Mini Zucchini Banana Bread

For our last garden harvest this year, we had a large amount of zucchini. Since fall is a time of year that we love to bake in our house, I thought about combining our garden harvest with some other ingredients for a yummy but healthy snack. I immediately thought back to the delicious and nutritious coconut flour from Tropical Traditions and how great it was as a flour substitute or supplement. This recipe got the thumbs up from the whole family with an immediate request for a second batch! Always a good sign.

Mini Zucchini Banana Bread
by Lori

Wet ingredients:
1/2 cup unsalted butter softened to room temp
3/4 cup brown sugar
1 teaspoon Tahitian vanilla
3 tablespoons Greek yogurt
1 1/2 cup zucchini (grated)
1 cup bananas (about 3 very ripe)
3 eggs (medium)

Dry ingredients:
2 cups King Arthur Whole Wheat Flour
1/2 cup Tropical Traditions Coconut Flour
2 teaspoons baking powder
1 cup walnuts pieces
1/2 cup thick rolled oats
3/4 teaspoons Himalayan pink salt
2 1/2 teaspoons cinnamon

Streusel Topping:
1/4 cup walnuts pieces
4 Tablespoons melted butter
3/4 cup thick rolled oats
1/3 cup brown sugar
1 Tablespoon of flour

Mix wet ingredients:
Begin by creaming butter, sugar and vanilla to a large mixing bowl. Gently incorporate with yogurt and set aside.

In a food processor, add zucchini and pulse until finely chopped. Place processed zucchini in a cheese cloth and press to remove as much liquid as possible. Mash ripe bananas, then add processed zucchini and bananas to the large mixing bowl of yogurt, butter, sugar and vanilla. Whip three eggs - do not over beat. Gently incorporate all wet ingredients and set aside.

Mix Dry ingredients:
In a medium bowl, add wheat flour, coconut flour, baking powder, walnuts, oats, salt and cinnamon. Mix thoroughly. Then add dry ingredients to large mixing bowl of wet ingredients and gently incorporate. Do not over mix.

Liberally coat pans with butter and place mixture into them. I used 6 mini ceramic loaf pans (approximately 5 inches x 3 inches - 2 inches deep) which I bought at Michael's Crafts for a couple of dollars each (brand is Celebrate It).

Make Streusel Topping by mixing ingredients and then place this mixture on top of each loaf - cover each top completely and press down gently.

Bake 35 to 40 minutes at 350°F. Remove and let cool on a wire baking rack.

Enjoy with a cup of great coffee or a yummy latte.

Espresso Chocolate Muffin Tops

Ahhhhhh, The Spice House. One of my favorite past challenges ever. I was so happy to hear that they wanted to sponsor us again. This company not only has the best array of spices for you to buy in bulk, they also have the best customer service I have ever seen. And I am in retail. That means a lot.

You can let your imagination run wild while shopping The Spice House website. I love to bake and that's what they decided to challenge us with this time. I was ready and willing. Please have a look at these ingredients while browsing the website. They are amazing and a real staple to your spice rack.

Espresso Chocolate Muffin Tops
by Traci
Adapted from Coffee Muffins from Sweet as a Cookie
This will make 12 regular muffins, but I made muffin tops using a whoopie pie pan. It yielded 18.

2 1/2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
3 teaspoons cocoa powder
1 large egg
1/4 cup melted butter
3 teaspoons The Spice House Espresso Powder, dissolved in 1/2 cup of warmed milk
1 1/2 teaspoon The Spice House Madagascar Vanilla Powder

Preheat oven to 350°F if using a muffin pan, and 325°F if using a whoopie pie pan. Spray with non-stick spray or butter and flour accordingly.

Combine all of your dry ingredients into a medium bowl. Mix to combine evenly. Add all of your wet ingredients into a small bowl and mix well.

Slowly add your wet into the dry and fold in. No need to speed mix these. They will combine very well.

Add to your prepared pans. Muffins will take about 25 to 30 minutes. Muffin tops will take about 15 to 20 minutes. Remove from oven and place on cooling rack.

If you have anyone in your life that loves to cook, or just for yourself...I promise you, The Spice House is your go-to source of great additions to your baking spices.

Chiffy’s Chocolate Chip Scones with Cake Spice

We’ve all tasted or at least seen cloyingly sweet scones from a national coffee chain covered in a thick shell of sugary glaze – well, these aren’t them. A delicate balance is somehow achieved to create a treat with a touch of sweetness; and a modicum of decadence is added by the semi-sweet chocolate chips. The cream cheese puts these scones over the top, ensuring moistness and richness. Perfect with coffee or tea, or as a late night snack, should you have leftovers from breakfast.

Chiffy’s Chocolate Chip Scones with Cake Spice
by Louise Chiffonade Brescia

3 1/2 cups flour
3/4 cup sugar
2 Tablespoons baking powder
1/2 teaspoon salt
1 Tablespoon The Spice House Cake Spice
8 Tablespoons cold unsalted butter in small cubes
2/3 cup milk
2 eggs
1 teaspoon vanilla
1 cup whole peeled hazelnuts
1 1/2 cups semi-sweet chocolate chips

For Filling:
8 ounces cream cheese
1/2 teaspoon The Spice House Cake Spice
1 Tablespoon brown sugar

For Topping:
1 Tablespoon milk
2 Tablespoons turbinado sugar

Place oven rack in center of oven. Preheat oven to 375ºF (350ºF convection). Whisk dry ingredients in a large bowl. With fingers, rub in the butter until it is well distributed. The mixture will appear dry.

Pour 2/3 cup milk into a 2 cup glass measure. Add the eggs and vanilla to the cup and whisk or stir thoroughly with fork.

Stir the wet ingredients into the dry using a rubber spatula. Mix these ingredients until just incorporated. Mix in the hazelnuts and chocolate chips with the rubber spatula. Switching to hands, knead this mixture gently in the bowl, turning the bowl while kneading. Divide the dough in two.

On a cookie sheet lined with parchment, form half the dough into a round 7” in diameter and 1” thick. Using fingers, press the 8 ounce brick of cream cheese into a round and place it on the round of scone dough leaving a border of approximately 3/4”. Sprinkle the cream cheese mixture with Cake Spice and crumble the brown sugar over the cream cheese. Using an offset spatula, gently press the brown sugar into the cream cheese, distributing it as evenly as possible. Top the base with the remaining dough round, sealing the edges well. Alternatively, form the dough into a flat log approximately 12” long, starting with half the dough. With fingers, work the cream cheese into a long bar and press into the flat log of scone dough. Add the spice and brown sugar as above. Top the log with the remaining scone dough, sealing the edges well.

Brush the dough with 1 Tablespoon milk and sprinkle with turbinado sugar. For the round assembly, cut the dough using a metal bench scraper or other straight edge tool into 8 wedges, gently moving each scone away from the others. In the case of a log assembly (which I find easier), cut triangles by holding a bench scraper at a 45 degree angle and plunging it into the dough creating a wedge, then moving the scone a few inches from the others. Continue cutting scones into wedges, moving scones away from one another.

Bake in 375ºF (350ºF convection) oven for 12 minutes. Rotate pan and bake another 12-15 minutes or until nicely risen and light golden brown.

If you must gild the lily, a drizzle of melted chocolate can be applied over the scones. Wrap leftovers individually in plastic wrap.

Maple Pecan Muffins

This is the second time The Spice House has sponsored 37 Cooks. They have been supplying those in the know with spices, herbs and seasonings since 1957. I was born in 1957, so they have been perfecting their craft for a very long time!

The only request The Spice House had for our challenge was that we focus on baked goods and desserts. Luckily for me, that’s where my mind usually goes. I already had a great assortment of their herbs and spices for baking and cooking. I wanted to use spices or flavorings I hadn't used before. I started scrolling through their spices online. There were so many to choose from. I kept looking and the maple flavoring and maple sugar, caught my eye. The maple sugar is made from pure Wisconsin maple sap. I love making muffins for breakfast and Mark likes pecans in everything possible, so that’s how I decided on Maple Pecan Muffins.

If you enjoy cooking and baking like I do, check out their wonderful items. It will change your culinary world. Don't blame me when you become addicted to their superior products, ha ha! I used my favorite basic muffin recipe. Feel free to use yours if you prefer, and just add the natural maple flavor blend and maple sugar. Our house smelled so good as these were baking!

Maple Pecan Muffins
by Sharyl W.

Makes 12 muffins

2 cups white flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup of white sugar
1 cup milk (I prefer whole, but one can use 2%)
1/4 cup vegetable or canola oil
1 egg, slightly beaten
1 teaspoon of The Spice House Natural Maple Flavor Blend
1/2 cup chopped pecans
2 Tablespoons of The Spice House Maple Sugar - for topping

Preheat oven to 375°F. Combine the first 4 ingredients in a large bowl. Add the milk, oil, egg, and maple flavor. Mix just to combine. Batter will be lumpy. Over mixing will make dry muffins. Add the nuts to the batter.

Lightly grease muffin tins – or use paper cups – and fill about 2/3 full with the batter. Sprinkle maple sugar on top of the muffin batter. Bake for 20 - 25 minutes, until lightly brown. Keep an eye on them. No one wants a dry muffin! I like to brush the tops of my muffins, with melted butter, as soon as they come out of the oven. I think it keeps the muffins moister.

Bacon, Egg & Cheese Biscuits with Hashbrowns

I had so much fun baking biscuits for The Spice House! To think, when we moved to Georgia nine years ago, I had never made a homemade biscuit and considered it a hurdle I would probably never jump successfully! It really is a simple thing to do and this particular biscuit has your entire breakfast contained inside of it! I tried two different combinations of herbs and spices and potato types when making these biscuits and both were successful. I would encourage you to branch out and try your own favorite products from The Spice House - I would bet a pre-mixed blend would also be fantastic!

P.S. I sent frozen biscuits home with Brooke Miller, my friend and trusty recipe tester. They were the version with Fancy Garlic Salt and the Option 2 blend of spices. She baked these biscuits along with some oven fried chicken breast tenderloins which she served as a sandwich to much acclaim!

Bacon, Egg & Cheese Biscuits with Hashbrowns
by Sandra blogging at Dear Lauren, Love Mom
Adapted from Little Flower Baking, a lovely cookbook I would encourage you to buy!
Makes 15 biscuits that can be stored in the freezer and freshly baked one or two at a time instead of all at once if you wish!

4 1/2 cups (585 grams) all-purpose flour
1 Tablespoon plus 2 teaspoons baking powder
2 teaspoons La Baleine fine French sea salt (can use 1 teaspoon sea salt and 1 teaspoon Fancy Garlic Salt, if desired)
Spice Blend, choose one (see below)
1 1/2 cups butter, diced into even small pieces and kept chilled until use
4 large eggs, lightly beaten
3/4 cup plus 1 Tablespoon half and half
6 slices bacon, cut into shorts strips and cooked until crisp, drained and cooled
1 cup frozen hash browns (100 grams) or 2 diced, roasted (and cooled) potatoes
1 cup shredded sharp Cheddar cheese, optional (can choose a cheese of your choice)
1 egg, whisked in a separate bowl to use as an egg wash
2 teaspoons Maldon English Seas Salt Flakes

Spice Blend Options
Option 1:
2 Tablespoons Parsley Flakes
2 Tablespoons Dill Weed
1 Tablespoon Chives

Option 2:
2 Tablespoons Diced Jalapeno Peppers
2 Tablespoons Shallots
1 Tablespoon Parsley Flakes

Stir* all ingredients through the Spice Blend with the paddle attachment in the bowl of a stand mixer until combined. Add diced butter and turn stand mixer to "stir" for 1 minute or until the butter is pea-sized and incorporated into the flour. Stir in the eggs and the half and half until just combined. Add the bacon, the potatoes and the cheese and again, stir until just combined.

Place the dough on a floured work surface and press it into a 1-inch high rectangular shape. Using a dough scraper, cut the biscuits into 3 long rows and 5 short rows to make 15 square biscuits. Use the dough scraper in a straight down motion and then straight up, do not twist the dough or draw the scraper along the dough as this could cause the biscuits not to rise to their full potential. Place the biscuits on a parchment-lined, rimmed baking sheet. Brush the top of each biscuit with egg wash and sprinkle a few salt flakes on top. Freeze for 1 hour or up to overnight. After freezing, you can wrap the biscuits in parchment paper and freeze them in a freezer zip-top bag, or you can bake all or some of them on a parchment-lined, rimmed baking sheet at 375°F for 30 minutes, rotating the sheet pan halfway through the baking time. Serve them hot or with butter, honey, jam, or anything else you choose!

*Please note, the "stir" level on the stand mixer is the very first notch. The mixer will be going very slowly and with the exception of adding in the butter, the mixer will only need to stir for a very few turns to just incorporate the added ingredients.

Low Sodium Chicken Salt Hole In The Middle

This recipe is known by many different names and always uses salt and pepper - but now, replace the salt and use the Low Sodium Chicken Salt. As for the names of this recipe, they can be "Hole In The Middle", "Toad In The Hole", Bird In The Basket" - nonetheless, this recipe takes you back to your childhood and, for some, their adulthood. When my bride Iloe and I first got married 17 years ago, she wanted something different for breakfast one morning - to which I said "I'll make you a Hole In The Middle". She looked at me perplexed as I went into our kitchen to make this fast breakfast treat.

Low Sodium Chicken Salt Hole In The Middle
by Glenn Edwards

1 slice of your favorite bread, at least 1/2-inch thick
1 egg
2 Tablespoons unsalted butter
Low Sodium Chicken Salt, to taste
Cracked black pepper, to taste

Cut a hole in the middle of bread and reserve the removed portion to toast. Put the butter in a skillet over medium-high heat and place the slice of bread in the skillet once the butter melts completely. Break the egg into the hole in the slice of bread and salt and pepper. Flip over the bread/egg carefully and continue to cook until egg is over-easy. Also, while the egg is cooking, take the reserved portion of bread from making the hole and toast it in the skillet, as well. Enjoy!

Golden Grahams Crusted French Toast

I was so excited when I found out that General Mills was going to sponsor 37 Cooks. Ever since I was a kid, I have always considered cereal, and breakfast in general, FUN! I especially love the products the General Mills Cereal Division sent to us because 75% of their products don’t have artificial color or flavors anymore! How awesome is that?

I love cooking breakfast on the weekends, and one my husband’s favorites is French toast. What sounds better than putting two breakfast foods together! The Golden Grahams give this a wonderful, crunchy outside. It’s a fun, different way to enjoy a classic.

Golden Grahams crusted French Toast
by Sarah M.

4 slices bread (I used whole wheat)
3 eggs

1 Tablespoon milk (I had 2%)
1 Tablespoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups Golden Grahams cereal, crushed
2 Tablespoons flax meal*
2 Tablespoons butter, divided

In a shallow bowl, whisk together the eggs, milk, sugar, cinnamon and ginger. Put the Golden Grahams and flax meal into a large sealable plastic bag and crush it! I used my rolling pin, but use whatever you have handy. I like to make sure the cereal still has some texture to it. Pour the cereal mixture into another shallow bowl. One at a time, dip the bread into the egg mixture, shake to remove any excess and dip into the cereal mixture. Place on wire rack to rest a few minutes.

Heat a non-stick frying pan over medium-low heat on your stovetop. Add the butter. Once the butter melts, add your French toast and let fry a few minutes on each side until cooked through. I did two pieces at time, then repeated the process with more butter and the last two pieces.

Serve and Enjoy.

Note* I love adding flax into anything that I can, but If you don’t want to use it, add a bit more cereal.

Strawberry-Trix Nice Cream Parfait

My kids think that I am the best mom around when I serve them nice cream for breakfast. Nice cream is just like ice cream, only so much healthier. So healthy that they can have it for a fun breakfast, or it could be turned into a dessert with just a little honey. It starts with frozen bananas that give it a great creamy base. Once you have mastered the base, it is so easy to change up the flavors. When the cereals from General Mills arrived and I saw the Trix, I knew that a frozen nice cream had to be made. Between the fun colors of the Trix and ‘ice cream’, I knew that it would make my kids' morning. Not only did they love it, it was requested for when they have friends over. I loved the creamy nice cream layered with the crunchy Trix - it gave the parfait a nice balance.

I made the nice cream in a high-speed blender, but you can also make it in a food processor. It will take a little longer and you might not need the full amount of milk. I use really ripe bananas - the riper they are, the sweeter they will be. I do not use a sweetener in my nice cream, but feel free to add one if you want it a little sweeter.

Strawberry-Trix Nice Cream Parfait

by Lindsay O’Connor

2/3 cup Trix
1/2 cup almond milk (or your preference)
2 medium bananas, sliced and frozen overnight
1 teaspoon rosehips powder (optional, but a good vitamin C boost)
1 1/2 cups frozen sliced strawberries
Trix for layering

1. Place the Trix in a paper bag and crush. Set aside.

2. Add your almond milk to a high-speed blender followed by the bananas, rosehips powder and strawberries. Blend, tamping down constantly. It will take about 30 seconds and you will have a soft-serve consistency.

3. By hand, stir in the crushed Trix.

4. Layer in a cup or jar alternating the nice cream and Trix, ending with Trix.

Glazed Hibiscus Lime Mini Muffins

Pretty, springy and light, these little muffins would be a lovely addition to a special breakfast or brunch (think Valentine's Day, Easter or Mother's Day). They would also be wonderful for a springtime bridal or baby shower. The Wild Hibiscus Flowers in Syrup are sweet, delicious and definitely add a fun and different twist to any dish!

Glazed Hibiscus Lime Mini Muffins

by Susan Whempner

Adapted from Serious Eats Hibiscus Loaf Cake with CreamCheese Frosting

Makes approximately 60 mini muffins

For Mini Muffins:

3 Tablespoons syrup from jar of Wild Hibiscus Flowers in Syrup

1 Tablespoon fresh lime juice

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

6 Tablespoons softened butter (unsalted)

1/4 cup vegetable oil

1 cup sugar

3 large eggs, room temperature

3/4 cup whole milk, room temperature

2 teaspoons vanilla

6 Wild Hibiscus flowers from jar of Wild Hibiscus Flowers in Syrup

Preheat oven to 350°F. Spray mini muffin pan with baking spray and set aside.

Whisk together hibiscus syrup and lime juice in small bowl and set aside.

In medium bowl, whisk together flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer with the paddle attachment, beat butter on medium speed until creamy. Add oil and sugar and continue to beat on medium until light and fluffy. Add eggs, one at a time, and continue to beat until completely incorporated.

Decrease mixer speed to low and add flour mixture in thirds, alternately with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined. Add vanilla, chopped hibiscus flowers and hibiscus syrup/lime juice mixture. Beat once more on low until just combined.

Pour batter into prepared mini muffin pan. Bake for 12-15 minutes, rotating pan once halfway through, until cake tester inserted in center of a mini muffin comes out clean. Remove from oven and cool in pan for 5 minutes. Transfer muffins from pan to a cooling rack and cool completely. Drizzle with Hibiscus Lime Glaze (recipe follows).

Hibiscus Lime Glaze:

3 1/4 cups powdered sugar

6 Tablespoons fresh lime juice (about 4-5 limes)

2 Tablespoons Wild Hibiscus syrup

Sift powdered sugar into a medium bowl. Add lime juice and whisk until smooth. Stir in lime zest. Use glaze immediately.

For Garnish:

Freshly grated lime zest from about 3 limes

5 Wild Hibiscus flowers, finely minced (press between layers of paper towels first to remove excess syrup before mincing)

Top each glazed mini muffin with a sprinkling of lime zest and a pinch of minced hibiscus flowers.

Frittata Loaf

I am an eggoholic. Self-proclaimed and verifiable. When we got the recipe dice from Leafcutter Designs, I was worried. I made Bill roll them. I was gonna blame him for anything odd that happened. Well, it didn't. I got eggs and some other ingredients. The first thing he said was "you need to make that omelet thing you do". "I don't do an omelet thing", I said. He said "the loaf thingy". I said "oh, heck yes!!!"

I would love to introduce you to a go-to dinner, lunch or breakfast that is simple and terrific. Please know that you can use ANYTHING you want in this recipe. This is just a guideline.

Frittata Loaf
By Traci
My own design

6 large eggs
1 cup Fontina cheese, shredded
1 cup Swiss cheese shredded
1/2 cup chopped green onion
1/2 cup chopped mushrooms
1/2 cup sliced asparagus
Salt and pepper to taste

Yep, that simple. Oven to an easy 300°F. Prep a small loaf pan by spraying with cooking spray.

I combine the eggs until well mixed. Salt and pepper at this point. Add all the other ingredients. It will be thick, but that's what you want. The egg is a just filler for all the other good stuff in the frittata. Pour into the prepared pan. Bake until it is not wiggly in the middle, about 25 minutes. Each oven will be different.

Take out of the pan and let set for a few minutes. Slice and serve. I love serving with some sliced tomatoes and additional green onions. Add a hunk of French bread and you are set!!!

Let me know how you make yours.......I would love to know!! And if you'd like a little fun with a recipe, I highly recommend grabbling some of these recipe dice from Leafcutter Designs.

Perfect Pecan Praline Muffins

These muffins are like having your own personal streusel cake all to yourself – but for breakfast! Just sweet enough to give you an extra boost in the morning – or a late night snack if that’s your desire.

Perfect Pecan Praline Muffins
by Louise Chiffonade Brescia
Makes 12 Muffins

Pecan Streusel Mixture:
6 Tablespoons flour
6 Tablespoons oats
Small pinch of salt
1/3 cup brown sugar
1 teaspoon cinnamon
1 cup roughly chopped Truly Good Foods Pecan Pralines 
1/3 cup cold unsalted butter cut into small dice
                                                                   
Muffin Batter:
2 1/4 cups flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup brown sugar
3⁄4 cup milk

1 egg
1 teaspoon vanilla
1⁄4 cup butter, melted and slightly cooled

First, prepare the streusel. Combine all streusel ingredients in a small bowl and using fingers, press mixture together until crumbly. Store covered in the refrigerator while muffin batter is being prepared.

For muffin batter...in a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, granulated and brown sugar. In a glass measure, combine the milk, egg, and vanilla and beat gently with a fork. Add to the flour mixture. Using a rubber spatula, mix with a few swift strokes. Add the melted butter. Continue mixing, thoroughly but only enough to combine.

Prepare a muffin tin with parchment squares that extend out of each muffin cup. Two half-sheets of
parchment cut into 6 squares each works nicely. Apply vegetable spray to the muffin tin and press a parchment square into each muffin cup. Spray the parchment. (If the parchment resists staying in the cup, the weight of the batter will secure it.) Scoop 3 ounces of batter into each muffin cup. Remove streusel mixture from refrigerator and gently mix it with a fork to break up large lumps. Evenly distribute the streusel topping among the muffins, gently sprinkling the mixture on top of each muffin. Do not compact the streusel into the muffin batter.

Bake in a 350°F oven for 20-25 minutes, rotating pan halfway through baking time. Muffins may be drizzled with a thin powdered sugar icing, or sprinkled with powdered sugar, if desired.

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies

Nuts, nuts and more nuts! Who doesn't like nuts? They are so versatile. Our sponsor, Truly Good Foods, supplied us with four different kinds of nuts. The hardest part of this challenge was figuring out which to choose to bake with. I certainly enjoyed trying them all so I could come to a recipe decision. This is a very simple recipe. Children would love to help make these. If these are for children, one may want to use semi-sweet chocolate chips instead of the dark chocolate chips. I decided to call these breakfast cookies so that I could have cookies for breakfast. After all, it’s like having oatmeal and banana for breakfast, right? These are great for an on-the-go breakfast, which is how I eat breakfast during the week.

Banana, Oatmeal and Pumpkin Seed Breakfast Cookies
by Sharyl
Adapted from Taste of Home's Banana Oatmeal Cookies

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar – lightly packed
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup mashed ripe bananas (buy 3 large to be sure)
1 3/4 cups quick-cooking oats
1 cup dark chocolate chips
1/2 cup chopped or whole Truly Good Foods Blackened Pumpkin Seeds

In a bowl, combine the first seven ingredients. Add butter and lightly mix. Add egg, vanilla extract, bananas, oats and mix well. Stir in chips and pumpkin seeds. Refrigerate for about one hour before baking. I actually kept the cookie dough refrigerated in a Tupperware for about a week and baked them as I wanted them.

Drop by tablespoonfuls, or use a scoop, onto greased baking sheets. I used my Zeroll Medium Scoop (the red one). Bake for 13-15 minutes at 375°F. Cool on wire racks. These cookies are actually moister after a day or two.

Blueberry Bran Loaf with Praline Pecans

Truly Good Foods sent a wonderful box of products to work with! I don't usually put nuts in muffins or quick breads - but these Praline Pecans were so well-seasoned that they made a perfect crunchy topping for a crunchy-topped loaf bursting with fresh blueberries.

Blueberry Bran Loaf with Praline Pecans
by Maurita Plouff, Good Stuff Recipes
Makes 3 small loaves

2 eggs
1 1/2 cups buttermilk
1/2 cup coconut oil, melted and slightly cooled
1 1/2 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons vanilla extract
3/4 cup sugar
2 cups bran cereal (like All-Bran)
3 1/4 cups flour
2 cups fresh blueberries
1 1/2 cups Praline Pecans
Butter to grease the pans

Preheat oven to 350°F. Grease 3 small (3 x 5 x 2-inch) loaf pans.

Whisk together the eggs, buttermilk, coconut oil, salt, baking soda, vanilla extract, and sugar. Stir in the bran cereal and flour and mix well to combine thoroughly. The batter should be fairly stiff at this point. Gently fold in the blueberries.

Fill each loaf pan nearly to the top. Scatter Praline Pecans over the tops, pressing them in slightly. Bake 35-45 minutes, until the tops are firm and slightly browned, and a toothpick carefully inserted and removed shows no streaks of uncooked batter.

Let cool in the pans on a rack for 20 minutes, then carefully turn the loaves out and cool completely.

Bacon, Egg, Cheese and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce- A Wonderful Weekend (or Anytime) Treat!

I don't really eat a lot of fast food. I haven't sat in a drive-through line in over a year. But, for some strange reason, I LOVE fast food breakfast sandwiches. If there are bacon, eggs, cheese and warm biscuits involved, I want in on the party (the same could be said about biscuits and gravy!) I can't really explain it, it's just a quirk of mine. I'm going to be honest and tell you that there really are about a million ways to make a breakfast sandwich. And none of them are wrong. I even have a nice little breakfast sandwich maker that is awesome! But my favorite always comes back to the bacon, egg and cheese on a biscuit. And I've also found that if you have a nice sauce of some sort to drizzle/ pour over the whole thing, it's that much more delicious. When I was given a chance to sample the Honey Ridge Farms Clover Honey Creme (and create a sauce with it), it honestly took my sandwiches to a whole different level. The “Mock Hollandaise” that I made using it was light, crisp, tangy and sweet all at once. It really brightened up the dish and was very versatile (it could definitely be used in other dishes as well). So, here's what we do!

First off, you will need biscuits. Home made, store bought, out of a can, your choice. Just be sure that they are warm when it's time to put the dish together. Secondly, you need eggs. If you are a die hard scrambled fan, go for it. But, I prefer poached or fried/sunny side up. I used poached for this recipe, as I simply par-boiled them earlier on and then just reheated/finished them off for about 1 minute right before assembly (there are lots of good tutorials online if you're interested in trying to poach eggs. The recipe that I linked to here includes one.) Fried eggs are also awesome, as the runny yolk really contributes to the overall taste. It's all up to you. Thirdly, there is cheese. Go crazy, people. I used shredded Monterrey Jack, as I had a handful leftover from a dish that I had made the day before, but I highly recommend cheddar as well. You really can't go wrong with any cheese (just don't overdo it if using something stronger/ more pungent.) Then there is the bacon, tomato and the Honey Hollandaise, which are all easy-peasy and described below. Now that we have that out of the way, allow me to introduce you to my new favorite splurge!

Bacon, Egg, Cheese,and Tomato Biscuit Stacks with a Honey “Hollandaise” Sauce
by Chris
Inspired by the recipe for Lighter Eggs Benedict with Mock Hollandaise Sauce by the kitchn
Serves 4

8 slices of bacon, cut into 16 shorter pieces (2 slices per person, in four shorter rashers)
1 large, firm red tomato (or two if needed), cut into (4) 1/4-inch thick slices (1 per person) and patted as dry as possible
Any Cajun/Creole spice or rub of your choice (I used Slap Ya Mama) OR freshly ground black pepper
1-2 teaspoons Honey Ridge Farms Clover Honey Creme (for drizzling the tomato slices)
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 teaspoons lemon juice
Dash of cayenne pepper (to taste)
2-3 dashes of Louisiana-type hot sauce (I used Crystal)
2 teaspoons Honey Ridge Farms Clover Honey Creme
2 1/2 Tablespoons unsalted butter, melted
Salt and Pepper, to taste
4 biscuits, warmed to serve (1 per person)
4 eggs, cooked to your liking (1 per person)
4 Tablespoons OR 4 slices of cheese of your choice (1 Tablespoon OR 1 slice per person)
Paprika (optional, for serving)
1/4 - 1/2 cup chopped green onions (optional, for serving)

Begin by preheating your oven to 400°F. Line a cookie sheet with aluminum foil or parchment paper. Place the raw bacon onto the lined sheet, and cook for about 15 minutes. While the bacon is beginning to cook, pat the tomato slices dry and give them a generous sprinkle of Cajun/Creole seasoning OR salt and black pepper on the top side. Drizzle lightly with about 1 teaspoon of the Honey Creme Clover. After the bacon has cooked for 15 minutes, remove the sheet from the oven, drain any excess grease (do NOT wipe down the sheet), and flip the bacon slices over. At this point, add the seasoned and drizzled tomatoes, seasoned/drizzled side up to the pan IN the remaining bacon grease. Place the bacon/ tomato mix back into the oven for another 15-20 minutes, until the bacon is completely cooked through.

While the bacon and tomato mixture is cooking, mix together the mayonnaise, Dijon mustard, lemon juice, cayenne pepper, hot sauce and 2 teaspoons of Honey Creme Clover. Melt the butter, but leave it to the side. If needed, go ahead and start to warm the biscuits, cook the eggs and prepare the cheese. After the 15-20 minutes (whenever the bacon is done, but not burnt), remove the bacon from the cookie sheet and place on a paper towel-lined plate to drain. Flip the tomato slices over, drizzle with the other teaspoon of Honey Creme Clover, add a touch more black pepper if desired, and set the oven to a low broil (move the oven rack up one position). Gently broil the tomatoes for 2-4 minutes, watching that they do not burn. You want them to be warmed and juicy, not charred.

When the tomatoes are done, mix the butter into the Hollandaise sauce and assemble the dish as follows: Plate one biscuit, open-faced (if it happens to crumble, no big deal, just use it anyway), 1 Tablespoon of shredded cheese/1 slice of cheese, 1 tomato slice, 4 smaller (2 total) pieces of bacon, 1 egg and approximately 1/4 of the Hollandaise sauce spooned on top of the entire dish. Sprinkle with paprika and garnish with chopped green onions. Serve as soon as possible, as they are best warm and fresh from the oven.

If you happen to have leftovers, simply allow the stacks to cool and loosely wrap each individually in foil. Reserve any Honey Hollandaise separately. When you want to rewarm, simply place the foil packet(s) into a 325°F oven for about 15-20 minutes. Warm the Hollandaise slowly and spoon over, topping with paprika and green onions as directed above. This dish was a huge hit at my house and I'm sure that you will enjoy it as well. It is great for breakfast, brunch, or a lazy supper...any time of day, as long as you are hungry. Cheers!

Sweet Honey Creme Crêpes

Ah, crêpes! Those sweet (or savory) super thin French delights that most of us adore. Over the years I have made many. And over the years I have failed so many times that I almost gave up. But then...I came across this recipe with the adaptation of the honey creme for the sugar and voila - perfection! It also helps that I have a good non-stick pan, nothing super pricey but one without a bunch of scratches and imperfections in it.

Heat and timing are also key here. Do not try and cook it too quickly or you'll burn the butter (and thus the crêpe.) On that note, do not walk away from the stove or you'll have burnt crêpes. It's ok to peek at the underside if you're not sure if it's cooked enough or not. And to be honest, I've even flipped a few back over to get that desired crisp, but delicate, texture.

Most importantly: Make a bunch of them. These are a crowd pleaser and will be gobbled up before you know it. Bon Appétit!

Sweet Honey Creme Crêpes
by Holly K
Adapted from Crepes in Betty Crocker's New Cookbook

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups whole milk
1 Tablespoon Honey Ridge Farms Clover Honey Creme
2 Tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
2 large eggs
1 cup heavy whipping cream
Fresh fruit

In a small bowl, whisk together the flour, baking powder and salt. Stir in the milk, Clover Honey Creme, butter, vanilla and eggs and blend until smooth. Let sit 5-10 minutes.

Heat a small non-stick 6" skillet on medium-high heat. Lightly butter the pan and pour 1/4 cup of batter inside. Rotate the pan so that the batter forms a thin, uniform layer. Cook 2-3 minutes until the underside is lightly browned. Gently flip the crêpe and cook another minute or so and golden on the underside. Remove crêpe to a plate. Repeat process with remaining batter.

In a medium chilled bowl, beat the whipping cream with a hand mixer until soft peaks form.

To serve crêpes, top with your favorite fruit and a spoonful of the fresh cream.

Honey-Orange Fried Bananas

I have never used honey cream before, so I got really excited and I was really pleased with what I saw when I opened my jar of Honey Ridge Farms Clover Honey Creme. It's whipped and has a nice smooth consistency that is really easy to spoon out and use. Very luxurious, in my opinion. It is perfect for this quick and simple dish.

Honey-Orange Fried Bananas
by Linda

1 banana
2 teaspoons Ghee
1 Tablespoon Clover Honey Creme
1 teaspoon Orange Peel Zest (I use Spice House)
Sea salt

1) Slice your banana into 1/2-inch rounds.

2) Melt Ghee in large non-stick skillet on medium heat.

3) Place banana rounds in skillet and fry 4-5 minutes on each side, until lightly browned.

4) Remove banana rounds from skillet and place on a plate lined with a paper towel to drain.

5) Clean skillet, removing all remaining Ghee from pan.

6) Return skillet to low heat and add the Clover Honey Creme, gently swirl around.

7) Turn skillet off and place bananas back into skillet. Spoon Clover Honey Creme over the bananas to coat evenly.

8) Sprinkle Orange Peel Zest over bananas, along with a pinch of sea salt.

9) Serve warm.

These are great on ice cream, steel-cut oatmeal or even toast.

Papa’s New World Giambotta

One of my father's favorites, made healthier by Bilinski's Kale Balsamic Chicken Sausage. This was often a breakfast treat on Sunday morning.

Papa’s New World Giambotta
by Mary

3 teaspoons olive oil, divided

1 red or green pepper, diced
1 medium onion, diced
4 small potatoes, boiled and diced

1 package Bilinsk's Kale Balsamic Chicken Sausage

8 eggs
Salt and pepper to taste

Heat a large skillet over medium heat, add 1 teaspoon olive oil. Add diced peppers and onions to olive oil and saute for 10 minutes, until slightly soft. You want them to retain some texture. Set aside in a separate bowl. Add diced potatoes to skillet with 1 teaspoon olive oil. Saute over medium heat until golden brown and tender, about 15 minutes. Mix into peppers and onions in bowl. Cut sausage into slices and brown in skillet over medium heat in 1 teaspoon olive oil for about 5 minutes.
Add peppers, onions and potatoes back into the skillet. Stir to blend and add salt and black pepper to taste. 

 
Scramble eggs and slowly add to the sausage and veggie mixture. Reduce heat to low, stirring continuously to break up curds while the eggs are cooking. Remove from the heat when the eggs are nearly set, they will continue to cook off of the heat. Serve with thick toast for breakfast or a mixed greens salad for lunch or supper.  

Chicken Sausage and Cheddar Biscuits – breakfast to go!

I love breakfast. During the week, if I don't have something ready to grab as I go out the door, I will stop on the way to work and pick up something. It’s definitely healthier to make something myself. I especially like sausage and cheese biscuits. The Bilinski's Kale Balsamic Chicken Sausage are a perfect substitute for my regular sausage. I can heat one in the microwave and hit the road, breakfast in hand. On the off chance I have a few extra minutes, a fried egg would make this a great breakfast sandwich.

Chicken Sausage and Cheddar Biscuits - breakfast to go!
by Sharyl
Adapted from Brown Eyed Baker Sausage-Cheddar Biscuits

3 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, cut into cubes (1 stick)

8 ounces shredded sharp cheddar cheese
1 pound Bilinski's Kale Balsamic Chicken Sausage, chopped
1 cup buttermilk
2 Tablespoons unsalted butter, melted - to brush top of biscuits

Preheat oven to 425°F.

In a large bowl, add the flour, baking powder, baking soda and salt and mix. Add the cubed butter and use a pastry cutter to work the butter into the flour mix. Add the cheese and sausage to the bowl and mix to combine. Add the buttermilk and use your hands to bring dough to a ball. If mixture is a little dry, add a little more buttermilk (I added about 1/4 cup more to my dough.) Roll out dough on flour covered cutting board. Roll so that dough is about 3/4-inch thick. Using a biscuit cutter, cut out the biscuits and move to a parchment-covered cookie sheet for baking. Space about 2 inches apart and brush tops with melted butter. Bake for about 20 minutes, until golden brown. Enjoy your breakfast for the road!

Chicken Sausage Purple Sweet Potato Quesadillas

Breakfast, brunch, snack, or dinner, it's the perfect time for these quesadillas. When choosing a recipe for this challenge, I wanted something fresh, healthy and vibrant.

A good friend of mine awhile back told me about these magical purple sweet potatoes he had had while in Hawaii 2 years ago. I've been on the lookout for them ever since and FINALLY came upon them at the store last week. Unlike many vegetables that have a tendency to fade when cooking, these keep their deep purple color. They do take a little longer to cook, so keep that in mind. But, if you can't find these beauties, a good ol' classic sweet potato will work just fine.

I decided to pair this quesadilla with a fresh fruit salsa. I wanted one that could hold up a few days and not get mushy. If you've never tasted an Asian pear, they're more like an apple in consistency than a pear. So you can sub your favorite apple variety if you can't find these, as well.

I also used the golden pineapple variety because of it's natural sweetness and smoother texture. If you use a regular one, just make sure it's more on the extra ripe side. Finally the yogurt dip. Either you love or hate Greek yogurt. If you don't like it, use a lighter sour cream. But, I think the addition of the citrus to the yogurt makes it taste very close.

Chicken Sausage Purple Sweet Potato Quesadillas
by Holly

1/2 quart fresh strawberries, finely chopped
1 Asian pear, diced
1 small golden pineapple, finely chopped
1 small lime, juiced
1/2 Tablespoon honey
1/4 cup fresh cilantro (or fresh flat leaf parsley), chopped
Kosher salt

1/2 cup plain Greek yogurt
Juice of half of small orange (use other half for garnish if desired)
1 medium purple sweet potato (or red), peeled and diced
1 Tablespoon olive oil
Fresh ground black pepper

Cooking spray
1 12-ounce package Bilinski's Kale Balsamic Chicken Sausage, diced
1 Tablespoon unsalted butter

6 eggs
6 Mission® Garden Spinach Herb tortillas
1 1/2 cups shredded Mexican cheese

For the salsa:
In a small bowl, gently mix the strawberries, pear, pineapple, lime juice, honey, cilantro and a pinch of salt. Cover with plastic wrap to avoid browning of the fruit.

For the yogurt dip:
In another small bowl, combine the Greek yogurt and orange juice. Blend well. Keep in refrigerator until ready to plate.

Heat oven to 350°F. Cover a standard sheet pan with parchment paper. Combine the diced sweet potato with olive oil, lightly salt and pepper. Roast for 40-45 minutes until tender, careful to not overcook. Remove from oven.

Lightly coat a medium sauté pan with cooking spray. On medium-high heat, brown the sausage, stirring frequently as not to burn. Cook about 8-10 minutes. Remove from heat.

In another sauté pan, add butter and eggs. Cook low and slow until just scrambled. Add the eggs to the sausage mixture.

Quesadilla time! In a large sauté pan, lightly coat with cooking spray. On medium heat, add a tortilla, top with 1/4 cup cheese, 1/3 of sausage/egg mixture, 1/4 of potatoes, 1/4 cup of cheese and another tortilla. Cook approximately 2-3 minutes until lightly browned on underside and cheese has started to melt on the bottom layer. Carefully flip quesadilla over and cook another 2 minutes until golden brown and cheese is completely melted. Slide quesadilla to a cutting board and let cool slightly before cutting into thirds and plating. Repeat the previous steps to make 2 more quesadillas. (NOTE: you will have some potatoes leftover for garnishing the plates).

Place quesadillas on plates or serve 'family style' on a platter. Sprinkle with the fruit salsa and yogurt dip.

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