Amy's Coffee Cake

1 c. sugar

1 c. butter

2 eggs

8 oz. sour cream

1 tsp. salt

1 tsp. soda

1 tsp. baking powder

2 cups flour

1 tsp. vanilla

Cream butter and sugar.  Add eggs.  Add dry ingredients alternately with sour cream and vanilla.  Put 1/2 batter in 9x13 greased and floured pan.  Sprinkle 1/2 cinnamon mixutre.  Spread remaining batter on top.  Sprinkle remaining topping.

Bake at 350 for 25-30 minutes

Topping:

1/2 c. brown sugar

1/3 c. white sugar

1 tsp. cinnamon

Levain Oatmeal Raisin (or Chocolate Chip) Cookies

These are show-stoppers when you swap the raisins for chocolate chips.  That pinch of cinnamon is a bright addition to the chocolate chip version.  They are huge.  I usually can only eat half of one max. Thanks you, A Bountiful Kitchen.

Ingredients

·       1 cup butter unsalted, cut into tablespoons*

·       1 1/4 cup light brown sugar

·       1/2 cup granulated sugar

·       2 large eggs

·       2 3/4 cups all purpose flour

·       1/4 cup cornstarch

·       1 1/2 cup Old Fashioned Oats

·       1 teaspoon baking soda

·       1/2 teaspoon sea salt I like to use 1 teaspoon

·       1/2 teaspoon cinnamon

·       1 3/4 cup raisins (OR CHOCOLATE CHIPS!!)

Instructions

1.    Pre-heat oven to 425 degrees or 400 convection with rack in center of oven.

2.    In the bowl of a stand mixer, or a large mixing bowl, place cut butter. Mix on low until butter is broken up.

3.    With the mixer on low, add sugars. Blend until there are no visible chunks of butter, about 1 minute on low or medium low.

4.    Add eggs and mix until smooth on low or medium low.

5.    Stop mixer and add flour, cornstarch, oats, baking soda, salt and cinnamon.

6.    Pulse the mixer until the wet and dry ingredients are incorporated. This will take about 10 pulses of the mixer (quick on -off motion) . Then mix on low until the flour disappears.

7.    Mix the raisins in using the pulse motion again.

8.    Using a kitchen scale, measure out 6 oz portions, do not compact the dough or use a cookie scoop, the cookie is meant to have a rough shape! Stack the cookie high so it will still be thick after baking.

9.    Place the cookies on a cookie sheet or jelly roll pan 4-5 per sheet.

10. Bake for 6-7 minutes or until the cookie is barely set and golden on top. C's note: It usually takes me longer.  I look at the crevices of the cookie and wait until they are not wet looking anymore-they've lost the shine-and then pull them out.  It is a very careful process to get it just right because it is such a large cookie.

11. Remove from oven and let sit for at least 30-60 minutes to allow the cookie to set up.

Recipe Notes

-The butter should be barely soft.I can see an indentation when I push my finger into the side of the butter, but the butter will not totally collapse. Either leave the butter on the kitchen counter for about 30 minutes before using or microwave the butter. I remove my butter straight from the refrigerator and microwave it for 18-20 seconds, My microwave is not very powerful, most microwaves will probably need about 10-12 seconds to achieve the right result!
-The size of the eggs will determine the amount of moisture in the cookie to some degree. I recommend using large or extra large eggs. The extra large eggs from Costco are HUGE, so you may need to add a bit of flour 1-2 tablespoons if the dough is wet and sticky after mixing all ingredients together. Fold in the extra flour with a large spoon or spatula.
-sea salt is recommended but not absolutely necessary. I like the flavor of sea salt as opposed to table salt. The next time you have both sided by side, pour a little in your hand and taste the difference!
-You may substitute 2 cups of chocolate chips ( I recommend dark of semi sweet chocolate) for the raisins. C's note:  I only use 1 3/4 cups and they turn out great.

Kalua Pork Sliders with Pineapple-Mango Slaw

Recipe by Our Best Bites

These look like little parties in a bun with the colorful confetti slaw and the taste is amazing. I might double the dressing for the slaw or at least the more flavorful bits.  It is really good as-is though.

Slaw
2 cups shredded purple cabbage (cut shreds into about 1″ pieces)
1/2 red bell pepper, finely diced
1 rib celery
1/3 cup sliced green onions
3 heaping tablespoons chopped cilantro
1/2 cup diced mango
1/2 cup diced pineapple

Dressing
3 tablespoons mayo
1 tablespoon cider vinegar
1 1/2 tablespoons fresh orange juice
1 teaspoon dijon mustard
1 teaspoon celery seed
1 tablespoon sugar
1 heaping teaspoon orange zest
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon onion powder

1-2 dozen Hawaiian Rolls
1 Kalua Pork Roast, about 3 lbs (Click Here for the Recipe)
optional: bbq sauce

Note:  Since you’re putting the slaw on a small bun, make sure to dice everything relatively small so you get a little of everything in each slider!

Combine all slaw ingredients and gently toss.  Whisk dressing ingredients together.  Add dressing to slaw and toss gently until everything is lightly coated.  Chill for 15 minutes.  Slice Hawaiian rolls in half, top with shredded Kalua Pork and a generous spoonful of slaw.  Top with other half of bun.  (If desired, you can squirt just a wee bit of bbq sauce over the pork.  I don’t like to use a lot because it takes away from the simple smoky flavor of the pork, but if you have a sauce you really love, it’s pretty good in there.)

Yield depends on how full you make them. I would estimate 1 1/2 dozen very generously filled sliders and 2 dozen moderately filled ones.  If you try these, let me know how many you got in a comment!

Grilled Vegetable Flatbread Pizza

The perfect lunch-when you have an extra minute, or have a "Make Your Own Pizza Night" with this as a recipe for Mom and Dad and all the regular pizza ingredients for the kids.  Thanks again, Our Best Bites.

Ingredients

·       2 8-9 ounce Flatbreads

·       Nonstick Olive oil or canola spray

·       1 zucchini small-medium, sliced diagonally in thin pieces

·       3 slices red onion horizontally sliced, keep rings intact

·       1 Pinch Kosher Salt

·       Black Pepper

·       4 Tablespoons Pesto

·       4 Tablespoons Ricotta Cheese part skim

·       1/2 Teaspoon Garlic minced

·       2 Teaspoons Lemon Juice fresh squeezed

·       2 Tomatoes sliced thin

·       4 Ounces Mozzarella Cheese fresh, sliced thin

·       2-3 Tablespoons basil fresh, chopped

·       2 Teaspoons Balsamic Vinegar

Instructions

1.             Preheat oven to 400 degrees.

2.             Place flatbreads on a baking sheet and bake for 8 minutes.

3.             Remove from the oven.

4.             Heat a large indoor grill pan (or outdoor grill) to medium heat.

5.             Lightly spray one side of the zucchini and onion rings and sprinkle with salt and pepper.

6.             Grill the zucchini and onions oil side down for 3-5 minutes or until grill marks appear.

7.             Spray the other side with oil and sprinkle with salt and pepper, flip the vegetables and cook an additional 3-5 minutes.

8.             While vegetables are cooking, combine pesto, ricotta, garlic and lemon juice in a bowl.

9.             Spread the mixture on baked flatbreads, layer the zucchini, onions, tomatoes and mozzarella on the flatbreads.

10.          Return the flatbreads to the oven for 10-12 minutes or until the cheese is melted.

11.          Sprinkle with basil and balsamic vinegar and serve.

Black Bean and Mango Quesadilla

Black Bean and Mango Quesadillas
Recipe by Our Best Bites

(You should really click that link to see just how delicious this recipe really looks...and is)

Ingredients
1  cup diced mango (about 1 medium/large mango, 2 small ones)
1/4 cup diced red onion
1/4 cup diced red pepper
1-2 tablespoons finely minced jalapeno pepper
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1 can black beans, rinsed and drained
1/4 teaspoon ground cumin
1/4 teaspoon coriander
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt and pepper
1 1/2 tablespoon water
1-2 cups shredded pepper jack cheese
4-6 small/med flour tortillas

Instructions
Preheat a non-stick griddle or skillet to medium high heat.

Combine mango, red onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Sprinkle with a couple pinches of salt and a few cracks of pepper.  Gently stir to combine and place in fridge to chill.

Place beans, water, cumin, coriander, onion and garlic in a microwave-safe bowl and stir.  Cover with plastic wrap and prick plastic with a fork to vent.  Microwave for about 1 1/2 minutes (microwaves vary) until beans are hot.  Use a fork to lightly mash beans, leaving some beans still in tact.  Season with salt and pepper to taste.

Lightly brush pan with a little oil and place tortillas on it.  Sprinkle tortillas with pepper jack cheese (I use a generous 1/4 cup on 6-inch tortillas) and cook until cheese is melted and tortillas are toasted and golden brown.

Remove from heat and divide bean mixture between tortillas, top with mango salsa and fold tortillas in half.  Use a pizza cutter to cut into wedges.  Serve with sour cream if desired.

Sheet Pan Fajitas

Guys... Just made these for the fam + Mike's brothers and they were a MAJOR hit!

Thank you Our Best Bites!

1 1/2-2 pounds boneless, skinless chicken thighs, trimmed and sliced
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
**I added half a head of cauliflower to add bulk since I was feeding so many people and it was delicious.**
3–4 tablespoons olive oil 2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2 limes for squeezing
handful of cilantro

optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees.  Have a large sheet pan ready (cover with foil or parchment for easy clean-up). 

Place sliced chicken, onions, and peppers in an extra large mixing bowl.  Drizzle on oil and all seasonings. Toss to coat.   

Spread chicken and pepper mixture out evenly on baking sheet and place in oven.  Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  If desired, place under broiler for a quick minute to brown. 

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc. 

Salted Caramel Chocolate Cake

Recipe Credit: Baker By Nature

It's our new favorite Birthday Cake

Salted Caramel Chocolate Cake

prep 1 hour, 1 min

cook 30 mins

total 1 hour, 31 mins

author bakerbynature

Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!

Ingredients

• For the chocolate cake:
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water
• For the salted caramel chocolate frosting:
• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce
• Garnish:
• 1 and 1/4 cups salted caramel sauce (please see post for more on this)
• Flaky sea salt

Instructions

1. For the chocolate cake:
2. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
5. For the chocolate frosting:
6. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
7. Assembly:
8. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

Notes

Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results, follow the recipe as written. 

Easy Homemade Salted Caramel Sauce

(or just use your favorite jar of caramel sauce)

prep 5 mins

cook 15 mins

total 20 mins

author ashley manila

yield 1 cup

This is an easy and foolproof recipe for Salted Caramel Sauce! If you have 20 minutes, you can make this!

Ingredients

1 cup granulated sugar

1/2 cup water

4 ounces (1 stick) butter

1/2 cup heavy cream

1/2 tablespoon pure vanilla extract

1 teaspoon flaky sea salt

Instructions

Whisk together granulated sugar and water in a medium-sized saucepan with tall sides. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove. Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 9 to 10 minutes, maybe longer depending on your stove. Do not stir during this process! Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively! Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed.

Notes

• You may use salted or unsalted butter.
• You may make this caramel sauce up t0 2 weeks in advance. Just be sure to tightly cover it (I love storing mine in mason jars)  and store it in the refrigerator.
• Heavy cream can be found in the diary aisle in most grocery stores. Whipping cream may also be used. Do not use milk!
• All stoves run a little differently, so be sure to watch the caramel as it evolves, and time accordingly. You might need to add an additional 5 or even 10 minutes to the boil time if your stove top runs low.

Sharon's Lasagna

Sharon’s Lasagna

When James was born, a neighbor brought me the most delicious lasagna.  It was a recipe of her friend’s who had passed away.  I love that she strengthened our friendship in memory of a friendship that strengthened her life through serving and sharing Sharon’s delicious food with us.  

1 lb. ground beef/turkey

1 lb. sausage

1 onion

1 cup zucchini/squash

1 cup mushroom

Garlic

16 oz packaged oven ready lasagna noodles

4 eggs

32 oz. ricotta cheese

16 oz. mozzarella cheese

16 oz Italian cheese

1 tsp parsley

1 tsp oregano

1 tsp basil

Preheat oven to 375. Brown ground beef and sausage.  Cut sausage into small pieces.  Saute onion, pepper, zucchini/squash, mushrooms and garlic in saucepan; then add sauce to pan.  Heat sauce. Combine egg, ricotta cheese, and spices in small bowl.  In baking dish, put layer of sauce on bottom of pan to prevent sticking g and layer: noodles, ricotta mixture, sauce and cheeses.  Repeat layers.

Bake 45 minutes at 375 F.  Let stand 10 minutes before serving.  Enjoy!

Baked Kale Chips

I just love them!!

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil

• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Chocolate Pudding

This is from one of Christina's recipe books. I asked her for the recipe a while back and then had a hard time finding it, so posting it here so I know where to find it next time! It's a keeper!

2 1/2 c. fat free milk, divided
1/3 cup sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 large egg yolks, lightly beaten
2 tsp. butter
1 tsp. vanilla extract
5 ounces semisweet chocolate, chopped

Place 2 cups milk in a medium, heavy saucepan; bring to a boil. Combine sugar, cornstarch, and salt in a large bowl, stirring well with a whisk. Combine 1/2 cup milk and egg yolks, stirring well with a whisk. Add egg yolk mixture to sugar mixture, stirring well.

Gradually add half of hot milk to egg yolk mixture, stirring constantly with a whisk. Return milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat. Add butter, vanilla, and chocolate, stirring until melted.

Spoon pudding into a bowl. Place bowl in a large ice filled bowl 15 minutes or until pudding is cool, stirring occasionally. Cover surface of pudding with plastic wrap; chill.

Tricia’s Amazing Breadsticks

1 cup warm water

2 tsp. yeast

1 heaping Tbsp. sugar

½ tsp. salt

2 ½ cups flour

¼ cup butter

parmesan cheese

garlic salt

Dissolve yeast and sugar in water.  Add slat and flour.  Knead until ingredients are mixed well.  Raise for 30 minutes.  Preheat oven to 375. Melt butter in 9x13 pan in oven while preheating. Roll out in the shape of a 9x13 pan (actually just a tad smaller because strips will stretch as you dip them in the butter), cut down the middle lengthwise and cut in strips widthwise.  Add breadsticks to pan one at a time first dipping one side in melted butter and than flipping it, so the buttered side is now on top. When all the dough is in the pan, sprinkle buttered breadsticks with parmesan cheese and garlic salt.  Bake for 15-20 minutes.