5-Ingredient Cookie Dough Bread. Despite using no flour at all, it’s super soft and spongy. It also only requires a total of five ingredients, including the all-stars that give it that beloved cookie dough flavor: cashew butter and unsweetened chocolate chips. If you want to try it for yourself, here’s everything you’ll need.
Cookie dough bread
Ingredients
4 eggs
1 tbsp apple cider vinegar
1 tsp baking soda
1 cup of cashew butter
unsweetened chocolate chips to taste
Directions
1. Whisk all ingredients (except chocolate chips) in a stand or electric mixer until well incorporated.
2. Fold in desired amount of chocolate chips then pour batter into a standard bread loaf pan lined with parchment paper. The batter may be runny depending on the nut butter used; this is normal.
3. Top with extra chocolate chips if desired, and bake for 30 minutes at 350°F.
Yummy for the Tummy. Stuffed Avacados. You have so many different ways to use Avocados. Instead of filling her avocados with grains, eggs, and other typical stuffed avocado ingredients, Lauren Kirchmaier, the recipe developer behind Flora & Vino, went the sweet (and plant-based!) route with her Superseed SunButter Stuffed Avocados. After halving and pitting her avocados, she filled them with a handful of healthy toppings: organic sunflower butter, sunflower seeds, chia seeds, hemp hearts, and date paste or maple syrup. That’s all you need.
Dessert stuffed avocados
Ingredients:
avocados, split in half and pits removed Organic SunButter, or your sunflower butter of choice
sunflower seeds
chia seeds
hemp hearts
date paste or maple syrup
Directions:
1. Take an avocado half and fill in the center with SunButter.
2. Sprinkle avocado with sunflower seeds, chia seeds, and hemp hearts.
3. Drizzle with date paste and serve immediately.
These are the surprising avocado health benefits you should know about:
Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.
Whipped Shortbread Cookies. Try them, you’ll like them. Whipped shortbread cookies may look fancy, but they are incredibly simple to make. This four ingredient recipe for melt-in-your-mouth Whipped Shortbread Cookies is an absolute necessity for the holiday baking season. Decorate with chocolate, sprinkles, jam – the possibilities are endless.
Optional: sprinkles, colorful candies, melted chocolate, jam for toppings and fillings
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 300ºF. 1
Using a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy.2
In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter and sugar mixture.3
Scoop dough by the tablespoon and roll into a ball with palms. Place on an ungreased baking sheet, leaving 1-inch between each cookie. Press lightly with a fork or create an indentation with thumb or spoon (for filled thumbprint cookies).4
For pressed cookies, add sprinkles to the cookies before baking.5
For filled thumbprint cookies, spoon a teaspoon of jam into the indentation before baking. Alternately, fill with caramel sauce or fruit curd after baking.6
Let’s do Tuscan white bean toast. The super garlicky Tuscan white beans that are served with the bread can be better than the pasta. The plant-based mix isn’t just healthy, as it contains high amounts of fiber and plant-based protein, but it’s loaded with flavor. Instead of something only to enjoy before your main course, it can easily stand on its own for a healthy meal—just ask Erin Clarke, creator of Well Plated and author of The Well Plated Cookbook, who created a simple recipe that can be put together in record time.
Tuscan white bean toasts with garlic and tomatoes
Ingredients
4 slices of thick, good quality whole wheat bread
3 tablespoons plus 4 teaspoons extra-virgin olive oil, divided
1 small shallot (finely chopped)
1 pint cherry tomatoes (2 cups, left whole)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves minced garlic
2 teaspoons red wine vinegar
1 teaspoon honey
1 15-ounce can reduced sodium white (cannellini) beans, rinsed and drained
2 tablespoons finely grated Parmesan (can use dairy-free or nutritional yeast)
1 tablespoon chopped fresh thyme
Directions.
1. Place a rack in the upper third of your oven and preheat the oven to 400°F. Arrange the bread in a single layer on a parchment lined baking sheet. Brush each side with 1/2 teaspoon olive oil. Bake for 5 minutes, then flip the slices and return to the oven. Continue baking until the bread is nicely toasted, about 5 additional minutes. Remove from the oven and set aside.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large, nonstick skillet over medium heat. Add the shallot, tomatoes, salt, and pepper. Let cook, stirring occasionally, until the tomatoes break down and their juice begins to caramelize in the skillet, about 10 to 12 minutes.
3. Stir in the garlic, red wine vinegar, and honey. Let cook 30 seconds, or until just fragrant, then stir in the white beans. Let cook 1 to 2 minutes, until the beans are warmed through. Taste and adjust seasoning as desired.
4. To serve, arrange the toasted bread slices on plates. Top with generous spoonfuls of the tomato bean mixture, then sprinkle with Parmesan or nutritional yeast and thyme. Enjoy immediately.
Due to their higher carb content, many people avoid potatoes when trying to lose weight, but they shouldn’t.
Whole potatoes are loaded with vitamins, fiber and other important nutrients. They also contain a certain type of starch called resistant starch (8, 9).
Resistant starch contains half the calories of regular starch (2 instead of 4 calories per gram). In your digestive system, it acts a lot like soluble fiber, helping you feel full.
Because adding resistant starch to meals helps satisfy hunger, it causes people to eat fewer calories (10, 11).
Interestingly, cooling potatoes after they’re cooked increases their resistant starch content. In fact, studies show that cooling and reheating potatoes multiple times continues to increase their hunger-suppressing effect (12).
In a study that measured the ability of 38 foods to satisfy hunger, boiled potatoes ranked the highest (1).
While boiled potatoes were the most satisfying food tested, fried potato chips were found to be three times less filling.
Cover Songs and Bands. We’re going to do the pretender bands and songs. In popular music, a cover version, remake, cover song, revival, or simply cover, is a new performance or recording by someone other than the original artist or composer of a song.
A cover band (or covers band) is a band that plays songs recorded by someone else, sometimes mimicking the original as perfectly as possible, and sometimes re-interpreting or changing the original. These remade songs are known as cover songs. New or unknown bands often find the format marketable for smaller venues, such as pubs, clubs or parks. The bands also perform at private events, for example, weddings and birthday parties, and may be known as a wedding band, party band, function band or band-for-hire. A band whose covers consist mainly of songs that were chart hits is often called a top 40 band. Some bands, however, start as cover bands, then grow to perform original material. For example, The Rolling Stones released three albums consisting primarily of covers before recording one with their own original material.
Taco Casserole is The Simple Twist Your Taco Tuesday Desparately Needs. OK so it’s Monday.
Is TacoTuesday popular at your house? If it is, but you want to switch up the routine a bit, this Taco Casserole is the perfect addition to your weekly meal plan and I promise you’ll love its simplicity and look like a genius to your entire family.
This foolproof dish can be on the table in less than an hour, and has all the flavors your kids love in their tacos. Not to mention, it’s really fun and easy to make, so little hands can even help in the kitchen crushing up those tortilla chips!
Taco Casserole
By Krista Marshall
Serves
4-6
Active Time
Total Time
Ingredients
1 lb ground beef
1 packet taco seasoning
1 (16-oz) can refried black beans with onion and garlic
1 (16-oz) jar mild chunky salsa
1 green pepper, chopped
1 (2.2-oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 cup shredded taco blend cheese
1 cup shredded lettuce
2-3 cups tortilla chips, slightly crushed
Directions
Preheat oven to 350.
Add enough broken tortilla chips to bottom of 9×13 dish to cover.
In a large skillet brown beef until no longer pink.
Add taco seasoning, stir well.
Add beans and salsa.
Stir well.
Cook 5-7 minutes to allow flavors to combine.
Add to top of chips.
Spread evenly.
Add green pepper and ⅔ chopped tomato.
Sprinkle top with cheese and bake for 20-25 minutes until cheese melts.
Top with optional ingredients (tomato, lettuce, black olives, more broken chips) before serving.
Kitchen Counter
Serves 4-6.
Cook’s Note
If you can’t find the refried black beans, a can of traditional ones will work too.
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Healthy Blueberry Pie. When it’s filled with the best of the best of seasonal fruit. Peaches, strawberries, it’s all fair game. But honestly, blueberry pie is what truly takes the cake, er, pie slice.
In a food processor , mix the flour and salt. Add in the coconut oil and flax egg and pulse until a dough starts to form.
Press the dough into a glass pie dish and bake for about 9-10 minutes.
In a medium saucepan, combine the blueberries, maple syrup, water, lemon juice, cinnamon, and salt. Bring to a boil and then turn down and simmer for about 3-5 minutes.
Once the mixture is done simmering, add in the chia seeds and arrowroot and mix well. Let the mixture sit for about 5 minutes.
Pour the blueberry mixture into the pie crust and bake for 15-20 minutes.
by Melissa King
Recipe Notes
Please keep the pie stored in the fridge. It should last at least a week. You may even be able to freeze it, but I haven’t tried to say for sure. The crust recipe I used was from Elana’s Pantry .
Skillet-Baked Pumpkin Rolls Damn, These Are Delicious. Coated in a pumpkin spice and sugar mixture and brushed with melted butter, they’re melt-in-your-mouth-fantastic. A straightforward recipe is always appreciated, and if the ingredient list and instructions are short, even better! Pop that can open, cut each roll into quarters, coat, and bake. For a bit of a crunch, you can sprinkle candied pecans or chopped walnuts as a bonus. That’s all there really is to it.
Notes. This is a Trader Joe Recipe, you can substitute.
If you cut the recipe in half, keep pumpkin rolls in the oven for about 15-20 minutes.
Preheat oven to 350°F. Grease a 10-inch cast-iron skillet with coconut oil spray.
Remove pumpkin rolls from packaging, set icing aside. Lay each roll flat and cut into quarters.
In a small bowl, combine sugar and pumpkin spice. Coat each quarter piece in spice mixture and place in skillet (should be a snug fit).
Brush rolls with melted butter. Place skillet on center oven rack and bake for 25-30 minutes.
Remove from oven. In a small bowl, combine one icing packet with 2 tablespoons water. Brush over baked pumpkin rolls and sprinkle chopped pecans (optional). Serve extra icing on the side as dipping sauce.
Let’s add some Bass to the Music. The bass guitar, electric bass, or simply bass, is the lowest-pitched member of the guitar family. It is a plucked string instrument similar in appearance and construction to an electric or an acoustic guitar, but with a longer neck and scale length, and typically four to six strings or courses.
In the 1930s, musician and inventor Paul Tutmarc of Seattle, Washington, developed the first electric bass guitar in its modern form, a fretted instrument designed to be played horizontally. The 1935 sales catalog for Tutmarc’s company Audiovox featured his “Model 736 Bass Fiddle”, a solid-bodied electric bass guitar with four strings, a 301⁄2-inch (775-millimetre) scale length, and a single pickup.[8] Around 100 were made during this period.[9] Audiovox also sold their “Model 236” bass amplifier.[10]
Let’s hear it for the instrumentals. Any type of music, no vocals. An instrumental is a recording without any vocals, although it might include some inarticulate vocals, such as shouted backup vocals in a Big Band setting. Through semantic widening, a broader sense of the word song may refer to instrumentals. The music is primarily or exclusively produced using musical instruments.
In a song that is otherwise sung, a section that is not sung but which is played by instruments can be called an instrumental interlude, or, if it occurs at the beginning of the song, before the singer starts to sing, an instrumental introduction. If the instrumental section highlights the skill, musicality, and often the virtuosity of a particular performer (or group of performers), the section may be called a “solo” (e.g., the guitar solo that is a key section of heavy metal music and hard rock songs). If the instruments are percussion instruments, the interlude can be called a percussion interlude or “percussion break”. These interludes are a form of break in the song.
Swiss cheese. A railroad. Hardworking people. A painter. Brick factories and coal mines. All these have a part in Sugarcreek’s history. In 1882, a railroad built in the Sugar Creek valley brought new opportunities. The depot was about a mile east of Shanesville, and a cluster of buildings soon sprang up around it. By 1888, the growing settlement wanted its own post office and a new name. Previously known as “the town east of Shanesville,” the area became “Sugar Creek,” named after a nearby stream. Eventually the two villages grew together, but it wasn’t until 1969 that they officially merged under the name of Sugarcreek.
Years before the new railroad, however, early settlers had moved into the untamed wilderness of Sugar Creek valley. Amish families were some of the first to arrive, along with other German and Swiss families. With hard work and determination, they cut down the heavily forested area and settled on the hills of Sugarcreek. The Swiss immigrants brought with them their cheese making skills and opened small cheese factories. Over time, Sugarcreek became known as the center of the Swiss cheese making industry in Ohio. Today local descendants of the Swiss immigrants continue the cheese making legacy, using milk from local dairy farms.
To promote Swiss cheese and invite visitors to the area, Sugarcreek held its first annual Swiss festival in 1953. The festival, which centered on Swiss cheese and traditional Swiss dress, music, food, and games, was a huge success and became an annual event that drew thousands of visitors every year.
Bobbi Brown’s Zucchini Pasta. Here’s a lady who gives us a quick meal that’s tasty. You’re probably looking at 10-15 minutes. This is a go-to recipe. You’ll love the combination of the zucchini nooldes, tuna and zesty Italian spices
In a hot pan, heat olive oil. Add herbs and saute until fragrant, a couple minutes. Add in zucchini pasta and saute until tender. Mix in tuna or beans and marinara sauce until well coated and mixed. Season with salt and pepper. Garnish with parmesan if using. Serve hot.
The Paloma is a drink that hails from the vibrant and incredibly culturally layered country of Mexico. It is normally made using a tequila base, lime juice, a grapefruit-flavored soda (dealer’s choice between something generic, Fresca, Squirt, or Jarritos), a lime wedge and is served on the rocks.
Like many drinks, there are different variations that can be incorporated so that all may enjoy them. For example: don’t like grapefruit, use club soda as a possible option (this is a great substitution if you want to go sugarless).
But the below recipe is a take on the Paloma that is like no other. Jaime Salas, Ambassador for Milagro Tequila, shared with HOLA! USA his super simple and delightful recipe using this premium tequila below!
Ingredients:
1 ½ parts Milagro Reposado
½ part Ancho Chili Liqueur
½ part Fresh Lime Juice
3 parts Grapefruit Soda
Lime Wheel
Preparations:
Using a lime wedge, wet the rim of the glass and salt half the rim. Add ice, Milagro Reposado, Ancho Reyes and grapefruit soda. Squeeze a wedge of lime and discard.
Colonial Williamsburg. A great place to visit. I’ve been here at least a dozen times. A great place for a family vacation. Or someplace for the amateur historian. Stop in and see what you’ve been missing.
Colonial Williamsburg is the largest outdoor living museum in the country, upholding our educational mission through immersive, authentic 18th-century experiences and programming for our guests. In 1926, the Reverend Dr. William Archer Rutherfoord Goodwin, with the financial backing of John D. Rockefeller Jr., began to restore Williamsburg to its original colonial state, starting with the purchase of the historic Ludwell-Paradise House. Today, Colonial Williamsburg’s Historic Area houses restored and historically preserved buildings, 88 of which are originals.
Donations enable the research, documentation and interpretive training fundamental to the presentation of programs in Historic Area buildings, trade shops, and museums. Donations support the acquisition and conservation of art, preservation and maintenance of buildings, production of publications and audiovisual programs, and all educational activities. Thousands of philanthropic corporations, foundations and individuals are helping to build a base of financial support for The Colonial Williamsburg Foundation.
Top Chef Kevin Gillespie’s All-Star Banana Pudding Will Become a Family Favorite. Yes I’m sharing my space with another chef. He’s got a winner here. Nobody does it better than Grandma. Enjoy.
Warm Banana Pudding
By Kevin Gillespie
Serves
12
Active Time
Total Time
Ingredients
2 cups half-and-half
2 cups whole milk
1 vanilla bean pod, split
1½ tsp vanilla extract, divided
2½ cups sugar, divided
8 large eggs, separated
1 cup flour
1 tsp salt
6 Tbsp butter, cubed
1 (12-oz) loaf lb cake, sliced ¼ inch thick
½ cup strong brewed coffee
8–9 very ripe bananas, peeled and cut into ½-inch coins
½ tsp cream of tartar
Directions
Preheat oven to 375°F.
In a large saucepan over medium-high, combine half-and-half, milk, vanilla bean pod and ½ tsp extract. Cook 4 minutes or until bubbles start to form around edges; remove from heat. Fish out vanilla pod. Use a paring knife to split pod and scrape out beans; add to milk mixture. Discard pod.
In a large bowl, whisk 2 cups sugar and yolks 1 minute or until very thick and pale yellow. Sift in flour; add salt. Stir to combine. Slowly whisk in ¾ cup milk mixture. Whisk yolk mixture into pan. Return pan to medium heat; cook 8 minutes or until thickened, stirring constantly. Remove from heat. Whisk in butter, 1 cube at a time, until incorporated. Blend with an immersion blender 1 minute. Press pudding through a fine-mesh strainer to remove any remaining lumps.
Arrange pound cake in a single layer on a baking sheet. Place in oven 6 minutes or until lightly browned. Remove from oven; turn slices. Toast 4 minutes or until lightly browned. Remove from oven; brush both sides with coffee.
Spoon about 1½ cups pudding into bottom of a 2-quart deep casserole dish. Layer pound cake and bananas on top. Repeat process, ending with a layer of pudding.
In a small bowl, whisk remaining ½ cup sugar and cream of tartar. Place egg whites in bowl of a stand mixer fitted with a whisk attachment, beat 2 minutes or until thick and frothy. With motor running, gradually add sugar mixture. Add remaining 1 tsp extract; beat until soft peaks form.
Mound meringue on top of pudding; spread to cover evenly and seal at edges. Use back of a spoon to swirl meringue into peaks. Bake 5 minutes or until peaks are browned. Let stand 15 minutes before serving.
This Kale and Mushroom Lasagna recipe will soon become part of your regular pasta night rotation.There’s literally never a bad time for pasta. Even during the hottest summer weather, nothing quite beats a plate of spaghetti or a bowl of pesto-drenched ravioli. But if you’re sick of just boiling noodles and tossing them with sauce, Chef and Well+Good Council member Candice Kumai has the 201-level recipe that every pasta-lover should know how to make: lasagna. Yes, the layered pasta dish looks complicated and intimidating, but this recipe is super easy to follow and comes together in under an hour. The best part? It’s filled with vegetables and is vegetarian-friendly—just look for a Parmesan that uses vegetarian rennet or is explicitly labeled vegetarian. Trust us: This kale and mushroom lasagna recipe will soon become part of your regular pasta night rotation.
One-Pan Kale Mushroom Lasagna
Serves 6
Ingredients
Olive oil cooking spray + for the baking dish 2 tablespoons extra-virgin olive oil
1⁄2 yellow onion, finely chopped
4 cups sliced cremini mushrooms
2 cups shredded lacinato kale leaves
2 cups part-skim ricotta cheese 3 cups Homemade Kale Marinara Sauce (or jarred organic marinara)
6 no-boil lasagna sheet noodles
1⁄4 cup finely grated Pecorino Romano or Parmesan cheese
1. Preheat the oven to 375 ̊F. Lightly spray a 9 x 13-inch baking dish with olive oil cooking spray, and set aside.
2. In a large sauté pan, warm the olive oil over medium-low heat. Add the onion and cook until translucent, 6 to 8 minutes. Add the mushrooms and shredded kale, and cook for an additional 5 minutes, stirring occasionally. Remove from heat, and let cool slightly.
3. Put the ricotta cheese in a large bowl, and, using a spatula, gently fold in the cooled mushroom-kale mixture until completely incorporated.
4. Using the prepared baking dish, assemble the lasagna in six layers as follows: 1 cup marinara sauce, spread evenly; 3 lasagna noodle sheets (arranged in a single layer); 3⁄4 cup of the kale-mushroom-and ricotta mixture, spread evenly. Repeat the layering a second time, then top with the remaining kale-mushroom and ricotta mixture, and finish with grated Pecorino Romano or Parmesan cheese on top.
5. Cover with aluminum foil, and bake in the preheated oven, on the middle rack, for about 25 minutes. After 20 minutes have passed, remove the foil from the baking dish and move the baking dish to the top rack. To finish, bake, uncovered, for another 5 to 10 minutes, depending on how you love your lasagna finished.
Heading for the weekend and the end of summer. Lets do songs about water, summer, and any song that has you wishing life is nothing but a bowl of cherries. Songs that make you happy.
On a side note, we’ve only been here for less tan a week and the response has been great. And the interest in my Amazon link has been awesome.
