Mixed Berry Yogurt with Almonds
Ingredients:
- 1 cup mixed berries (thawed if from frozen)
- 1/4 cup oats, granola, or other whole grain cereal
- 1 cup Greek yogurt (nonfat, plain)
- Whole almonds (about 10)
- 1/4 cup oats, granola, or other whole grain cereal
- 1 cup Greek yogurt (nonfat, plain)
- Whole almonds (about 10)
How to Make It:
You can put this together a variety of ways. It looks great layered in a glass cup or bowl. This breakfast lends itself to endless variations. If this is for dessert and you want something more decadent, use a creamier vanilla yogurt or layer in a bit of maple syrup on top of the yogurt. Any kind of nut will do (Toast them for maximum crunch and flavor). If you dont have berries on hand, this works well with just about any fruit.
Pumpkin Doughnuts
Ingredients:
- 1 tsp baking powder
- 1 cup bread flour
- 1 tsp cinnamon
- 2 large eggs
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ¾ cup pumpkin puree
- ½ tsp salt
- ½ cup sugar
- 3 Tbsp sugar
- ½ tsp vanilla
- ¼ cup vegetable oil
- 1 cup bread flour
- 1 tsp cinnamon
- 2 large eggs
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ¾ cup pumpkin puree
- ½ tsp salt
- ½ cup sugar
- 3 Tbsp sugar
- ½ tsp vanilla
- ¼ cup vegetable oil
How to Make It:
Preheat oven to 350 degrees. Use a mixer to combine the pumpkin, eggs, vanilla, sugar, and oil.
Mix until combined and smooth. In a small bowl combine the flour, baking powder, salt, and spices with a whisk.With mixer on low, slowly add the flour to the pumpkin mixture.
Mix just until incorporated. Do not over-mix.Coat a doughnut pan with nonstick spray. Fill each well about full. Use back of spoon or small spatula to smooth out batter.
Bake for 12-15 minutes. Use a toothpick to check for doneness. When it comes out clean they are ready. While doughnuts are cooking combine sugar and cinnamon in a small bowl, set aside.
Source: Pick Fresh Foods
Mix until combined and smooth. In a small bowl combine the flour, baking powder, salt, and spices with a whisk.With mixer on low, slowly add the flour to the pumpkin mixture.
Mix just until incorporated. Do not over-mix.Coat a doughnut pan with nonstick spray. Fill each well about full. Use back of spoon or small spatula to smooth out batter.
Bake for 12-15 minutes. Use a toothpick to check for doneness. When it comes out clean they are ready. While doughnuts are cooking combine sugar and cinnamon in a small bowl, set aside.
Remove doughnuts from pan and gently toss in cinnamon sugar. Cool on wire rack.
Peach Pie
Ingredients:
- 3 ounces almond paste, crumbled
- 1/2 cup - Brown Sugar
- 1/2 cup - Brown Sugar
- 4 large brown eggs
- 2 cups heavy cream
- Pastry crust
- 3 cups cut up peaches, large chunks
- 1 tablespoon vanilla extract
- 1/2 cup - Brown Sugar
- 1/2 cup - Brown Sugar
- 4 large brown eggs
- 2 cups heavy cream
- Pastry crust
- 3 cups cut up peaches, large chunks
- 1 tablespoon vanilla extract
How to Make It:
Preheat the oven at 37
Place the pastry dough on a 9 inch round pie plate. Poke lightly the pastry and prebake for 8 minutes in the hot oven.
Remove and set aside.In a large bowl mix together the eggs, almond paste, heavy cream, brown sugar and vanilla extract.
Add the cut up peaches to the pastry shell, cover with the eggs mixture.
Source: Foodista
Place the pastry dough on a 9 inch round pie plate. Poke lightly the pastry and prebake for 8 minutes in the hot oven.
Remove and set aside.In a large bowl mix together the eggs, almond paste, heavy cream, brown sugar and vanilla extract.
Add the cut up peaches to the pastry shell, cover with the eggs mixture.
Bake at 350 for 45 minutes, or until the middle is solid firm.
Orange Caprese Salad
Ingredients:
- 4 Cara Cara oranges
- 2 cups fresh spinach leaves
- 12 1/4 inches slices of fresh mozzarella cheese
- 12 fresh basil leaves
- 12 fresh basil leaves
- fresh ground black pepper
- Vinaigrette
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons olive oil
- 1 tablespoon Balsamic Vinegar
- salt and pepper
- 2 cups fresh spinach leaves
- 12 1/4 inches slices of fresh mozzarella cheese
- 12 fresh basil leaves
- 12 fresh basil leaves
- fresh ground black pepper
- Vinaigrette
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons olive oil
- 1 tablespoon Balsamic Vinegar
- salt and pepper
How to Make It:
Peel oranges and slice out three 1/4 inch horizontal slices from the center of each orange. Lightly sear the slices in a hot pan or on a grill.
Place spinach on a platter. Arrange in circular pattern starting with an orange slice. then a mozzarella slice and a finally a basil leaf. Repeat until all the slices are arranged.
Drizzle with vinaigrette.
Sprinkle with fresh ground black pepper and to taste.
To make Vinaigrette
Source: Foodista
Place spinach on a platter. Arrange in circular pattern starting with an orange slice. then a mozzarella slice and a finally a basil leaf. Repeat until all the slices are arranged.
Drizzle with vinaigrette.
Sprinkle with fresh ground black pepper and to taste.
To make Vinaigrette
Combine orange juice, vinegar, olive oil, and salt and pepper to taste in a small bowl and whisk together.
Turkey Pot Pie
Ingredients:
- 1 tsp black pepper
- 2/3 cup butter
- 1 cup chopped celery
- 1/2 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cups all-purpose flour
- 1/2 tsp garlic powder
- 2 (10oz) cans green beans
- 1/2 tsp Italian seasoning
- 1 1/3 cups milk
- 1/2 cup chopped onion
- 1/2 tsp onion powder
- 2 (10oz) cans of mixed peas and carrots
- 4 9″ pie crusts (not frozen)
- 1 tsp salt
- 4 cups cooked Turkey
- 1/2 tsp white pepper
- 2/3 cup butter
- 1 cup chopped celery
- 1/2 tsp celery seed
- 1 3/4 cups chicken broth
- 2/3 cups all-purpose flour
- 1/2 tsp garlic powder
- 2 (10oz) cans green beans
- 1/2 tsp Italian seasoning
- 1 1/3 cups milk
- 1/2 cup chopped onion
- 1/2 tsp onion powder
- 2 (10oz) cans of mixed peas and carrots
- 4 9″ pie crusts (not frozen)
- 1 tsp salt
- 4 cups cooked Turkey
- 1/2 tsp white pepper
How to Make It:
Preheat oven to 425 degrees.
Melt the butter and add the celery and onion to a medium pot and saute over medium heat for about 8 minutes.
Step 2: Stir in 2/3 cup flour, salt and pepper, celery seed, onion powder, garlic powder, and Italian seasoning. Slowly whisk in the chicken broth and milk, stirring constantly until the the mixture begins to thicken and then simmer lightly until thickened.
Remove from heat and mix with the drained vegetables and turkey.
Step 3: Fill two pie crusts with your turkey and vegetable mixture. Carefully top each pie with another pie crust, pinching the sides together.
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