out great.
Makes 3 1/2 cups of cooked brown rice.
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (add 1 teaspoon of salt if using water)
Preheat oven to 350 degrees F. Lightly grease an 8x8-inch or 9x9-inch baking pan. Place the rice in the prepared dish and stir in the liquid. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
Remove rice from oven and let sit for 10 minutes. Remove aluminum foil and fluff with fork.
Makes 3 1/2 cups of cooked brown rice.
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (add 1 teaspoon of salt if using water)
Preheat oven to 350 degrees F. Lightly grease an 8x8-inch or 9x9-inch baking pan. Place the rice in the prepared dish and stir in the liquid. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
Remove rice from oven and let sit for 10 minutes. Remove aluminum foil and fluff with fork.
Agave Glazed Walnuts
Notes: great for salads or just for snacking.
2 tablespoons agave nectar
1 tablespoon water
2 cups walnut halves or pieces
2 tablespoons agave nectar
1 tablespoon water
2 cups walnut halves or pieces
Preheat oven to 325 degrees F. Whisk together agave and water. Pour over walnuts and stir until well coated. Pour out in a single layer onto a baking sheet lined with parchment or a silicon baking mat. Cook for 20-25 minutes, stirring a few times, until golden.
No Bake Energy Bites
Notes: this is a great and healthy snack, and sweet enough to seem like a little bit of a treat. They are one of Trevor and Thompson's favorites.
Makes about 20-25 bites.
1 cup oats
2/3 cup coconut flakes, toasted (they are best toasted, but I sometimes skip this step)
1/2 cup natural chunky peanut butter
1/2 cup wheat germ or ground flax seed
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator until chilled enough to form into balls, about 30 minutes. Once chilled, roll into small balls, about 1" in diameter. Store in an airtight container in the refrigerator for up to a week.
Makes about 20-25 bites.
1 cup oats
2/3 cup coconut flakes, toasted (they are best toasted, but I sometimes skip this step)
1/2 cup natural chunky peanut butter
1/2 cup wheat germ or ground flax seed
1/3 cup honey or maple syrup
1 teaspoon vanilla extract
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator until chilled enough to form into balls, about 30 minutes. Once chilled, roll into small balls, about 1" in diameter. Store in an airtight container in the refrigerator for up to a week.
Coconut Bread with Lime Glaze
Notes: this bread is sweet, but not overwhelmingly so. It could work as a dessert, sweet snack, or for breakfast/brunch.
Makes 1 medium sized loaf.
Bread:
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1 1/2 cups flaked coconut
2 tablespoons butter, melted and cooled slightly
4 tablespoons coconut oil, melted and cooled slightly
Glaze:
1 1/2 tablespoons lime juice
1/2 cup powdered sugar
Preheat oven to 350 degrees F. Grease a 8x4 inch loaf pan.
In a small bowl, whisk together the eggs, milk, and vanilla. Set aside.
In a large bowl, sift together flour, baking powder, cinnamon, and salt. Stir in sugar and coconut. Make a well in the center of the dry ingredients, and slowly add the egg mixture, stirring until combined. Fold in the melted butter and coconut oil, being careful not to over mix.
Pour the batter into the prepared loaf pan and bake until the loaf is golden and a toothpick inserted in the center comes out clean. Let cool about 10 minutes, then remove from pan and place on a wire rack. Cool until just warm.
Whisk lime juice and powdered sugar together until well combined. Drizzle over warm bread. Allow glaze to set up, then serve.
Makes 1 medium sized loaf.
Bread:
2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
1 1/2 cups flaked coconut
2 tablespoons butter, melted and cooled slightly
4 tablespoons coconut oil, melted and cooled slightly
Glaze:
1 1/2 tablespoons lime juice
1/2 cup powdered sugar
Preheat oven to 350 degrees F. Grease a 8x4 inch loaf pan.
In a small bowl, whisk together the eggs, milk, and vanilla. Set aside.
In a large bowl, sift together flour, baking powder, cinnamon, and salt. Stir in sugar and coconut. Make a well in the center of the dry ingredients, and slowly add the egg mixture, stirring until combined. Fold in the melted butter and coconut oil, being careful not to over mix.
Pour the batter into the prepared loaf pan and bake until the loaf is golden and a toothpick inserted in the center comes out clean. Let cool about 10 minutes, then remove from pan and place on a wire rack. Cool until just warm.
Whisk lime juice and powdered sugar together until well combined. Drizzle over warm bread. Allow glaze to set up, then serve.
Cauliflower Pizza Crust
Notes: I wouldn't say this is necessarily a substitute to traditional pizza crusts (it doesn't taste just like pizza dough), but it is a very good healthy alternative. It has a slight roasted cauliflower flavor that is really delicious. It does stick quite a bit so spray with non-stick cooking spray generously. This recipe could be easily varied by using different cheese, dried seasonings, and toppings. Needs to be doubled for our family of 3.
Serves 1-2.
1/2 large head of cauliflower (about 2 cups when grated)
1 large egg
1 cup shredded mozzarella cheese
1 teaspoon dried italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Pizza toppings
Grate cauliflower using a finer-holed cheese grater. Place in a microwave-safe bowl and microwave for 8 minutes (microwave them dry--don't add water). Let cool slightly.
Preheat oven to 450 degrees F. Spray a cookie sheet or pizza pan generously with nonstick spray. In a medium bowl, mix the cooked and grated cauliflower with the remaining ingredients. Form the crust into a 9-12 inch round on the prepared pan. Bake for 15 minutes, or until golden. Remove the crust from the oven.
Turn oven up to broil. Top crust with desired pizza toppings. Broil the pizza for 3-4 minutes, or until the toppings are hot.
Serves 1-2.
1/2 large head of cauliflower (about 2 cups when grated)
1 large egg
1 cup shredded mozzarella cheese
1 teaspoon dried italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Pizza toppings
Grate cauliflower using a finer-holed cheese grater. Place in a microwave-safe bowl and microwave for 8 minutes (microwave them dry--don't add water). Let cool slightly.
Preheat oven to 450 degrees F. Spray a cookie sheet or pizza pan generously with nonstick spray. In a medium bowl, mix the cooked and grated cauliflower with the remaining ingredients. Form the crust into a 9-12 inch round on the prepared pan. Bake for 15 minutes, or until golden. Remove the crust from the oven.
Turn oven up to broil. Top crust with desired pizza toppings. Broil the pizza for 3-4 minutes, or until the toppings are hot.
Buttermilk Roast Chicken
Notes: this chicken does take some planning because of the longer brining time. However, it is incredibly easy to put together and bake. Considering how simple it is, it is one of the most tender, juicy, and flavorful roast chicken recipes I have had. This chicken is perfect for making a large batch so you can shred and freeze leftovers.
2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Hungarian or a smoked one is great)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (any kind you like--dark meat, white meat, or a mix)
Drizzle of olive oil
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (Hungarian or a smoked one is great)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (any kind you like--dark meat, white meat, or a mix)
Drizzle of olive oil
Sprinkling of sea salt
Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate overnight or up to 48 hours.
When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil for easier cleanup. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and a little sea salt to taste. Roast for 30-40 minutes (breasts will take a little on the longer side), until chicken is cooked through and skin is brown and a bit scorched in spots. Serve immediately.
Lemon Crinkle Cookies
Makes 2-3 dozen cookies.
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 1/2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray or line them (silicone baking mat or parchment paper). Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in vanilla, egg, lemon zest, and juice. Gently beat in all dry ingredients except the powdered sugar until just combined. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 7-9 minutes or until bottoms begin to barely brown and cookies look cooked through. Do not over bake. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 1/2 teaspoons lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray or line them (silicone baking mat or parchment paper). Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Beat in vanilla, egg, lemon zest, and juice. Gently beat in all dry ingredients except the powdered sugar until just combined. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 7-9 minutes or until bottoms begin to barely brown and cookies look cooked through. Do not over bake. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
Coconut Oatmeal Chewies
Notes: these cookies are lighter, softer, and more buttery than a regular oatmeal cookie. The coconut is not over-powering, but creates a nice chewy.
Makes about 3 dozen cookies.
From tastykitchen.com.
1 cup Granulated Sugar
1 cup Brown Sugar
2 whole Large Eggs
1 cup (2 Sticks), Butter, Softened To Room Temperature
2 teaspoons Vanilla
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoons Salt
2-½ cups All-purpose Flour
1 cup Shredded Coconut
1 cup Quick Oats
Preheat the oven to 350 degrees. In a large bowl, cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (Silpat or parchment) baking sheet.
Bake at 350 degrees for 8-10 minutes, until the cookies are set but not overly browned.
Makes about 3 dozen cookies.
From tastykitchen.com.
1 cup Granulated Sugar
1 cup Brown Sugar
2 whole Large Eggs
1 cup (2 Sticks), Butter, Softened To Room Temperature
2 teaspoons Vanilla
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoons Salt
2-½ cups All-purpose Flour
1 cup Shredded Coconut
1 cup Quick Oats
Preheat the oven to 350 degrees. In a large bowl, cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (Silpat or parchment) baking sheet.
Bake at 350 degrees for 8-10 minutes, until the cookies are set but not overly browned.
Slow Cooker Balsamic Glazed Pork Tenderloin
Notes: This is incredibly easy and incredibly tender. It is our favorite pork recipe.
Serves about 6.
Serves about 6.
Pork:
1 (2 pound) boneless pork tenderloin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1/2 cup water
Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup blackberry ginger balsamic vinegar (regular balsamic can also be substituted)
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic in a small bowl. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for about 4-6 hours.
About 1 hour before roast is done (when is cooked and getting tender), combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Pour over roast, basting with sauce 2 or 3 times during the last hour of cooking. Serve with glaze on the side.
Dulce de Leche Ice Cream
Notes: this ice cream is incredibly creamy and really, really delicious. It is the best homemade ice cream I have had.
Makes 1.5 quarts.
From epicurious.com.
2 cups whole milk
1 cup heavy cream
1 lb. dulce de leche (about 1 2/3 cup)
1/8 teaspoon vanilla extract
3/4 cup chopped pecans, glazed (could also just use toasted, but glazed adds a nice crunch)
Makes 1.5 quarts.
From epicurious.com.
2 cups whole milk
1 cup heavy cream
1 lb. dulce de leche (about 1 2/3 cup)
1/8 teaspoon vanilla extract
3/4 cup chopped pecans, glazed (could also just use toasted, but glazed adds a nice crunch)
Bring milk and cream just to a boil in a 3-quart heavy saucepan over moderate heat, then remove from heat and whisk in dulce de leche until dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.
Freeze mixture in ice cream maker until almost firm, then fold in pecans.
Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.
Malted Milk Chocolate Chip Cookies
Notes: these cookies are really good, but they do bake up flat and chewy. They are still delicious, but not the right recipe if you want a bigger/thicker cookie.
Makes about 3 dozen cookies.
From Ree Drummond, Foodtv.com.
2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 rounded cup malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
12 ounces milk chocolate chips.
Preheat oven the 375 degrees F.
Cream the butter, then add sugars and cream until fluffy. Add the eggs and vanilla, and beat until combined. Beat in the malted milk powder.
In a separate bowl, mix together the flour, baking soda, and salt. Add to the butter mixture and beat gently until just combined. Stir in the chocolate chips.
Drop by teaspoonfuls onto an ungreased baking sheet, leaving room for the cookies to spread. Bake for 8-10 minutes. Allow to cool slightly then transfer to cooling racks.
Makes about 3 dozen cookies.
From Ree Drummond, Foodtv.com.
2 sticks unsalted butter, softened
3/4 cup golden brown sugar
3/4 cup granulated sugar
2 whole eggs
2 teaspoons vanilla extract
1/2 rounded cup malted milk powder
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon salt
12 ounces milk chocolate chips.
Preheat oven the 375 degrees F.
Cream the butter, then add sugars and cream until fluffy. Add the eggs and vanilla, and beat until combined. Beat in the malted milk powder.
In a separate bowl, mix together the flour, baking soda, and salt. Add to the butter mixture and beat gently until just combined. Stir in the chocolate chips.
Drop by teaspoonfuls onto an ungreased baking sheet, leaving room for the cookies to spread. Bake for 8-10 minutes. Allow to cool slightly then transfer to cooling racks.
Sweet Homemade Cornbread
Notes: be careful not to overcook for the moistest cornbread.
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan, or an 8-inch cast iron skillet. Pre-heat cast iron skillet in oven if using.
Melt butter in large skillet. Remove from heat and stir in sugar. Add eggs and whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan, or an 8-inch cast iron skillet. Pre-heat cast iron skillet in oven if using.
Melt butter in large skillet. Remove from heat and stir in sugar. Add eggs and whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
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