Blueberry Cottage Cheese Bowl

 The Viral Blueberry Cottage Cheese Bowl

https://autumnellenutrition.com/my-absolutely-viral-blueberry-cottage-cheese-bowl-recipe/?unapproved=3248&moderation-hash=38685f3d3a403da4c6b9e29e908a67c6#comment-3248

I really like this recipe. It's easy to make and really yummy!

-Annette

This image is from the website.

Serves: 1       Prep Time: 10 minutes 

Just three ingredients make this the easiest breakfast or lunch for busy days.

Ingredients

▢8 ounces cottage cheese

▢1/2 cup frozen blueberries

▢1/4 cup almond slivers

1/2 cup water

1 TLBS chia seeds- add to the mix once it is boiling. Allow to boil for a few minutes and then allow to sit for at least 10 minutes for the chia seeds to have time to do their thing.

I like to add a couple scoops of low sugar high protein yogurt as well. 

I like to add in some mixed nuts. 

Instructions

In a small pan over medium heat add the blueberries and I like to add 1/2 cupish water. Sauté for 4-5 minutes until warmed through and slightly juicy. Then add the chia seeds and let them soak for 10 minutes.

Add cottage cheese, sautéed blueberries and nuts (or nut butter), yogurt, to a bowl and serve.

Nutrition

Carbohydrates: 22g | Protein: 32g | Fat: 26g | Fiber: 5g

Baked French Toast and Buttermilk Syrup

 Baked French Toast 

and 

Buttermilk Syrup

https://tastesbetterfromscratch.com/overnight-french-toast/#wprm-recipe-container-9909

Yummy! I loved this recipe. 

I added Cardamon to the egg mixture, about 1/2 tsp and a sprinkle of Cardamon to the topping mix. 

To top the baked French toast with buttermilk syrup is absolutely dreamy!

-Annette

https://therecipecritic.com/buttermilk-syrup/#wprm-recipe-container-122945

 

Hearty Tuscan White Bean Soup

https://kalejunkie.com/hearty-tuscan-white-bean-soup/#wprm-recipe-container-10335

This soup is really yummy! It's a healthy choice. The photo is off the website where you'll find the recipe. I also liked adding pepper jack parmesan crips to the soup. Yummy!

 -Annette

 ITALIAN CHOPPED SALAD

From Marisa Wall: Recipe adapted from The Modern Proper

https://themodernproper.com/italian-chopped-salad

When Marisa makes it, it is more delicious. It is such a yummy salad but at least for me there are a lot of steps and it takes a lot of work. I made this for Emily's Bridal shower. No one said they loved it. I think it is yummy though and full of chunks of stuff! -Annette

This was the salad from the bridal shower.

Prep time: 30 min Serves: 8 (I think you can add more lettuce and it definitely serves more than 8)

INGREDIENTS

Dressing:

1/2 cup avocado oil or extra virgin olive oil

1/4 cup red wine vinegar

1 garlic clove, minced

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/2 teaspoon pepper

For the Salad

Approximately 4 cups Spring Mix lettuce

1 romaine heart, chopped, about 3 to 4 cups

1 pint cherry tomatoes, halved

1 large red or yellow pepper, chopped

1 small cucumber, diced

8 to 10 whole Pepperoncini, thinly sliced

12-oz mini mozzarella balls

1 cup shaved Parmesan cheese

3/4 cup pitted black olives, halved

6 to 8 ounces pepperoni, cut into matchsticks

1/2 cup pickled red onions*

1 ounce fresh basil leaves, sliced into ribbons

Directions

1. Make the dressing. In a pint size glass jar

with a screw-top lid or a dressing cruet,

combine the oil, vinegar, garlic, mustard,

lemon juice, oregano, salt, and pepper.

Vigorously shake or whisk until mixed well.

2. Make the salad. In a large bowl, combine

the Spring Mix, romaine, tomatoes, bell

pepper, cucumber, pepperoncini, both

cheeses, olives, pepperoni, onions, and basil.

Toss gently to combine.

3. Pour the dressing over the salad and toss

until well coated.

Serve immediately.

*Pickled Onion Recipe

1 medium red onion, very thinly sliced

1/2 cup water

1/4 cup distilled white vinegar

1/4 cup apple cider vinegar or additional

white vinegar

1 1/2 tablespoons maple syrup or honey

1 1/2 teaspoons fine sea salt

1/4 teaspoon red pepper flakes, optional

Place sliced onion into a glass container. In a small saucepan combine water, vinegars, maple syrup (or honey), salt and red pepper flakes. Bring mixture to a light boil.

 Almond Flour Banana Muffins

https://choosingchia.com/almond-flour-banana-muffins/#tasty-recipes-30898-jump-target

These are really yummy! I like to make them mini sized. I took them to two neighbors who both really like them. One asked for the recipe. -Annette

Author: Jessica Hoffman  Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes  Yield: 12 muffins  Category: Snack  Method: Bake  Cuisine: American  Diet: Gluten Free

These almond four muffins come together in one bowl and are grain-free and gluten-free!

Ingredients

3 bananas, mashed (about 1 cup mashed)

2 eggs, at room temperature

 2 tbsp olive or avocado oil- I used coconut oil

1/3 cup coconut sugar- I used brown sugar

 1 tsp vanilla extract

2 1/4 cups almond flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

 1/2 tsp nutmeg

1/2 cup chocolate chips- I used an expensive sugar free chocolate chip but anything will work.

Instructions

Preheat oven to 350°F and line a muffin pan with liners.

 In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the wet and gently mix until just combined. Fold in the chocolate chips.

Spoon the batter into the muffin liners, filling about 3/4 full.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for a few minutes, then enjoy!

Notes

Overripe spotty bananas work best.

Don’t overmix the batter to keep the muffins light and fluffy.

Line the muffin tin with parchment or silicone liners to prevent sticking.

Let muffins cool in the pan for 5-10 minutes to set/

To make banana bread, bake the batter in an 8×4 inch loaf pan for 45–55 minutes.

Nutrition

Serving Size: 1 muffin  Calories: 175  Sugar: 9g  Fat: 13g  Carbohydrates: 14g  Fiber: 3g  Protein: 5.5g

Glaze for Honey Glazed Ham

 Honey Brown Sugar Ham Glaze

https://www.thekitchn.com/brown-sugar-ham-glaze-recipe-255487#post-recipe-12586

The family was surprised at how yummy this ham and glaze were. They really liked it and prefer it over the Costco spiral honey ham. It was really good. -Annette

Prep time: 5 minutes to 10 minutes

Cook time: 2 hours to 3 hours

Makes about 2 cups

Per serving, based on 16 servings

Nutritional Information:

Calories 751,  Fat 44.3 g (68.2%),  Saturated 16.5 g (82.4%), Carbs  44.9 g (15.0%), Fiber 0.4 g (1.4%), Sugars 56.9 g,  Protein 42.5 g (85.0%),  Sodium  3130.7 mg (130.4%)

Ingredients

1 (8- to 10-pound) bone-in, spiral-cut ham, with no added water or juices (I bought a applewood smoked chunk of ham at Costco and heated it in the oven. We then sliced it in half and then in slices and then added the glazed and baked it till the glaze was sizzling).

(I used 1/4 of this recipe for my ham chunk)

2 cups packed light brown sugar                          

1 cup honey

1/2 cup Dijon mustard

2 tablespoons unsalted butter

2 tablespoons apple cider vinegar

-------------------------------------------------

1/4 the recipe is:

1/2 c. packed light brown sugar

1/4 c. honey

1/8 c. Dijon Mustard (I accidentally used too much mustard and only had honey mustartd)

1/2 Tlb. butter (I ended up adding a little extra butter)

1/2 Tlb. apple cider vineegar

Instructions

Arrange a rack in the middle of the oven and heat the oven to 275°F. Line a roasting pan or rimmed baking sheet with 2 sheets of aluminum foil long enough to wrap up and around an 8- to 10-pound ham.

Take the ham out of its wrappings and place it in the pan cut-side down. Fold the foil up and around the ham and seal well. This foil pouch will help keep the ham from drying out in the oven.

Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers at least 120°F, 2 to 2 1/2 hours total (15 to 20 minutes per pound), checking the temperature after 1 1/2 hours. Meanwhile, place 2 cups packed light brown sugar, 1 cup honey, 1/2 cup Dijon mustard, 2 tablespoons unsalted butter, and 2 tablespoons apple cider vinegar in a medium saucepan over medium-high heat. Bring to a simmer, stirring regularly to break up any lumps. Reduce the heat to medium-low and gently simmer until reduced by a third, darkened, and thickened, about 20 minutes. Remove the saucepan from the heat.

When the ham has about 30 minutes left (my whole ham took about 30-40 minutes to warm, it was just a smaller chunk), remove from the oven, uncover, and baste with the warm glaze, working the glaze between the cuts in the ham wherever possible. Return the ham to the oven uncovered. Bake until an instant-read thermometer inserted into the center of the ham not touching bone registers 120°F to 140°F, about 30 minutes more.

Remove the ham from the oven and let cool for 5 to 10 minutes. Use a long, thin knife to cut around the ham bone, then cut along the natural fat lines in the ham to separate the spiral-cut slices.

Recipe Notes

Make ahead: The glaze can be made ahead and refrigerated for up to 5 days. Reheat over low heat until it reaches a simmer before using.

Storage: Leftover ham can be refrigerated in an airtight container for up to 5 days.

White Texas Sheet Cake or Almond Cake

 White Texas Sheet Cake

https://tastesbetterfromscratch.com/almond-sheet-cake/#wprm-recipe-container-10570

This is my own photo and cake I made

Easy and delicious White Texas Sheet Cake recipe with a hint of almond flavoring. It's the perfect cake for a crowd and is light, moist, and festive with fresh fruit.

This is so yummy. I love the almond flavor in it. Luke really likes it as well. I like it with sliced strawberries on top. ~Annette

Author: Lauren Allen

Servings: 20

Calories: 346

Prep 15 minutes mins      Cook 20 minutes mins       Total 35 minutes mins

Ingredients

▢1 cup water (240 ml)

▢1 cup salted butter (227g)

▢2 cups all-purpose flour (250g)

▢2 cups granulated sugar (400g)

▢1 teaspoon baking soda

▢1/4 teaspoon salt

▢1/2 cup sour cream , plain Greek yogurt (120g)

▢2 large eggs

▢1 1/2 teaspoons almond extract

Frosting:

▢6 Tablespoons milk (90 ml)

▢1/2 cup salted butter (113g)

▢3 3/4 cups powdered sugar (470g)

▢1 teaspoon almond extract (5 ml)

▢Berries, for topping, if desired

Instructions

Preheat oven to 350 degrees F and grease a bakers half sheet jelly roll pan (13×18'').

Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined. 

Add water and butter to a medium saucepan over medium heat. Bring mixture to a boil. Once the mixture is boiling, remove from heat and add to the batter, mixing to combine.

Pour batter into prepared pan and smooth with a spatula into an even layer. 

Bake in preheated oven for 17-20 minutes or until a toothpick inserted comes out clean. When the cake is about 5 minutes away from being done cooking, prepare the frosting.

For the Frosting:

Add milk and butter to a saucepan. Bring mixture to a boil. Once boiling, remove from heat and stir in powdered sugar and almond extract. I like to beat the mixture with my hand-held mixer to get rid of any lumps.

Pour warm icing over warm cake. Use a spatula to gently spread it evenly over the cake. 

Allow cake to cool completely, then top with fresh berries, if desired. Sliced plain strawberries are really yummy with it. 

Notes

Make Ahead Instructions: This cake tastes great made a day in advance. Cover well and store at room temperature or in the fridge. Add the fresh fruit just before serving. 

Freezing Instructions: Cover the cake well with aluminum foil and freeze for up to 3 months (without fruit on top). Thaw completely before serving. 

Nutrition

Calories: 346kcal

Carbohydrates: 52g

Protein: 3g

Fat: 15g

Saturated Fat: 9g

Polyunsaturated Fat: 1g

Monounsaturated Fat: 4g

Trans Fat: 1g

Cholesterol: 56mg

Sodium: 205mg

Potassium: 40mg

Fiber: 0.3g

Sugar: 42g

Vitamin A: 460IU

Calcium: 21mg

Iron: 1mg

I originally shared this recipe May 2015. Updated January 2018 and again in May 2023 with a name change from Almond Sheet Cake, to White Texas Sheet Cake.