Doughnut Muffins

With flavors reminiscent of a mini donut, these taste best the first day or two, so just make as many as you need. The full recipe makes 14-16 muffins.

Ingredients:

- 3/4 cup butter, softened
- 2/3 cup packed brown sugar
- 1/4 cup sugar

- 2 large eggs

- 1 1/4 cups 2% or skim milk
- 1 teaspoon vanilla extract

- 3 cups flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda

- 1 cup coarse sugar
- 1 tablespoon ground cinnamon
- 1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease muffin cups, or use paper liners.

In a large bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the milk and vanilla.

In another bowl, whisk the flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Add to the creamed mixture; stir just until moistened.

Fill the prepared muffin cups. Bake 15-18 minutes or until a toothpick inserted in the center comes out clean (the tops of the muffins may not brown).

Cool for 5 minutes, then remove from pan to a wire rack.

For topping, combine the coarse sugar and cinnamon. Dip tops of warm muffins in melted butter, then coat in cinnamon-sugar. (Alternatively, butter the warm muffins with softened butter then immediately sprinkle with cinnamon sugar.)

Fennel Honey Granola

Ingredients:

• 1/3 cup raw pine nuts or walnuts
• 1/3 cup (raw) sunflower seeds
• 1/4 cup slivered almonds (if you use sliced almonds, wait to add them with the wet ingredients, they are too thin and will easily burn before others are toasted)
  
• 1 tablespoon sesame seeds
• 1 to 2 teaspoons fennel seeds 
• 2 cups old-fashioned oats (instant steel cut oats turn into oatmeal on the sheet, but it actually was still pretty good, I subbed 1 c steel cut instant oats for 1/2 a cup of the old fashioned oats)

• 3-4 T honey (Miss Bee Haven in Hugo MN is really good)
• 3-4 T creamy peanut butter
• 3 T butter
• 1 tablespoon fresh orange juice (or any juice, Bolthouse Farms blue goodness is my favorite)
• 1 tablespoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon finely grated orange zest, optional
• 1/2 teaspoon kosher salt, less if the nuts/seeds are already salted

Directions:

Preheat oven to 350 degrees.

Toast pine nuts or walnuts, sunflower seeds, almonds, sesame seeds, fennel seeds, and oats on a rimmed baking sheet, tossing occasionally, until lightly golden (3-5 minutes). Reduce oven temperature to 275 degrees.

Meanwhile, whisk honey, peanut butter, butter, orange juice, cinnamon, vanilla, zest, and salt in a medium bowl until smooth.

Combine all and gently mix until oat mixture is completely coated.

Spread out on a parchment-lined rimmed baking sheet. Bake, stirring halfway through (edges will take on color before center does), until golden brown (20-25 minutes).

Let cool; granola will crisp as it cools. Break into pieces, then stir in dried fruit or other mix ins if desired, but dried fruit sometimes doesn't store well right in the granola, it's sometimes better to just add it to the bowl when you're eating it. Store tightly covered at room temperature.

Strawberry Corn Salad

Ingredients:

- 3 to 4 ears very fresh white sweet corn (or 11oz can white sweet corn, drained)
- 1 pint fresh strawberries, hulled and sliced (probably needs 2 T maple syrup to help sweeten)
- 1/2 cup fresh basil, minced (try spinach instead)

- 2 tablespoons gourmet sunflower oil (or extra-virgin olive oil)
- 3 tablespoons white balsamic vinegar (or rice wine vinegar, or other mild clear vinegar)
- 2 teaspoons poppy seeds
- 1 teaspoon white pepper (or extra-fine ground black pepper)

Directions:

In a large bowl, cut the kernels from the cobs, tossing to break apart. Stir in strawberries and greens. 

In a small bowl, whisk together remaining 4 ingredients until well combined.

Toss corn, strawberries, and basil with dressing. Serve immediately.

Strawberry Ice Cream

Here is a great way to use your freshly picked strawberries. Be sure to read the entire recipe to be prepared before you get started (i.e. freeze the ice cream cylinder first, and make sure you have ice for the ice water bath). Emily didn't like this one, might be time to try a new recipe. Might need more heavy cream instead of some of the milk, compare with the vanilla ice cream recipe.  

Ingredients:

- 2 eggs
- 2 cups milk
- 1 cup sugar

- 1 cup miniature marshmallows

- 2 cups pureed unsweetened strawberries
- 1 cup half-and-half
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract

- additional sliced strawberries (optional)

Directions:

In a large heavy saucepan, combine the eggs and milk. Stir in the sugar. Cook over low heat, stirring constantly, until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160F. Do not let mixture boil. Remove from heat immediately. Add marshmallows, stirring until melted.

Quickly transfer mixture to a large bowl. Place bowl in a pan of ice water. Stir gently and occasionally for 5-10 minutes or until cool. (Alternatively, place the bowl in the refrigerator, stirring occasionally; however, this will take a lot longer.)

Stir in the pureed strawberries, half-and-half, cream, and vanilla.

Press plastic wrap onto surface of mixture. Refrigerate for several hours, or overnight.

Fill cylinder of ice cream freezer two-thirds full. (Refrigerate remaining mixture until ready to freeze.) Freeze according to manufacturer's directions. Stir in additional sliced strawberries, if desired. Transfer to freezer containers. Freeze at least 2-4 hours or until firm.

Lucy's Chicken Pesto Shells

This recipe came from a birthday dinner made by Becky's fabulous sister Lucy!

Ingredients:

- 6 oz jumbo pasta shells

- 4 oz cream cheese (regular or whipped)
- 1 cup grated Parmesan cheese
- 6 tablespoons pesto (about half of a 7 oz package-- the other half is used later)
- 2 cups cooked and shredded chicken (use boneless chicken breasts or rotisserie chicken, or substitute shredded pork or can even substitute some chopped zucchini)
- 4 teaspoons minced garlic (or equivalent dried)
- 1 tablespoon milk

- 6 tablespoons pesto
- 2 cups shredded mozzarella cheese

Directions:

Cook pasta shells as directed on the package, but only to al dente or slightly undercooked.

Preheat oven to 350 degrees. In a large bowl, combine the cream cheese, Parmesan cheese, 6 tablespoons pesto, chicken, garlic, and milk.

Fill the pasta shells with the filling. Place in a baking dish.

Spread 6 tablespoons pesto on top. Sprinkle with mozzarella cheese.

Bake shells uncovered for 20-25 minutes, or until cheese is melted.

Bagel Pesto Egg Bake

This recipe came from acquaintances at church. It's a delicious deluxe twist on a typical egg bake. For best results, prepare the night before!


Ingredients: (1/2 recipe with 7x11 or similar pan is plenty just for one family)

- 4 to 5 Asiago or plain bagels, cut into small cubes
- 7 oz container pesto with basil 

- 8 oz shredded Asiago cheese
- 1 cup shredded Parmesan cheese
- 1 lb tomatoes, seeded and cubed
- 6 oz thinly sliced prosciutto, cut crosswise into strips (or substitute cubes of ham or other pork)
- 8 oz fresh mozzarella, sliced (we just use bags of shredded italian cheeses for the cheeses)

- 8 large eggs
- 2 cups half-and-half
- 1/2 to 1 teaspoon salt (depending on saltiness of meat added)
- 1/2 teaspoon freshly ground pepper

Directions:

Spray a 9x13" baking pan with cooking spray.

Toss two-thirds of the bagel cubes with the pesto, reserving the remaining uncoated bagel cubes. Spread half of the pesto-coated bagel cubes in bottom of prepared dish.

Sprinkle one-third of the Asiago and Parmesan cheese over the bagel cubes.
Layer with half of the tomatoes, prosciutto, and mozzarella slices.

Repeat layers, ending with the reserved plain bagel cubes and the remaining Asiago and Parmesan cheeses.

In a mixing bowl, whisk the eggs, half-and-half, salt, and pepper. Pour egg mixture over ingredients in baking dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Bake, uncovered, for 1 hour or until center is set and top is golden brown. Let sit 10 minutes before serving.

Skillet Bacon Mac & Cheese

Ingredients:

- 6 slices bacon, cooked; reserve 3 tablespoons rendered bacon fat

- 1/4 cup butter
- 1/4 cup flour
- 3 cups hot whole milk
- 1/4 teaspoon nutmeg
- salt and pepper, to taste

- 14 to 16 oz dry pasta (elbow macaroni, shells, penne, etc.)

- 1 teaspoon (or to taste) dry mustard
- 1/4 teaspoon ground cayenne pepper
- 2 cups grated sharp Cheddar cheese
- 1 cup grated Gruyere cheese
- 1 cup grated Parmesan cheese

- 1/4 cup heavy cream (plus extra milk, if you desire a thinner sauce)
- 1 1/2 cups panko (Japanese) bread crumbs (or make your own bread crumbs if you have time; this ingredient really has a big impact on the final dish)
- 2 tablespoons chopped fresh parsley (or equivalent dried parsley)
- 1/2 cup grated Parmesan cheese

Directions:

Cook the bacon in a 10-inch cast iron skillet until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat.

Melt the butter in an oven-safe skillet. (NOTE: Make the bechamel sauce in an oven-safe skillet. A 10-inch skillet will only fit half of the recipe, so if you make a full recipe, try a 12+-inch skillet or put half the finished product in an 8x8 pan to freeze.) Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit (avoid browning) for about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce heat. Cook, stirring for 2-3 minutes more. Remove from heat.

Bring a pot of salted water to boil. Cook the pasta until nearing al dente; drain.

Preheat oven to 400 degrees.

Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese. Stir constantly until all the cheese has melted into the sauce. Add the cream (and additional milk, if desired). Taste and adjust seasonings, if needed.

Add the cooked pasta to the sauce. Stir evenly to coat. (If making a full recipe, put half the pasta and sauce into an 8x8 pan and freeze for later).

In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat. Sprinkle the mixture over the top of the macaroni. Sprinkle with 1/2 cup Parmesan cheese.

Bake until the top is browned and the sauce is bubbling, about 20-25 minutes. Top with crumbled cooked bacon (or try mixing it in). Let sit 5 minutes before serving.