Danish Cream

 Ingredients:

1 Cup Whipping Cream (unwhipped)

1 Cup Sour Cream

1 Cup Sugar

1/2 tsp. Vanilla

1 Envelope Unflavored Gelatin

2 10oz frozen raspberries (defrosted - or fresh raspberries

Combine the whipping cream with sugar and gelatin in a saucepan. Heat over medium heat, stirring constantly until all the gelatin and sugar is dissolved.  Do not let it boil.

Remove the pan from the heat and cool for 15 minutes.  

Add the sour cream and vanilla.  Stir until well blended.  Cover and put in fridge until you are ready to serve.  Serve topped with berries.  Store leftovers in fridge.

*Grandpa Kim Heaton's favorite dessert!

Fluffy Honey Butter

 

Honey Butter:

• 1 cup (227 g) salted butter, softened
• ½ cup (170 g) honey
• ½ cup marshmallow fluff

Mix all ingredients together with hand mixer.  Serve at room temperature.

FROM: Mels Kitchen Cafe

Edible Cookie Dough Bites

 

INGREDIENTS

• 8 Tablespoons Salted Butter, room temperature
• ½ Cup Brown Sugar
• 1 Tsp. Vanilla Extract
• 1 Cup All Purpose Flour(or wheat)
• ½ Cup Mini Chocolate Chips (I like semi-sweet)

INSTRUCTIONS

• Bake your flour on a baking sheet at 350°F for 5 minutes to kill any bacteria. OR you can microwave it for 60-90 seconds on high.
• While your waiting, mix the butter and sugar together for 2 minutes on high. It is important to use a mixer so the butter and sugar become fluffy.
• Mix in vanilla and then add in your flour (once it is cooled). *If dough is too sticky to roll into a ball, add a little more flour. (Be careful not to add too much!)
• Finally, fold in your mini chocolate chips. Mini works best for bite size balls!
• Use a mini ice cream scoop to get evenly sized balls. Then roll your balls using the palms of your hands until they are nice and smooth.

  You can choose to cut the balls in half before you roll them for mini versions! (That is what I did.)
• Place your bites on a flat plate or baking sheet and put them in the refrigerator to allow them to harden a bit before stashing them away together. This will keep them from sticking together!

NOTES

Store your cookie dough in a sealed container or bag in the fridge for up to one week or in the freezer for up to 3 months!

Fresh Corn Salsa

 

Ingredients

• 2 cups cooked sweet yellow corn kernels, cut off the cob (from 3 cobs*)
• 2 small vine ripe tomatoes (seeded and diced)
• 1/2 cup red onion (diced)
• 1 scallion (diced)
• 1 jalapeño (diced (remove seeds for mild))
• 2 tbsp chopped cilantro
• 1 fresh lime (juice of)
• kosher salt and fresh pepper to taste

Instructions

• Combine all the ingredients and refrigerate for about an hour. Makes about 3 cups.

Notes

*If using frozen, thaw first.

To boil the corn, place peeled ears of corn in boiling water and cook 5 minutes, then drain and cool.

To microwave the corn, place a wet paper towel around each ear of corn and microwave about 3 to 4 minutes, until the corn is tender.

To grill the corn, place peeled ears of corn on the grill over medium heat and cook, turning until charred, about 10 minutes.
FROM: Skinny Taste

Copycat Cafe Rio Pork

INGREDIENTS

Seasoning Mixture:

• 1 tablespoon cumin
• 1 tablespoon regular or smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 2 teaspoons salt, I use coarse, kosher salt
• ½ teaspoon black pepper, I use coarsely ground

Pork:

• 3-5 pounds boneless sirloin pork roast or pork shoulder roast
• 1 cup root beer or cola soda
• 1 cup green salsa or enchilada sauce

Sauce:

• 2 cups red enchilada sauce (see note for homemade version)
• ½ cup light or dark brown sugar
• 8 ounces chopped green chiles, blend for smoother texture, if desired
• 1 cup green salsa or enchilada sauce

INSTRUCTIONS 

• Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
• Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
• Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
• Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
• Slow cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of a slow cooker. Stir to combine. Add the seasoned pork. Cover and cook on low for 8-9 hours or high for 5-6 hours until tender. Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the slow cooker. Add the shredded pork back to the slow cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Cover and cook on high for 15-20 minutes until heated through. Keep warm until serving.

NOTES

Freezing: this cooked pork freezes amazing well. When I freeze, I don't bother heating through on the last step (once the red enchilada sauce and other ingredients are added) since the pork will heat through when thawed from the freezer and ready to serve.

FROM: Mel's Kitchen Cafe

Healthy Pumpkin Muffins

 

Healthier Pumpkin Muffins

Makes 12 muffins; Macros: 6g p / 14g c / 2g f 

1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix
1 scoop vanilla protein powder (I use Clean Simple Eats!)
1 cup canned pumpkin purée
1 large egg 
1 Tbsp vanilla extract
1/2 cup fairlife low fat milk
1 tsp pumpkin spice
1 tsp cinnamon
2 Tbsp sweetener (I use Truvia Sweet Complete but if you use regular sugar, adjust the macros!)
1 tsp baking powder
1/4 cup mini chocolate chips

Preheat oven to 350 degrees and line a full size muffin tin with 12 liners or grease the pan.
In a bowl add pumpkin purée, egg, milk, extract, and sugar substitute. Stir well.
In a separate bowl combine the pancake mix, protein powder, pumpkin spice, cinnamon, and baking powder.
Add dry ingredients into the wet ingredients a bit at a time and stir. Stir just combined. Then fold in 1/2 of the mini chocolate chips.
Scoop into muffin liners with a cookie scoop or large spoon. You won’t need more than one scoop as the muffin batter rises a bit. Add the other half of the chocolate chips to the muffins on top.
Bake for 18-22 minutes or until a toothpick comes out clean. Enjoy!! Keep in the fridge to stay fresh!

Easy Korean Beef Bowls

INGREDIENTS

Quick Slaw:

• 4 cups shredded cabbage (napa, green, purple or a combo) - see note
• 1 cup shredded or grated carrots
• 1 cup chopped cucumbers
• ¼ to ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• Salt and pepper
• Sriracha, to taste

Sauce to End All Sauces:

• ½ cup sour cream
• ½ cup mayonnaise
• 3 tablespoons fresh lime juice
• 1 teaspoon sriracha sauce
• 1 teaspoon garlic powder

Korean Beef:

• 1 ½ to 2 pounds lean ground beef
• ½ cup low-sodium soy sauce
• ¼ cup unseasoned rice vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon minced fresh garlic (4 to 5 cloves) or 1 teaspoon garlic powder

For serving (optional but tasty):

• Hot, cooked rice
• Naan bread
• Avocado slices
• Fresh lime wedges
• Chopped cilantro

INSTRUCTIONS 

• For the slaw, in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro. In a small bowl whisk together the lime juice, soy sauce, olive oil, salt and pepper (start with a pinch of each and add more to taste, if needed), and sriracha. Pour the dressing over the slaw and toss to combine. Refrigerate until ready to serve (it can be made 4-6 hours in advance).
• For the sauce, stir together all the ingredients and refrigerate until ready to serve (it can be made several days in advance).
• For the beef, in a 12-inch nonstick skillet set over medium heat, brown the ground beef, breaking the meat into small pieces, until no longer pink. Drain excess grease.
• To the skillet, add the soy sauce, vinegar, brown sugar, sesame oil, ginger and garlic or garlic powder. Stir to combine and bring the mixture to a simmer over medium heat. Simmer for 3 to 4 minutes until heated through. 
• For serving, to each bowl, add a scoop of rice (if using), add a portion of beef and slaw. Drizzle with sauce. Serve with lime wedges, avocados, and naan bread, if desired. 

NOTES

Slaw: this makes quite a bit of slaw as we like to load up our bowls with a lot of slaw. If you think you might want less, you can halve the slaw ingredients.

To speed up prep time, you can use part of a 14-ounce bag of pre-shredded coleslaw mix (without the dressing) for the cabbage and carrots called for in the recipe. 
FROM: Mel's Kitchen Cafe

Gravy

 Ingredients:

4 C milk

6 Tbs Butter

8 Tbs flour

1 tsp salt

1/4 tsp sage

1/2 tsp poultry seasoning

1/8 tsp thyme

1/8 tsp ginger

1/8 tsp marjoram

dash of pepper

chipped beef (found in the lunch meat section)

Melt the butter over medium heat(don't let it boil).  In a seperate bowl mix flour with 1 cup of milk, mix well so there are no lumps.  Add flour mixture to melted butter in pan.  Heat remaining milk in the microwave, get it close to boiling.  Add milk to butter/flour mixture in pan.

Stir constantly while adding spices and cut up chipped beef.  

As soon as it starts to boil turn off the heat.  It should be thickened and ready to serve.

Serve over buttered toast and scrambled eggs.

FROM: Bruce Brower

See original recipe below (written by Stuart while very young).

Skillet Street Corn

 

Ingredients

• 2 tablespoons butter
• 4 cups frozen corn
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• juice of 1 lime
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 cup cotija cheese
• 1/4 cup cilantro or green onions

Instructions

• Melt butter in a skillet over medium- high heat. Stir in frozen corn. Cook just until corn is heated through, stirring often.
• Stir in mayonnaise, sour cream, lime juice, cumin and chili powder.
• Add half of cotija cheese, stirring until melted.
• Sprinkle the top with remaining cheese and garnish with a dash of chili powder and cilantro or green onions.
  
  
  FROM:  Miss in the Kitchen

Orange Sweet Rolls

 

Ingredients

Orange Rolls

• 4 Tablespoons granulated sugar, divided
• 2 Tablespoons active dry yeast
• ½ cup warm water
• 1 ⅓ cups whole milk, scalded
• 2 large eggs
• 1 ½ teaspoons salt
• 1 Tablespoon orange zest (from 1 orange)
• 5 cups all-purpose flour (625g)

Filling

• ½ cup salted butter, softened
• ½ cup granulated sugar
• 2 Tablespoons orange zest (from 2 oranges)

Orange Glaze

• 1 ½ cups powdered sugar
• 1 Tablespoon orange zest
• 2-3 Tablespoons orange juice

Instructions

• In a small bowl, combine warm water, 2 tablespoons of sugar, and the yeast and allow to proof until foamy, about five minutes. Meanwhile, scald the milk by heating it in a small saucepan over medium-high heat without stirring just until bubbles form around the edge of the pan and the milk starts to steam a bite. Remove from the heat and let cool for 10 minutes. 
• Once the yeast has proofed, stir in the other 2 tablespoons of sugar and the salt. Add eggs and slightly cooled scaled milk along with 2 cups of the flour and orange zest. Beat with the paddle attachment until smooth, about 2 minutes.
• Switch to the dough hook. Add remaining flour 1 cup at a time, kneading until a smooth, soft dough is formed, about 5 minutes on medium speed. Transfer the dough to a large greased bowl and cover tightly with plastic wrap. Let the dough rise for one hour or until doubled in size. 
• Roll out the dough into a large rectangle. Spread softened butter evenly over the surface of the dough, then sprinkle with granulated sugar and reserved orange zest. 
• Fold one long edge of the dough over about ⅓ of the way, then do the same with the other side sort of like folding a piece of paper to fit in an envelope but lengthwise. Use a pizza cutter or sharp knife to cut into 16-20 strips that are about 1-inch wide. 
• Pick up one strip of dough and cross the ends over to form a loop. Push one end of the strip through the loop to form a knot and place the roll on a baking sheet. 
• Repeat with the remaining dough to shape all the rolls, then cover loosely with plastic wrap or a clean kitchen towel and let them rise for 30 minutes until puffy.
• Bake at 400°F for 8-10 minutes or until lightly browned on top.
• Make glaze by combining ingredients and whisking until smooth. Brush or drizzle glaze over the rolls, then let it set up for 30-45 minutes before serving.
  FROM: House of Nash Eats