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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.





• 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


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

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Beef and Blue Cheese Salad


  • 1 cup nonfat Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried
  • 1 pound beef (like New York strip or tbone), trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Creamy Blue Cheese-Tarragon Dressing

  • 2 ounces blue cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
  • 1 tablespoon honey
  • 1-2 tablespoons nonfat Greek yogurt
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste


  • 1 head butterhead lettuce, torn into bite-size pieces
  • 1/2 head radicchio, cored and very thinly sliced
  • 1 cup baby arugula or mixed baby greens
  • 1/2 cups walnuts, toasted and chopped
  1. Preheat oven to 350 degrees.
  2. To prepare beef: Combine yogurt, garlic, oil and tarragon in a large bowl. Season beef with salt and pepper and add to the bowl; turn to coat. Place the beef in a baking dish and cover completely with the yogurt mixture.
  3. Bake until the beef is cooked through. Transfer to a clean cutting board. Thinly slice the beef when cool enough to handle.
  4. To prepare dressing: Mash blue cheese, oil, vinegar, tarragon and honey together in a medium bowl with a fork until well combined. For a creamier dressing, add yogurt 1 tablespoon at a time, if desired. Season with salt and pepper.
  5. To assemble salad: Gently toss lettuce, radicchio and arugula (or mixed greens) in a large bowl. Divide the greens among 4 plates, top with equal portions of the beef, spoon 2 tablespoons of the dressing over each salad and sprinkle with walnuts.
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Colby Cobb Salad

For the dressing:

  • 2 cups fat-free plain yogurt, divided
  • 4 large basil leaves
  • 1/4 cup parsley, stems removed
  • 2 tablespoon chopped chives
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons fat-free mayonnaise
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon additional pepper (optional)

For the salad:

  • 8 cups chopped romaine lettuce (1 small head)
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1 cup diced cucumber
  • 2 slices cooked turkey breast, cut into strips
  • 2 tablespoons bacon bits
  • 1 1/2 cups shredded Colby or Colby Jack cheese
  1. For the dressing: place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve. Note: dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.
  2. For the salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, turkey, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
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Layered Salad

  • 2 cups nonfat yogurt
  • 1 tablespoon white sugar
  • 1 head iceberg lettuce
  • 1 cup celery, diced
  • 1/2 cup sweet red pepper, diced
  • 4 hard boiled eggs, chopped
  • 10 oz. frozen green peas, uncooked
  • 3 green onions, diced
  • 10 slices bacon, cook and crumbled
  • 1/2 lb shredded cheese
  1. Mix the yogurt and white sugar together in a small bowl.
  2. Cover and refrigerate til needed.
  3. Layer the rest of the ingredients evenly spread out in the following order: lettuce, chopped eggs, diced celery, diced peppers, peas, cheese.
  4. Remove the dressing from the fridge and spread it evenly over the top of the salad.
  5. Sprinkle the crumbled bacon evenly over the dressing and top off with the diced green onions.
  6. Cover the bowl and refrigerate the salad overnight.
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Chocolate Fondue

  • 1/2 cup unsweetened cocoa powder
  • 1 cup milk
  • 1/4 cup sugar
  • 2 12-ounce bags semisweet chocolate chips
  • 1 teaspoon pure vanilla extract
  • Dried apricots, for dipping
  • Gala apples, cored and sliced, for dipping
  • Pretzel rods, for dipping
  • Marshmallows, for dipping
  1. In a medium saucepan, combine the cocoa powder with 1/2 cup water and cook over low heat, stirring constantly, for 1 minute. Stir in the milk and sugar and bring to a simmer. Add the chocolate chips and vanilla and cook, stirring, until the chocolate is melted and the mixture is smooth, about 5 minutes.
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Honey-Blue Cheese Fondue


  • 1/2 cups heavy cream
  • 1 teaspoon cornstarch
  • 1 teaspoon lemon juice
  • 2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
  • 3 tablespoon honey
  • 2 tablespoons walnuts, chopped and toasted

For dipping

  • Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
  1. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
  2. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more.
  3. When all the cheese has been added, stir in honey.
  4. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner.
  5. Serve immediately
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Blue Cheese Fondue

  • 1 baguette
  • Olive oil for brushing
  • Cayenne pepper for sprinkling (optional)
  • 1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
  • 1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
  • 2 tablespoons cornstarch
  • 1/2 cup (4 fl. oz) white wine
  • 1 teaspoon minced fresh thyme
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 5 fresh chives, snipped
  • 3 apples, cored and thinly sliced into wedges
  1. Preheat an oven to 375 degrees.
  2. Cut the baguette on the diagonal into slices 1/2 inch thick. Arrange the slices into a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the over and let cool.
  3. While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
  4. In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to the medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
  5. Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with individual fondue forks. Serves 4.
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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.


  • 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


  • 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.