Banana Berry Baked Oatmeal

 

• ▢2 1/2 cups rolled oats
• ▢1 teaspoon baking powder
• ▢1/2 teaspoon baking soda
• ▢2 teaspoons cinnamon
• ▢2 Tablespoons chia seeds (optional)
• ▢2 Tablespoons flax seeds (optional)
• ▢1/4 teaspoon salt
• ▢2 medium bananas (mashed)
• ▢2 large eggs
• ▢1/4 cup maple syrup
• ▢1 1/2 cups almond milk (or milk of choice)
• ▢1 teaspoon vanilla
• ▢1 cup blueberries (frozen or fresh)

Topping (optional)

• ▢1 medium banana (sliced)
• ▢2 Tablespoons brown sugar
• ▢1/4 cup chopped walnuts
• ▢extra blueberries

• Preheat the oven to 350 degrees F.
• Mix together the rolled oats, baking powder, baking soda, cinnamon, chia seeds, flax seeds, and salt in a large mixing bowl.
• Mash the bananas in a separate bowl until smooth.
• Add in the eggs, maple syrup, almond milk, and vanilla.
• Whisk until the liquid ingredients are smooth.
• Pour the liquid ingredients into the dry ingredients and mix just until well combined.
• Add in the blueberries and mix.
• Spray a 9×9 inch or 11×7 inch casserole dish (or baking pan) with oil and pour the batter into the dish.
• Add any of the optional toppings (banana, brown sugar, walnuts, and/or extra blueberries).
• Bake for about 40-45 minutes.

(Source: https://www.jaroflemons.com/blueberry-banana-baked-oatmeal/)

Banana Bundt Cake

 FOR THE CAKE:

• 2 cups all-purpose flour
• ▢1 tsp baking powder
• ▢1 tsp baking soda
• ▢1/4 tsp salt
• ▢1/2 cup butter, softened
• ▢3/4 cup light brown sugar
• ▢3 tsp vanilla
• ▢2 large eggs
• ▢1 cup buttermilk
• ▢2 bananas , mashed

FOR THE FROSTING:

• 4 oz cream cheese , softened
• ▢1/4 cup butter , softened
• ▢1 1/2 cups powdered sugar

Preheat oven to 350. Grease well or butter and flour your bundt pan.

Combine the flour, baking powder, baking soda, and salt. 

In a separate bowl, beat the butter and brown sugar until light and fluffy. Beat in the eggs and vanilla.

Mix in the buttermilk and mashed bananas. Slowly add the dry ingredients, stirring gently, just until fully incorporated.

Pour into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.

Allow to cool for about 30 minutes before inverting it out of the pan. Frost with cream cheese frosting.

Frosting: Cream butter and cream cheese together. Add powdered sugar and beat for several minutes, until smooth and fluffy. Add more powdered sugar, if needed.

(Source: Banana Bundt Cake - Tastes Better From Scratch)

Best Ever Guacamole

•  3 avocados, ripe
• 1/2 small onion, finely diced
• 2 Roma tomatoes, diced
• 3 tablespoons finely chopped cilantro
• 1 jalapeno pepper,  finely diced
• 2 garlic cloves, minced
• 1 lime, juiced
• 1/2 teaspoon sea salt

Slice the avocados in half, remove the pit, and scoop into a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

(Source: Best Ever Guacamole (Fresh, Easy & Authentic) | Downshiftology)

Flourless Chocolate Cake

For the cake:

• 1 cup  semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs slightly beaten
• 1/2 cup  Dutch process cocoa powder

For the chocolate ganache:

• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

• Preheat oven to 375 degrees F. Grease an 8-Inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
• To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 
• Add the sugar, salt, and vanilla extract and stir to combine. 
• Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don’t over mix. 
• Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
• Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
• While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
• Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
• Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

(Source: Flourless Chocolate Cake {Easy} - Two Peas & Their Pod (twopeasandtheirpod.com))

Loaded Hash Brown Breakfast Casserole

 

• 20 ounce package frozen diced or shredded hash browns
• 1 white or yellow onion, diced
• 1 red bell pepper, diced
• 1 pound ground sausage 
• 4 ounces diced green chiles 
• 10 large eggs
• 2 cups half and half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese

INSTRUCTIONS

• Preheat oven to 350 degrees F and lightly grease a 9x13 pan.
• Add frozen hashbrowns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
• In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
• Pour egg mixture on top of hashbrown mixture in the prepared pan.
• Cover the pan with aluminum foil and bake in the preheated oven for 45-60 minutes until eggs are set.

(Source: https://thestayathomechef.com/hash-brown-breakfast-casserole/#jump-to-recipe)

Hot Fudge Sauce

 

• 1/2 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 2/3 cup milk chocolate chips
• 2 cups granulated sugar
• 12 ounce can evaporated milk
• 1 teaspoon vanilla extract

INSTRUCTIONS

• In a medium saucepan combine butter, cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat.
• Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
• Remove from heat and add vanilla.
• Pour the mixture into a blender and blend the mixture for 2 whole minutes.
• Serve immediately or pour into a heat safe airtight container to store.

(Source: https://thestayathomechef.com/best-hot-fudge-sauce/#jump-to-recipe)

Sheet Pan Sausage & Veggies

 

• 12-16 ounces Smoked Turkey or Chicken Sausage 
• 2 cups sweet potato, diced into 1/2" cubes 
• 2 cups broccoli florets
• 1 cup bell pepper, chopped 
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning 
• ½ teaspoon salt
• ½ teaspoon black pepper

• Pre-heat oven to 400F.
• Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
• Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
• Bake for 20 minutes, flipping halfway. 

(Source: https://gimmedelicious.com/20-minute-sheet-pan-healthy-sausage-and-veggies/#recipe)