Apple Crumb Waffles

These apple crumb waffles are delicious. The apples are cooked in a brown sugar syrup topped with a buttery crumb topping. 

Apple Crumb Waffles

Prep Time 30 mins
Cook Time 1 hr
Servings 4

Ingredients
  

Waffles

  • 1/2 cup flour
  • 1/2 cup cake flour
  • 1/4 cup corn starch
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 eggs separated
  • 1/4 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 6 tbsp butter melted
  • 1 tsp vanilla

Sautéed Apples

  • 2 Gala apples cored and sliced thin
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 3 tbsp butter
  • 1/2 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tbsp flour

Crumb Topping

  • 3/4 cup flour
  • 1/3 cup brown sugar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 stick butter melted

Instructions
 

Waffles

  • Preheat the waffle iron according to the manufacturer's instructions.
    2. Sift flours, baking powder, corn starch, and salt in a medium bowl and set aside.
    3. In a second bowl, whisk egg yolks and sugar until the sugar is dissolved and the eggs have lightened to a pale yellow. 
    4. Add vanilla extract, melted butter, milk and butter milk to the egg mixture. 
    5. Combine the milk mixture to the flour mixture and whisk until everything is blended but don't over mix.
    6. Use an electric mixer to whisk egg whites in a third bowl until the egg whites form stiff peaks.
    7. Fold the egg whites into the waffle batter using a rubber spatula.  Do not over mix. 
    8. Spray the waffle iron with non-stick cooking spray and pour about a ladle full of batter into the waffle iron. Close and cook the waffle per manufacturer's instructions until golden brown.

Sautéed Apples

  • Add sliced apples to a bowl. Pour lemon juice over apples, add sugar, brown sugar and cinnamon. Lightly toss apples in the sugar and cinnamon mixture.
    2. Melt butter in a sauté pan over medium heat.  Add apples, and 1 tbsp flour. Stir until flour has dissolved and sugar sauce has slightly thickened. 
    3. Cook for about 5minutes until apples have softened. 

Crumb Topping

  • Preheat oven to 350 degrees.
    2. Whisk together flour, brown sugar ,sugar, salt, and cinnamon in a bowl.
    3. Pour in melted butter and toss with a flexible spatula until large crumbs form.
    4. Bake for 25-30 minutes until golden brown

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Strawberry Mai Tai

This Strawberry Mai Tai combines light rum with pineapple juice, triple sec, almond extract, homemade strawberry syrup and a splash of lime juice resulting in a bright and smooth cocktail.  Sipping this cocktail will make you feel like you’re lounging on the beach.  

Strawberry Mai Tai

Ingredients
  

Strawberry Syrup

  • 1 cup frozen strawberries
  • 1/4 cup water
  • 2 1/2 tbsp sugar

Mai Tai

  • 1/2 cup light rum
  • 2 tbsp lime juice
  • 1/4 cup strawberry syrup
  • 1 cup pineapple juice
  • 1/2 tbsp almond extract
  • 1/2 cup simple syrup

Instructions
 

Strawberry Syrup

  • Put strawberries, sugar and water in a saucepan. Bring to a boil.  Stir constantly, reduce heat and simmer about 20 minutes until thick.  
    2. Strain the strawberries through a fine-mesh strainer. Using the back of a big spoon press the strawberries to get all of the liquid out. 
    3. Chill the strawberry syrup.  

Mai Tai

  • Mix all of the ingredients in a pitcher and chill
    2. Fill 6 glasses with ice.
    3. Pour the Mai Tai into the glasses. 
    How to make simple syrup

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Pistachio Muffins

These pistachio muffins are super easy, soft fluffy, delicious and they’re packed with pistachio flavor. 

Pistachio Muffins

Prep Time 20 mins

Ingredients
  

Pistachio Paste

  • 1 1/2 cup shelled pistachios
  • 2/3 cup sugar

Pistachio Muffin Batter

  • 2 cups flour plus 2 tbsp
  • 1 cup almond flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter room temperature
  • 1 cup sugar
  • 2 large eggs plus 2 egg yolks
  • 1 tsp almond extract
  • 1 1/4 cup milk
  • 2 cups pistachios chopped

Crumb Topping

  • 1 cup flour
  • 1/3 cup pistachio paste
  • 1/2 cup light brown sugar
  • 1/2 tsp salt
  • 1/2 cup melted butter
  • 1/2 cup turbinado sugar (optional)

Instructions
 

Pistachio Paste

  • Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder.
    2. Set aside.

Pistachio Muffin Batter

  • Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
    2. Combine flour, almond flour, baking powder, and salt into a bowl. Set aside
    3. With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
    4. Add almond extract, eggs and egg yolks until well combined.
    5. Reduce speed to low; alternate adding flour mixture and milk.
    6. Gently fold in pistachios by hand.
    7. Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar crumb topping.
    8. Bake until light golden on top, about 30 minutes.

Crumb Topping

  • Whisk together flour, pistachio paste, brown sugar, and salt, in a bowl.
    2. Pour in melted butter and toss with a flexible spatula until large crumbs form.
    3. Sprinkle with turbinado sugar if desired.

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Tropical Lemonade Daiquiri Ice Pops

Cool off with these refreshing Tropical Lemonade Daiquiri Ice Pops.  These delicious boozy ice pops are made with mangoes, pineapple, strawberries, lemonade, simple syrup, rum and a splash of triple sec.

Tropical Lemonade Daiquiri Ice Pops

Prep Time 10 mins

Ingredients
  

  • 1 cup Lemonade
  • 1/2 cup Mango nectar
  • 1/2 cup Simple syrup
  • 1 16 ounce Bag frozen fruit mix mango, pineapple, strawberry
  • 1 cup Rum
  • 2 tbsp Triple sec

Instructions
 

  • Place all ingredients in a blender and blend until smooth.
    2. Using a funnel, pour the mixture into ice pop pouches.
    3. Place in the freezer until frozen solid.

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Spinach and Mixed Berry Smoothie

Get your fruit and veggies in with this Spinach and Mixed Berry Smoothie. Fresh spinach, smooth avocado, ground flaxseeds, apples and mixed berries. 

Spinach and Mixed Berry Smoothie

Prep Time 20 mins

Ingredients
  

  • 6 pints coconut water (3 quarts)
  • 20 oz bag of spinach
  • 1 cup ground flaxseed meal
  • 2 medium apples cored and quartered
  • 2 medium avocados peeled and pits discarded

Instructions
 

  • In two batches, blend coconut water and spinach leaves together in a blender until smooth.
    2. Add ground flaxseed meal, apples and avocados, blend until smooth. 
    3. Add mixed berries and blend until smooth. 
    ** This recipe makes a gallon. I usually use a few pitchers to pour batches of the smoothie into soI can make a large batch at one time.  I pour the smoothie in pint sized containers and freeze half of them. 

Cheesy Chicken Marsala and Seared Potatoes

This classic Italian -American dish is made in a creamy Marsala wine sauce topped with melted mozzarella cheese. 

Cheesy Chicken Marsala with Seared Potatoes

Servings 6

Ingredients
  

  • 1 1/2 pound petite red potatoes
  • 4 tbsp olive oil divided
  • 1 tsp granulated garlic
  • 1 tsp granulated onion
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 2 1/2 pounds thinly sliced chicken breast
  • 3 tbsp flour
  • 6 tbsp butter
  • 1 large sweet onion diced
  • 4 cloves garlic minced
  • 1/2 cup dry Marsala wine
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream

Instructions
 

  • Place potatoes in a medium saucepan; cover with water. Bring to a boil, reduce to a simmer about12-15 minutes or until fork tender. Drain.
    2. Start on chicken while the potatoes are boiling. Season chicken to taste with granulated garlic, granulated onion, seasoned salt, and pepper. 
    3.  Pour 2 tbsp olive oil into a large skillet over medium heat. Brown chicken on both sides, and remove from pan.
    4. The sauce will be prepared in the same skillet.  Add 6 tbsp butter to the skillet, scraping the bottom of the pan as the butter melts to release all of the flavor from the bottom of the pan.  Add onions, cook until soft and then add the garlic. 
    5. Whisk in 3 tbsp flour until smooth.  The flour and the butter mixture will create a loose paste. Pour in marsala wine and bring to a boil.  Allow wine to reduce. 
    6. Add chicken broth, simmer for 5 minutes and finish the sauce with heavy cream. 
    7. Ladle sauce into a baking dish, lay chicken over the sauce. Ladle the sauce over the chicken and top with sliced mozzarella cheese.  (If all of your chicken doesn’t fit in one baking dish, use two. Do not stack the chicken in the baking dish) Place in a 400 degree oven until the cheese melts. 
    8. Once potatoes have cooled cut them in half. 
    9.  In a medium bowl toss potatoes in 2 tbsp olive oil, granulated garlic, granulated onion, seasoned salt, and pepper. 
    10. Heat 2 tbsp olive oil in large skillet.  Place potatoes in pan cut side down.  Cook over medium heat, until potatoes have slightly browned (about 5-7 minutes)

Oven Roasted BBQ Pulled Pork

This oven roasted pulled pork is juicy, fall apart tender and extremely easy to make.  Pulled pork lovers, this recipe is for you!

Oven Roasted BBQ Pulled Pork

This oven roasted pulled pork is juicy, fall apart tender and extremely easy to make. Pulled pork lovers, this recipe is for you!
Prep Time 8 hrs
Cook Time 8 hrs
Total Time 16 hrs

Ingredients
  

  • 8 lb pork butt
  • 5 tbsp HoneyDijon Mustard
  • 2 tbsp bourbon
  • 3 tbsp brown sugar
  • 3 tbsp Montreal steak seasoning
  • 2 tbsp granulated onion
  • 2 tbsp granulated garlic
  • 2 tbsp paprika

Instructions
 

  • In a small bowl whisk Honey Dijon and bourbon together. 
    2. In a bowl, combine the brown sugar, Montreal steak seasoning, granulated onion, granulated garlic, and paprika.
    3. Place pork on a large cutting board, or in a large bowl and rub the Dijon mixture all over the pork. Next, rub the spice rub all over the pork.
    4. Cover pork with plastic wrap, or place pork in a 2 gallon ziploc bag. Marinate pork overnight
    5. Preheat the oven to 300 F.
    6. Remove pork from refrigerator.
    7. Place pork in a roasting pan. Pour 2 cups of water into the roasting pan, and cover with aluminum foil.  Roast pork for about 8 hours, or until fork tender.  (If you are using a boneless pork butt, you can cook it for about 6 hours)
    ***Pork could also be cooked in the slow cooker.
    8. Once pork comes out of the oven. Allow pork to cool a bit. Remove pork from the pan, and begin to pull the pork into a large bowl.  It will be super tender and fall apart right in between your fingers. 
    9. Pour some of the cooking liquid into the pork, and add mix in your favorite BBQ sauce. 

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Mango Lemonade

This mango lemonade is made with fresh mango pulp. The tropical flavors are sure to keep you cool and refreshed on a hot day.

Mango Lemonade

Makes 1 Gallon

Ingredients
  

  • 2 large mangoes
  • 8 large lemons (juiced) (about 2 cups of fresh lemon juice)
  • 2 cups simple syrup
  • 8 cups water

Instructions
 

  • Make the mango pulp. Peel the mango and cut all of the fruit flesh around the core of the mango.
    2. Place the mango flesh in a blender and just mix to a smooth paste. Don’t add water or sugar.
    3. Juice the lemons. 8 large lemons should yield about 2 cups of lemon juice.
    4. Pour 8 cups of water to a  gallon size pitcher, add lemon juice, mango pulp, and simple syrup.
    5. Mix well.

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Corn Pudding

This quick and easy corn pudding makes the perfect side dish to everything from summer BBQ to holiday meals.

Corn Pudding

Prep Time 10 mins
Cook Time 45 mins

Ingredients
  

  • 1/2 cup honey
  • 1/2 cup corn meal
  • 1/2 cup flour
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 2 15 oz cans creamed corn
  • 1/3 cup heavy cream
  • 4 tbsp melted butter unsalted

Instructions
 

  • Preheat oven to 375 Degrees. Grease 19×13 inch baking dish with nonstick cooking spray. 
    2. In a large bowl, beat eggs and honey until combined.  Add corn meal, flour, baking powder and salt, and whisk until all of the dry ingredients are incorporated.  Add creamed corn, butter and heavy cream. Pour mixture into the prepared baking dish. 
    3. Bake 45-55 minutes. 

Butter Pecan Ice Cream

This delicious Butter Pecan Ice Cream is great for summer.  The pecans steep in the cream, infusing it with rich pecan flavor, and toasted pecans are swirled in the ice cream adding a crunchy texture. 

Butter Pecan Ice Cream

This delicious Butter Pecan Ice Cream is great for summer.  The pecans steep in the cream, infusing it with rich pecan flavor, and toasted pecans are swirled in the ice cream adding a crunchy texture. 
Makes 1 Quart

Ingredients
  

  • 1 1/2 cups pecan halves toasted
  • 1 cup chopped pecans toasted
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup light brown sugar
  • 1 tbsp vanilla extract

Instructions
 

  • Preheat oven to 350 degrees.  Line a baking sheet with aluminum foil or parchment paper. 
    2. Separate pecans on the baking sheet. Place 1 1/2 cups of pecans halves on  one half of the baking sheet, and place the 1 cup of chopped pecans on the other half of the baking sheet. (We'll infuse the cream with the pecan halves, and use the chopped pecans to mix into the ice cream.)
    3. Arrange pecans a single layer on prepared baking sheet. Toast until browned and fragrant, about 10 minutes.
    4. When the pecans are done, bring the cream for the ice cream base to a simmer.
    5. Pour 2 cups of heavy cream, and 1 cup of milk into a sauce pan.  Add toasted pecans and bring to a low simmer.  Remove from heat, and allow pecan flavor to infuse into the cream mixture for an hour, then discard the pecans. 
    6. After the pecans have infused in the cream, reheat the cream mixture and whisk in 1 tbsp vanilla extract and 1 cup of brown sugar until dissolved. 
    7. Whisk egg yolks in a medium bowl. 
    8. Slowly whisk about half of the warm milk mixture into the egg yolks. Whisking constantly to prevent the eggs from curdling. 
    9. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until custard begins to thicken.  It should be thick enough to coat the back of a spoon, and hold a line drawn through with your finger.  ** Do not bring the mixture to a boil, the eggs will curdle.
    10. Cool the custard until completely cooled.  Then freeze the custard according to the directions of your ice cream maker. 
    11. About halfway through the freezing process in your ice cream maker add chopped pecans. 

Related Posts

How to Make Vanilla Ice Cream

Pistachio Ice Cream

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Blueberry Biscuits with Sweet Pecan Butter

These blueberry biscuits are soft and pillowy on the inside and crisp on the outside. They are easy to make, and can be made in minutes.  These biscuits are not too sweet, so the Sweet Pecan Butter is great for added sweetness.  

Blueberry Biscuits with Sweet Pecan Butter

Ingredients
  

Blueberry Biscuits

  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 – 1 1/2 cups buttermilk
  • 2 cups blueberries fresh (Not Frozen)

Sweet Pecan Butter

  • 1 stick salted butter softened
  • 1 stick unsalted butter softened
  • 1 cup pecans toasted and chopped
  • 3 tbsp brown sugar
  • 1/2 tsp nutmeg
  • 1 tsp vanilla

Instructions
 

Blueberry Biscuits

  • Preheat oven to 400 degrees. 
    2. Line rimmed baking sheet with parchment paper.
    3. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Add cinnamon and nutmeg. Stir in the blueberries 
    4. Combine buttermilk and vanilla. 
    5. Add 1 cup buttermilk and vanilla mixture to flour mixture and stir with rubber spatula until just incorporated. If your batter is too dry add 1/4 cup of buttermilk to the batter at a time, and mix with your hands. 
    6. Using a 1/4 cup ice cream scoop, drop biscuit batter onto the prepared baking sheet. 
    7. Space biscuits about 1 1/2 inches apart. 
    8. Bake 15-17 minutes. 

SweetPecan Butter

  • Place the softened butter in a medium bowl or stand mixer.
    2. Add brown sugar, nutmeg, vanilla and chopped pecans.  Set your stand mixer to medium speed to combine all ingredients. You can also use a rubber spatula to fold and mix until your mix-ins are completely incorporated.
    3. Serve
    *** To toast pecans, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, about 7 to 10 minutes. 

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Cucumber melon spritzer with mint

This drink is the perfect drink for a 4th of July BBQ. It’s refreshing, easy and is made with just a few ingredients. 

Juicy watermelon is pureed and sweetened with a minty simple syrup, and a touch of sparkling water.  These are sure to quench you thirst on a hot summer day. 

Cucumber Melon Spritzer with Mint

Juicy watermelon is pureed and sweetened with a minty simple syrup, and a touch of sparkling water.  These are sure to quench you thirst on a hot summer day. 

Ingredients
  

CucumberMelon Spritzer with Mint

  • 8 cups Watermelon diced
  • 2 Medium cucumbers seeded and diced
  • 4 cans Watermelon flavored sparkling water (48 ounces)
  • 1 cup Mint Simple Syrup

Mint Simple Syrup

  • 1 cup Water
  • 1 cup Sugar
  • 1/2 bunch Fresh mint

Instructions
 

CucumberMelon Spritzer with Mint

  • In a blender, puree watermelon and cucumber. (This might have to be done in batches)
    2. Strain watermelon and cucumber liquid into a pitcher
    3. Add in 1 cup of mint simple syrup
    4. Pour in 4 (12 oz) cans of watermelon flavored sparkling water (or 48 ounces)
    5. Stir, and serve.

Mint Simple Syrup

  • Bring water and sugar to a simmer in a sauce pan. Add mint. Remove from heat. Let the mint steep in the simple syrup for about an hour or two.
    ** If the simple syrup is made the day before the mint would have a stronger taste in the drink. 

Related Posts

How to Cut a Watermelon
How to Make Simple Syrup

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