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Celebrate the Big Game with Arizona Cardinal, DJ Humphries’ Smoothie Bowl Recipe

Looking for a yummy nutritious treat to enjoy during the big game? Try DJ Humphries’ Smoothie Bowl recipe. This simple and nutritious recipe will surely be a win during the big game.

 

 

 

Ingredients

• 1 cup ice
• 1 cup frozen strawberries
• 1/2 cup chocolate milk
• 2 tablespoons cocoa powder
• 1/4 cup granola with dark chocolate
• strawberry slices

Directions

• Blend first four ingredients until smooth.
• Spoon mixture into bowl.
• Top with strawberry slices and granola.

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Apple-Pecan Coffee Cake

This cinnamon-and-ginger-spiced coffee cake can be made with a variety of apples. Tart Granny Smiths hold their shape well when baked or cooked. A sweeter apple, such as a Honeycrisp, Fuji or Gala works beautifully too – or use a mix.

Streusel

  • 1/4 cup firmly packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup all-purpose flour
  • 1/3 cup pecan pieces, toasted

Cake

  • Softened butter, for the baking pan
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 3 apples, peeled, cored, and cut into 1/2-inch pieces
  1. For the streusel, combine the brown sugar butter, flour and pecans in a small bowl; set aside.
  2. Preheat the oven to 350 degrees. For the cake, butter the bottom and sides of a 9×13-inch baking pan. Whisk the flour, ginger, cinnamon, baking powder, and salt in a medium mixing bowl.
  3. Combine the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs, one at a time, beating well after each addition.
  4. Stir together the milk and vanilla in a small bowl. Alternatively add the milk mixture and the flour mixture to the butter mixture in three additions, mixing well after each addition. Stir in the apples.
  5. Spread half the batter in the prepared pan. Sprinkle half the streusel over the batter. Spread the remaining batter over the streusel. Sprinkle the remaining streusel over the top.
  6. Bake for 30 minutes or until a cake tester or skewer inserted in the middle comes out clean. Cool on a wire rack for 30 minutes before cutting. To store, cool the cake completely. Cover with aluminum foil and store at room temperature up to 2 days.
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Pepper and Egg Brunch Bake

Red and green peppers make this easy egg bake from the Holter family of Pomeroy, Ohio, perfect for a holiday brunch. The Holters operate a multi-generational dairy farm that began in 1946 with fifteen cows and ninety acres and has grown to 200 cows and 525 acres. Kelsey Holter – granddaughter of farm founder Roy Holter – says that dairy farming “becomes your life. It’s what you believe in and it’s your passion.”

  • 6 large eggs, beaten
  • 3 cups milk
  • 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8-ounce package)
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups cubed country-style sourdough or whole-wheat bread
  • 1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
  • 1 1/2 cups chopped yellow onions (2 small)
  • 1 cup chopped green bell pepper (1 medium)
  • 1/4 cup chopped fresh basil
  • Softened butter, for the baking dish
  1. Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
  2. Preheat the oven to 350 degrees. Stir the basil into the egg mixture. Butter a 9×13-inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.
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Fresh Berry-Stuffed French Toast with Vanilla Yogurt Sauce

Each bite of the custardy French toast is complemented by juicy, sweet-tart berries. A drizzle of sauce made with yogurt, berries, and sweetened condensed milk is a tasty alternative to syrup.

  • 2 cups mixed fresh berries, such as blueberries, sliced strawberries, raspberries, or blackberries
  • 2 tablespoons powdered sugar
  • 1/3 cup sweetened condensed milk
  • 1 (6-ounce) container vanilla yogurt
  • 1 (10-ounce) loaf French bread
  • 1 large egg
  • 1 large egg white
  • 1/3 cup milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • Mixed fresh berries, for serving
  1. Combine the 2 cups berries and the powdered sugar in a medium bowl and stir gently to combine. For the sauce, combine 1/2 cup of the sweetened berries, the sweetened condensed milk, and the yogurt in a blender. Blend until smooth; set aside.
  2. Preheat the oven to 225 degrees. Cut the bread into eight 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket. Stuff each pocket with 3 tablespoons of the remaining sweetened berries then press lightly to close; set aside.
  3. Whisk the egg, egg white, milk, granulated sugar, vanilla, and cinnamon in a medium bowl. Melt 1 tablespoon of the butter in a large skillet over medium heat. Dip the stuffed bread slices in the egg mixture to coat. Cook in the skillet until lightly browned on both sides, about 2 minutes, turning once. Add more butter to the pan as needed. Place the cooked bread slices on a large platter and keep warm in the oven while you cook the remaining slices.
  4. Place two stuffed slices on each of four serving plates. Top with mixed berries and serve with the yogurt-berry sauce and fresh berries.
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Frosty Pineapple-Orange Smoothies

Frosty Pineapple-Orange Smoothies

Egg white powder adds protein to his smoothie, but it also helps whip and froth the texture. Look for powdered egg whites (sometimes called meringue powder) in the baking aisle of a supermarket.

  • 1 1/2 cups chilled orange juice
  • 1/2 cup pineapple chunks, drained
  • 1 1/4 cups vanilla yogurt
  • 1/2 cup ice
  • 1 teaspoon powdered egg whites
  1. Combine the orange juice, pineapple, yogurt, and ice in a blender. Blend on high speed for 2 minutes. Add the egg white powder and blend until frothy.
  2. Divide between two glasses and serve immediately.
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3 Cheese Veggie Quiche

To download printable version, click here: 3-Cheese-Veggie-Quiche

This lightened-up version of a quiche is a delicious brunch entree. And it’s even better as leftovers when the flavors all blend together!

3 Cheese Veggie Quiche

Recipe adapted from a recipe by Cabot Creamery

Makes 8 Servings
Prep Time:   20 minutes
Cook Time:  45 minutes

Ingredients:

1 cup shredded sharp cheddar cheese
1 medium onion, diced
½ pound mushrooms, sliced
1 large carrot, shredded or spiralized
1 zucchini, thinly sliced or spiralized
1 yellow squash, thinly sliced or spiralized
2 tablespoons butter
½ cup shredded mozzarella cheese
1 cup ricotta cheese
1/2 cup fat free plain yogurt
1 cup egg substitute
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
Paprika

Directions:

  1. Preheat oven to 400. Sprinkle cheddar cheese in the bottom of a quiche pan or a large pie pan.
  2. In a small skillet, sauté onion, mushroom and carrot in butter until crisp-tender, add zucchini and yellow squash and continue to sauté 2-3 minutes. Place vegetable mixture on top of cheese.
  3. In a large bowl, whisk together ricotta cheese, yogurt, egg substitute, salt, oregano, basil, garlic powder and pepper until smooth. Pour over vegetables. Sprinkle with mozzarella cheese and paprika.
  4. Bake for 45 minutes or until a knife inserted in the center comes out clean.
  5. Garnish with spiralized veggies.
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Scrambled Egg and Mozzarella Pizzas

Ingredients:

  • 3 cups sliced mushrooms
  • 1 1/2 cups diced red bell pepper
  • 3/4 cup sliced green onions, white and green parts (about 6)
  • 12 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano, crushed
  • 1/2 cup pizza sauce
  • 6 English muffins, split and lightly toasted
  • 3 cups shredded mozzarella cheese
  • Nonstick cooking spray

Directions:

  • Preheat the oven to 350 degrees F. Spray a large nonstick skilled with nonstick cooking spray. Cook and stir the mushrooms, bell pepper, and green onions over medium-high heat until softened, 4 to 5 minutes.
  • Whisk the eggs, salt, black pepper, and oregano in a large bowl. Pour into the skillet and cook over medium-low heat, stirring frequently, until the eggs are cooked through but still creamy, about 5 minutes.
  • Spread 2 teaspoons of the pizza sauce over each English muffin half and place on two large rimmed baking sheets. Divide the scrambled egg mixture among the muffins. Top each with 1/4 cup of the cheese.
  • Bake until the cheese is melted, about 5 minutes. Serve immediately.
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Cheddar and Mushroom Breakfast Squares

Ingredients:

  • 2 tablespoons butter
  • 2 cups sliced white button mushrooms
  • 1/2 cup sliced green onions, white and green parts
  • 6 slices country-style bread, cubed
  • 2 cups shredded Cheddar cheese, divided
  • 2 cups milk
  • 8 large eggs
  • 1 teaspoon red or green hot pepper sauce
  • 1/4 teaspoon salt (optional)
  • Softened butter, for the baking dish

Directions:

  1. Butter a 9-inch square glass or ceramic baking dish; set aside
  2. Melt the butter in a medium skillet over medium heat. Add the mushrooms and cook for about 5 minutes or until softened and browned at the edges. Stir in the green onions; set aside.
  3. Place half the bread cubes in the prepared baking dish. Scatter half the mushroom mixture and half the cheese over the bread cubes. Layer the remaining bread cubes and mushroom mixture in the dish; set aside.
  4. Beat the milk, eggs, hot pepper sauce, and salt, if using, in a large bowl until well blended. Pour over the bread cubes in the baking dish and top with the remaining cheese. Cover the dish with aluminum foil and refrigerate for 8 to 10 hours.
  5. Preheat the oven to  350 degrees F. (Allow dish to sit at room temperature while oven is heating.) Bake the casserole, covered, for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is puffed and the cheese is browned at the edges. Let stand for 5 minutes before serving; cut into squares.
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Pepper and Egg Brunch Bake

Ingredients:

  • 6 large eggs, beaten
  • 3 cups milk
  • 2 cups shredded Cheddar, Colby, or Monterey Jack cheese (8 ounce package)
  • 1 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups cubed country-style sourdough or whole-wheat bread
  • 1 13-ounce package turkey kielbasa, cut into 1/4-inch pieces
  • 1 1/2 cups chopped yellow onions (2 small)
  • 1 cup chopped green bell pepper (1 medium)
  • 1 cup chopped red bell pepper (1 medium)
  • 1/4 cup chopped fresh basil
  • Softened butter, for the baking dish

Directions:

  1. Whisk the eggs, milk, cheese, mustard, salt, and black pepper in a large bowl. Add the bread, kielbasa, onions, and bell peppers. Stir well until the egg mixture is completely absorbed. Cover the bowl and refrigerate for at least 12 hours.
  2. Preheat the oven to 350 degrees F. Stir the basil into the egg mixture. Butter a 9×13 inch baking dish. Pour the egg mixture into the prepared dish and bake for 1 hour or until the eggs are set. Let stand for 5 to 10 minutes before serving.