Lemon Chai Loaf

Ingredients:

  • 1/2 cup milk of choice
  • 3-4 bags chair tea
  • 1 stick butter (8 tablespoons)
  • 1/2 cup honey
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 3/4 cup almond flour (or 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Glaze ingredients:

  • 3-4 tablespoons lemon
  • 2 tablespoons honey
  • 3/4 cup powder sugar, use more as needed
  • Lemon or orange zest

Directions:

  1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
  2. Preheat the oven to 350°F. Grease a (9×5 inch) loaf pan.
  3. In a large mixing bowl , beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined then add the vanilla. Add the flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until combined.
  4. Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
  5. Meanwhile, make the glaze. Remove the zest from the lemon and orange with vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm loaf.
  6. To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the loaf. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temperature.

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

  • 1/2 pound Italian sausage
  • 1 medium white onion, peeled and diced
  • 3 gloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 8 eggs, beaten together
  • 1 (20 ounce) bag frozen southern style hash browns, thawed
  • 1 cups shredded cheddar cheese
  • 1/4 teaspoon black pepper
  • salt, to taste

Directions:

  1. Heat oven to 350°F.
  2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
  3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
  4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
  5. Spray baking dish with cooking spray.
  6. Add mixture from bowl to the baking dish. 
  7. Bake in middle of oven for 45-60 minutes.

Crock Pot Chicken Stuffing Casserole

Ingredients:

  • 11 chicken tenderloins
  • 1 Teaspoon chicken poultry seasoning
  • 10.75 oz can cream of chicken soup (most cream soups can be substituted)
  • 6 oz box Stove Top Stuffing
  • 2 Cups chicken broth

Directions:

  1. In a medium bowl mix stuffing and chicken broth together.
  2. Place chicken tenderloins in bottom of crockpot
  3. Sprinkle chicken poultry seasoning over tenderloins
  4. Pour soup over chicken and spread evenly
  5. Once stuffing has absorbed all of the broth pour evenly on top
  6. cover with lid and cook on low 6 hours or on high for 4 hours

Cherry Oreo Cookie Balls

1 hour 30 minutes

20 minutes prep

Ingredients:

  • 1/3 cup finely chopped candy canes (about 6 small), divided
  • 8 oz package cream cheese, softened
  • 36 Oreo Cookies, finely crushed
  • 4 oz package semi-sweet chocolate broken into pieces, melted

Directions:

  • Reserve 1 Tbsp chopped candy cane. Mix remaiing candy cane with cream cheese and cookie crumbs until blended.
  • Shape into 48 (1-inch) balls. Freeze 10 minutes.
  • Dip cookie balls in melted chocolate, place on waxed paper- covered rimmed baking sheet. Sprinkle with reserved candy cane.
  • Refrigerate 1 hour or until firm.

*I used cherry candy canes, peppermint would be a great classic option.

*I used the food processor to process Oreo cookies, then mixer to combine cookies, with cream cheese and candy cane.

I used almond extract to intensify the cherry flavor. You could use any flavor extract if you didn’t have candy canes.

~ Recipe adapted from food and family

Cinnamon Banana Bread Muffins

Prep: 5 min

Cook Time: 10-20 minutes

Ingredients:

  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

Directions:

  1. Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
  2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
  5. Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
  6. Remove muffins and let cool slightly. Place on cooling rack if you have one.
  7. Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

  • 1 Tbs butter
  • 1 red cabbage, sliced 1/4″ thick
  • salt & pepper
  • 1/2 red onion, sliced
  • 2 sweet apples, quartered and sliced thin
  • 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
  • 1/3 cup red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses or cane syrup

Directions:

  1. Melt butter in a deep sauté pan with a cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
  2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
  3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
  4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
  5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Baked Italian Chicken with Veggies

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

  • 4 chicken breasts (I used 2 large pieces & divided horizontally)
  • 1 tablespoon dried basil
  • 1 small zucchini, sliced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 can/jar artichoke hearts, sliced
  • 6 slices bacon, cooked, drained, chopped (optional)
  • 1 cup mozzarella cheese, shredded
  • salt & pepper to taste

Directions:

  1. Preheat oven to 375°F. Spray a casserole pan with cooking spray, and place chicken breasts in the pan. Sprinkle with dried basil and salt & pepper.
  2. Top with zucchini, sliced cherry tomatoes, and salt & pepper.
  3. Layer on artichoke hearts & chopped bacon.
  4. Top wih shredded mozzarella cheese. Bake for about 20-30 minutes until the chicken is cooked through (165°F).

Belgian Waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray

Directions:

  1. Preheat the waffle iron.
  2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside.
  3. In a second bowl use a wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
  4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
  5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
  6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
  7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!
  8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
  9. Close and cook about 2 to 3 minutes.
  10. Serve immediately with your favorite toppings! Or freeze in freezer bags.

~Recipe adapted from Some what simple

Breakfast Casserole with Sausage, Hashbrowns, and Eggs

Ingredients:

  • 1/2 pound Italian sausage
  • 1 medium white onion, peeled and diced
  • 3 gloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 8 eggs, beaten together
  • 1 (20 ounce) bag frozen southern style hash browns, thawed
  • 1 cups shredded cheddar cheese
  • 1/4 teaspoon black pepper
  • salt, to taste

Directions:

  1. Heat oven to 350°F.
  2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
  3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
  4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
  5. Spray baking dish with cooking spray.
  6. Add mixture from bowl to the baking dish. 
  7. Bake in middle of oven for 45-60 minutes.

~Recipe from Mikaila