Cheddar Broccoli Millet Bake

Prep time: 35 minutes
Cook time: 20 minutes
Makes: 4-6 servings

Ingredients:

  • 5 cups broccoli, washed and cut into small florets
  • 1 cup millet
  • 2 cups chicken broth
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 teaspoon minced garlic
  • 1 cup milk
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 ½ cups shredded cheddar cheese + some to sprinkle on top

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Spray a large casserole dish with nonstick cooking spray.
  2. Prepare 1 cup of millet according to package directions, using chicken broth as the fluid (takes about 20 minutes to cook).
  3. To blanch the broccoli florets, prepare an ice-water bath by filling a large mixing bowl with ice and water. Bring a large pot of water to boil. Add the broccoli florets and cook 2 to 3 minutes, until bright green and slightly tender. Remove broccoli with a slotted spoon and place immediate in the ice-water bath.
  4. Once the broccoli is done and while the millet cooks, in a large skillet, heat 2 tablespoons of butter over medium heat. Add the diced onion and sauté until soft and translucent. Add the minced garlic and sauté for about 1 minute more. Reduce heat to low. Add the milk, thyme, salt and pepper and slowly bring to a simmer.
  5. When the millet and sauce are finished, mix together millet, broccoli, sauce and 1 ½ cups cheddar cheese in a mixing bowl until just combined. Pour into your prepared casserole dish and sprinkle shredded cheddar cheese on top.
  6. Bake at 400 degrees Fahrenheit for 15 to 20 minutes, until warmed through and cheese on top is melted.
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Red Velvet Heart-Shaped Cupcakes with Cream Cheese Frosting

Yields: 24-30 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

Cupcakes

  • 2 ½ cups flour (King Arthur’s Gluten-Free Measure for Measure flour also works well)
  • 1/8 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter, softened
  • ½ cup unsweetened applesauce
  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup plain Greek yogurt
  • ½ cup milk
  • 3 teaspoons red gel food coloring
  • 2 teaspoons vanilla extract

Vanilla Cream Cheese Frosting

  • 8 ounces of cream cheese, softened
  • ¼ cup (1/2 stick) butter, softened
  • 2 tablespoons Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 ½ cups powdered sugar
  • Optional: heart-shaped or red sprinkles

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. To make the heart-shaped cupcakes, line two to three 12-cup muffin tins with cupcake wrappers. Roll 24-30 small balls of aluminum foil (the size of a marble). Place one small aluminum ball in each muffin tin well between the tin and the cupcake wrapper. Set aside.
  3. In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
  4. In a large bowl, beat butter, applesauce and sugar until light and fluffy. Beat in eggs. Add yogurt, milk, red food gel and vanilla and beat until well combined. Gradually beat in flour mixture, until just blended.
  5. Spoon the batter into the 24-30 cupcake wrappers, filling each 2/3 full.
  6. Bake the cupcakes for approximately 20 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pans for approximately 10 minutes before transferring to a wire rack to cool completely.
  7. While the cupcakes cool, prepare the frosting. Beat cream cheese, butter, Greek yogurt and vanilla extract in a large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth.
  8. Frost cupcakes, and decorate with sprinkles if desired.
  9. Enjoy immediate, or store cupcakes in an airtight container in the refrigerator.
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Berry Pink Smoothie

Yields: 2 servings

Prep Time: 5 minutes

Ingredients

  • 1 cup milk & ½ cup vanilla yogurt – OR – 1 ¼ cups strawberry kefir
  • 1 cup frozen strawberries
  • 1 cup frozen raspberries
  • ½ fresh banana

Instructions

  1. Combine all ingredients in a blender.
  2. Serve and enjoy!
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Oat and Chocolate Lace Sandwich Cookies

Ingredients:

  • ½ cup unsalted butter, melted
  • 1 cup quick-cooking rolled oats
  • ½ cup sugar
  • 1 large egg, beaten
  • 1 tsp. vanilla extract
  • 2 tsp. whole milk
  • ¼ cup flour (gluten-free all-purpose if necessary)
  • ¼ tsp. salt
  • 6 ounces semisweet chocolate chips

Instructions:

  1.  Preheat oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  2.  In a mixing bowl, combine melted butter, oats and sugar. Mix to combine.
  3.  Stir in beaten egg, vanilla and milk. Add flour and salt and stir until combined. Batter will be slightly thick.
  4.  Drop batter by the teaspoonful (yes, only one teaspoon!) onto the cookie sheets making sure to leave approximately 2 inches between each cookie, as the cookies will spread significantly.
  5.  Bake 9-10 minutes or until lightly golden brown.
  6.  Let cookies sit for approximately 1 minute on the cookie sheet (until just starting to hold their shape), then using a metal spatula, transfer the cookies to wire racks to allow the cookies to cool completely.
  7.  Repeat steps 5-7 until all dough is cooked.
  8.  Place chocolate chips in a microwave safe bowl. Microwave for 1 minute on high. Stir. Then microwave in 30-second intervals, stirring between each, until chocolate chips are melted.
  9.  Spread chocolate in a thin layer on the flat side of a cookie, sandwich with another cookie. Place on the wire rack to allow the chocolate to harden. Repeat with all the remaining cookies and chocolate.
  10.  These cookies can be kept in an airtight container at room temperature, or placed in the freezer
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Western Dairy’s Mexican Spiced Hot Chocolate

Yields: 4 Cups

Ingredients:

  • 1 Quart Milk
  • 1/3 Cup Unsweetened Cocoa Powder
  • 1/4 Cup Sugar
  • 1 Pinch Nutmeg
  • 1.5 Teaspoons Cinnamon
  • 1 Pinch Salt
  • 1 Pinch Cayenne
  • 1 teaspoonVanilla Extract

Equipment:

  • Sauce Pan
  • Whisk
  • Mixing Bowl
  • Measuring Spoon
  • Measuring Cups
  • 4 Coffee Mugs

Directions:

  1. Pour milk into sauce pan and heat over medium high
  2. Mix sugar, cocoa and spices in a mixing bowl together and stir to break up lumps
  3. Add dry ingredients to warm milk and stir until milk starts to slightly bubble, then add vanilla extract and stir
  4. Pour Western Dairy’s Mexican Spiced Hot Chocolate into coffee mugs and top with your favorite hot chocolate toppings (like whip cream and chopped candy canes)
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