Oh My!… Italian Turkey Meatballs

 

Ingredients

1 pound ground turkey

1/2 cup Italian-style bread crumbs

1/2 cup grated Kraft Parmesan cheese

1 Eggland’s Best egg

1/4 cup chopped fresh parsley

1/2 teaspoon kosher salt (optional)

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard.

Bake in the preheated oven until browned, about 20 minutes . An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Beautifully Braised Short Ribs

 

Ingredients

8 beef short ribs

2 Cups Flat-Leaf Parsley leaves

1/2 cup Fresh Oregano leaves

5 garlic cloves

2 T apple cider vinegar

1 1/2 tsp Kosher Salt

1/2 tsp Freshly Ground Black Pepper

1/2 Tsp Dried Red Pepper Flakes

1/2 Cup Extra-Virgin Olive Oil + 1 Tablespoon

Instructions

For the Chimichurri:

Add parsley, organic and garlic to a food processor and pulse several times (alternatively you can chop everything very finely if you don’t have a food processor)

Add in apple cider vinegar, salt, pepper, chili flakes and extra virgin olive oil.

Set aside chimichurri sauce.

To make the ribs:

Preheat oven to 350 degrees F.

Add one tablespoon to a skillet over medium-high heat and sear each rib for 2 minutes on each side.

Place in a bake-safe dish and coat with half of chimichurri sauce. Cover with top or tinfoil.

Bake for 45 minutes.

Remove from oven and flip with tongs.

Bake for another 45 minutes covered.

Remove from oven and top with additional chimichurri sauce (you may have a bit leftover).

Serve warm.

Mini Caramel Apple Streusel Cheeecakes

 

Ingredients:

Crust:

1⅓ cups graham cracker crumbs (I like Honeymaid)

2½ T. sugar

6 T. salted butter, melted

Streusel Topping:

½ cup flour

¼ cup quick cooking oats

¼ cup + 2 Tbsp light-brown sugar

¼ tsp ground cinnamon

⅛ tsp salt

¼ cup butter, partially melted in microwave

CheesecakeFilling:

16 ounces cream cheese, softened

⅔ cup sugar

2 eggs

¼ cup sour cream

1 tsp vanilla extract

1 lb apples, peeled, cored and finely chopped* (I used Gingergold)

Topping

Salted caramel sauce, homemade or jarred

Crust:

Preheat oven to 325 degrees. Line 18 muffin cups with liners.

In a mixing bowl, combine melted butter, graham cracker crumbs and sugar.

Divide mixture into liners and press down firmly o form little crusts.

Bake 5 minutes and cool.

Streusel:

To the melted butter, stir in flour, oats, brown sugar, cinnamon and salt. Stir until clumps form and park in the fridge while you make the filling.

Filling:

Beat cream cheese with sugar until smooth.

Add eggs until smooth.

Add sour cream and vanilla.

Assemble

Pour cheesecake batter evenly over the mini crusts.

Top with chopped apples evenly.

Sprinkle on streusel topping.

Bake about 25 mins.

Cool and chill

 in fridge a few hours.

Top with caramel!

Chunky Monkey Cottage Cheese Ice Cream: A Creamy, Guilt-Free Delight

Introduction

Chunky Monkey Cottage Cheese Ice Cream is a delightful twist on the classic banana, chocolate, and walnut flavor combination, offering a creamy, rich dessert that’s not only delicious but also packed with protein. This recipe replaces traditional heavy cream with cottage cheese, creating a healthier alternative that doesn’t sacrifice taste or texture. The result is an ice cream that’s indulgent yet guilt-free, perfect for those looking to enjoy a sweet treat while keeping their nutritional goals in check. The natural sweetness of ripe bananas pairs beautifully with the crunch of walnuts and the richness of dark chocolate, making each spoonful a satisfying blend of flavors and textures. Whether you’re enjoying it as a post-workout snack or a dessert after dinner, this Chunky Monkey Cottage Cheese Ice Cream is sure to become a new favorite in your recipe rotation. Plus, it’s no-churn and easy to make, so you can whip it up in no time!

Ingredients

2 cups full-fat cottage cheese

2 ripe bananas, sliced and frozen

1/4 cup honey or maple syrup (adjust to taste)

1 teaspoon vanilla extract

1/2 cup dark chocolate chunks or chips

1/2 cup walnuts, chopped

1 tablespoon unsweetened cocoa powder (optional, for extra chocolate flavor)

PEACH COBBLER MUFFINS

 

Ingredients

For the muffins:

1 1/4 cup all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup white sugar

1 cups chopped fresh (or canned) peaches

1/2 cup whole milk

1 egg

1/4 cup vegetable oil

1 tsp vanilla extract

For the streusel topping:

1/4 cup all purpose flour

3 tablespoons white sugar

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

4 tablespoons cold unsalted butter

Instructions

For the muffins:

1 – Preheat your oven to 350 degrees Fahrenheit and prepare a large muffin tin with 12 muffin cups.

2 – Add the flour, baking powder, salt and sugar to a large bowl and whisk together to combine.

3 – Add the peaches and stir well to coat.

4 – Add the milk, egg and oil and stir together with a rubber spatula just until the flour disappears.

5 – Portion the batter out into the muffin cups evenly (about 3/4 full).

For the topping:

1 – Combine the flour, sugar and cinnamon and baking powder in a small bowl and stir.

2 – Add the cold butter in chunks and break it up with your fingers in the flour mixture until it resembles coarse crumbs.

3 – Top the muffins with a spoonful of the streusel topping.

4 – Bake at 350 degrees Fahrenheit for about 20 minutes until golden brown and a toothpick inserted into one of the muffins comes out clean.

German Chocolate Brownie Pie

 

Ingredients:

For the Brownie Pie 🥧 

6 tablespoons unsalted butter (¾ of a stick)

3 cups HERSHEY’S Semi-Sweet Chocolate Chips (18 ounces)

3 eggs

1 cup sugar

1 tablespoon instant espresso powder

1 teaspoon vanilla

⅔ cup all-purpose flour

¼ teaspoon kosher salt

¼ teaspoon baking powder

1 cup chopped pecans

For the Frosting

1 cup evaporated milk

1 cup sugar

3 egg yolks

½ cup butter

1 teaspoon vanilla

2 cups shredded, sweetened coconut

½ cup chopped pecans

Instructions:

For the Brownie Pie

Preheat the oven to 350 degrees F.

Spray a 9½-inch tart pan with a removable bottom with cooking spray and lightly flour the pan, shaking to remove excess.

Melt the butter and chocolate chips in a glass or metal bowl over a pan filled with 1 inch or so of simmering water. Stir until the butter and chocolate chips have melted and the mixture is smooth. Set aside to cool.

Beat the eggs, sugar, instant espresso and the vanilla extract in a stand mixer until blended. Add the cooled chocolate mixture and blend to combine. In a smaller bowl, stir together the flour, baking powder and kosher salt and then add to the bowl of the stand mixer and mix just until combined. Stir in half of the chopped pecans and pour into the prepared pan. Top with the rest of the chopped pecans.

Bake for 34-45 minutes or until the top begins to crack and the middle is somewhat set but still soft. The pie will deflate somewhat as it cools.

Top the brownie pie with the frosting. Remove from the tin and serve cake at room temperature.

OLD FASHIONED SHORTBREAD COOKIES

 

Ingredients

2 cups butter at room temperature 1 pound

1 cup icing sugar powdered sugar

2 tsp vanilla extract

1/2 cup corn starch

3 cups flour

Maraschino cherries or baking gums for the centers . optional

Instructions

Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.

Blend in the vanilla extract.

Sift together the flour and corn starch.

Blend slowly into the creamed mixture until a soft dough forms.

Split dough into 2 equal round portions.

Wrap the dough rounds in plastic wrap and chill for a couple of hours at least.

You can freeze one of the cookie dough portions for later if you like.

This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.

To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

Roll the dough out to a little less than 1/4 of an inch on a lightly floured surface. Use a 2 inch cookie cutter (or holiday shaped cookie cutters) to cut out the cookies.

Place the cookies on the parchment paper a half inch apart. Add a half maraschino or glacé cherry to the center, or a baking gumdrop if you like.

Bake for 15-20 minutes or until they just start to turn brown at the edges.

Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.

These cookies will freeze quite well for several weeks.