Apple Crumble Coffee Cake

Apple Crumble Coffee Cake

Fall Apple Crumble Coffee Cake

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Apple Crumble Coffee Cake Recipe by John Mitzewich from All Recipe.

Prep time: 25 minutes

Cooking time: 40 minutes

Serving size: 8 servings

Ingredients

Cake

  • 2 teaspoons unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup white sugar
  • ½ cup unsalted butter, at room temperature
  • 2 large eggs
  • 1 cup plain yogurt
  • 1 ½ teaspoons vanilla extract
  • 2 Honeycrisp apples

Crumble Mixture

  • 1 ½ cups finely chopped toasted walnuts
  • ⅓ cup packed light brown sugar
  • ⅓ cup white sugar
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon 
  • ¼ teaspoon salt
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Directions

  1. Preheat oven to 350°F and prepare a 9×12 baking dish with butter.
  2. Make the crumble. Combine walnuts, brown sugar, white sugar, melted butter, cinnamon and salt. Mix until the walnuts and sugar are thoroughly coated with butter.
  3. Mix the dry ingredients; flour, baking powder, baking soda, and salt.
  4. Mix the wet ingredients; cream, sugar, and butter. Combine well.
  5. Add in 1 egg and whisk until smooth.
  6. Whisk in another egg and incorporate. Add yogurt and vanilla, and mix.
  7. Add the dry flour mixture and whisk until incorporated. Don’t overmix.
  8. Remove the core from the apples and cut them into ⅛ to ¼-inch slices. Dice into cubes.
  9. Add to the cake batter and mix until combined.
  10. Spread half of the batter into the bottom of the prepared baking dish. Pour half of the crumble mixture on top and then the rest of the batter.
  11. Top with the rest of the crumble mixture, pressing the crumbs into the batter gently.
  12. Bake in the center rack of the preheated oven until a toothpick comes out clean. This should take about 40 minutes.
  13. Let cool for about 30 minutes and serve. Pairs great with homemade vanilla ice cream.
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Lemon-Herb Rice Pilaf

Lemon-Herb Rice Pilaf

Lemon-Herb Rice Pilaf

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Lemon-Herb Rice Pilaf Recipe by Molly Krueger from Delish.

Prep time: 10 minutes

Cooking time: 20 minutes

Serving size: 4 servings

Ingredients

  • 2 cups basmati rice 
  • 2 cloves garlic, finely grated
  • Juice and zest of 1 (or more) lemon 
  • 5 Tbsp. extra-virgin olive oil, divided
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 medium yellow onion, chopped 
  • 1/2 cups orzo
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 bunch fresh dill, finely chopped 
  • 1 bunch of fresh parsley, leaves, and tender stems finely chopped
  • 1/3 cup crumbled feta (about 2 oz.) 
  • 1/4 cup toasted slivered almonds
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Directions

  1. Rinse the rice under cold water until the water runs clear and drain well.
  2. Whisk together garlic, lemon juice, and 2 tbsp of oil in a bowl. Season with salt and pepper.
  3. In a pot over medium heat, saute the onion in about 1 tbsp of oil. Stir occasionally and cook until translucent, about 3 minutes.
  4. Add orzo to the pot and the remaining 2 tbsp of oil. Stir until the orzo is deeply browned and toasted, about 5 to 7 minutes.
  5. Add rice and toss until coated. Add lemon zest, broth, bay leaves, and 2 tbsp of salt. Cover and bring to a boil. Reduce heat to medium-low, simmer, and cook covered, stirring occasionally until the liquid is absorbed; about 15 to 20 minutes.
  6. Remove the pot from the heat. Pour the lemon vinaigrette over the rice mixture, immediately cover, and let sit for 10 minutes.
  7. Remove the bay leaves and fluff the rice with a fork. Mix in the dill and parsley. Add in more lemon juice, salt, and pepper if needed.
  8. Top with feta and almonds. Enjoy!
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Buffalo Chicken Sliders

Buffalo Chicken Sliders

Sheet Pan Buffalo Chicken Sliders

Buffalo Chicken Sliders
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Chicken Sliders Recipe by Tawnie from Krolls Korner.

Prep time: 10 minutes

Cooking time: 25 minutes

Serving size: 12 sliders

Ingredients

  • 3 1/2 cups shredded chicken (I used a rotisserie chicken)
  • 1/2 cup buffalo sauce (Such as Franks)
  • 1/2 cup ranch dressing
  • 2 Tbsp. honey
  • 3 cloves garlic, minced or pressed with a garlic press
  • pinch of black pepper
  • 2 cups low-moisture mozzarella cheese, freshly grated (not pre-shredded or from a container/bag)
  • 1/2 cup Parmesan cheese, freshly shredded (not pre-shredded or from a container/bag)
  • 12 count King’s Hawaiian Rolls
  • 4 Tbsp. butter, melted
  • 1 tsp. Italian seasoning
  • 1 tsp. garlic salt
Buffalo Chicken Sliders
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Directions

  1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
  2. Add the shredded chicken to a mixing bowl and add the buffalo hot sauce, ranch, honey, garlic, and pepper.
  3. Stir the mixture until fully combined.
  4. Carefully slice the Hawaiian rolls in half (horizontally) and place the bottom half on the baking sheet.
  5. Add the chicken mixture on top in an even layer.
  6. Sprinkle the cheese in an even layer and add the top of the rolls.
  7. Add Italian seasoning and garlic salt to melted butter. Brush the butter mixture on top of the rolls, leaving a little to add after cooking.
  8. Cover in foil and bake for 15-20 minutes or until everything is melted.
  9. Remove foil and bake for another 5 minutes.
  10. Allow the buffalo chicken sliders to cool briefly and then brush them with the remaining butter.
  11. Cut and serve with ranch or blue cheese dressing!
Buffalo Chicken Sliders
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Fried Ravioli

Fried Ravioli

Air Fried Ravioli

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Fried Ravioli Recipe by Anne from Upstate Ramblings.

Prep time: 10 minutes

Cooking time: 7 minutes

Serving size: 12 servings

Ingredients

  • 2 eggs
  • 2 cups panko bread crumbs
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 1 bag frozen mini cheese ravioli
  • Oil in a spray bottle
  • Ranch and Marinara sauce (optional)
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Directions

  1. Preheat the air fryer to 400°F
  2. In a bowl, beat the eggs with a fork until well-mixed.
  3. In a separate bowl, combine the panko bread crumbs, Parmesan cheese, salt, and garlic powder.
  4. Take a frozen cheese ravioli from the bag and dip it into the beaten eggs.
  5. Next, dip the ravioli into the breadcrumb mixture, ensuring it is well-coated.
  6. Once you have enough ravioli to fill the air fryer basket, add the ravioli to the air fryer.
  7. Avoid crowding or stacking them and lightly spray the ravioli with oil using a spray bottle.
  8. Cook at 400°F for 7 minutes. After 3-4 minutes, you can pull out the basket, flip the ravioli, and spray with more oil for extra crispiness (optional).
  9. Serve with marinara or another dipping sauce, along with fresh herbs and additional Parmesan cheese.
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Chocolate Milkshake

Chocolate Milkshake

Chocolate Milkshake

September 12th is National Chocolate Milkshake Day, followed by International Chocolate Day and National Kids Take Over the Kitchen Day on September 13th. Celebrate with a quick and easy Chocolate Milkshake recipe!

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Chocolate Milkshake Recipe by Lauren Allen from Tastes Better from Scratch.

Prep time: 10 minutes

Cooking time: N/A

Servings: 4 servings

Ingredients

  • 6 cups vanilla ice cream or chocolate ice cream
  • 1/3 cup milk, or more as needed, or use chocolate milk
  • 1/3 cup chocolate sauce
  • Whipped cream, optional, for topping. You can also top with brownie bites, crumbled cookies, etc.
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Directions

  1. Combine ice cream, milk, and chocolate sauce in a blender and blend until combined. I like my shakes thick, but if you need to thin it, add a little more milk.
  2. Top with whipped cream.
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Greek Chickpea Salad

Greek Chickpea Salad

Greek Chickpea Salad

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Greek Chickpea Salad Recipe by Laura Rege from Delish.

Prep time: 15 minutes

Cooking time: N/A

Serving size: 4-6 servings

Ingredients

  • 1/2 cups Greek yogurt or vegan Greek yogurt
  • 3 tbsp chopped fresh dill, plus more for serving
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15-oz.) cans of chickpeas, rinsed and drained
  • 1 small yellow bell pepper, seeded and cut into strips
  • 1/2 small red onion, cut into strips
  • 1/2 English cucumber, quartered
  • 1 c. halved grape tomatoes
  • 3/4 cup crumbled feta, plus more for serving (optional)
  • 1/2 cup pitted Kalamata olives, halved
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Directions

  1. In a large bowl, whisk yogurt, dill, oil, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
  2. Add chickpeas, bell pepper, onion, cucumber, feta, olives, and 1/2 teaspoon salt and toss to coat.
  3. Top with more feta and dill before serving.

Add in orzo or rice to make it into a filling main dish.

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Butternut Squash Stuffed Shells

Butternut Squash Stuffed Shells

Vegan Butternut Squash Stuffed Shells

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Butternut Squash Stuffed Shells Recipe from Love and Lemons.

Prep time: 20 minutes

Cooking time: 35 minutes

Serving size: 4 servings

Ingredients

  • 1½ cups cubed butternut squash
  • extra-virgin olive oil, for drizzling
  • 16 jumbo shells

Cashew Cream

  • 1½ cups raw cashews*, see note
  • 1 cup fresh water
  • 1 garlic clove
  • 3½ tablespoons fresh lemon juice
  • 1/2 teaspoon sea salt
  • freshly ground pepper

filling

  • 4 cups fresh baby spinach
  • 1 cup crumbled firm tofu
  • 1 teaspoon dried oregano
  • 1/2 teaspoon lemon zest
  • pinch of red pepper flakes
  • 1 cup cashew cream, from the recipe above
  • sea salt and freshly ground pepper
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Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil and a few pinches of salt and pepper. Roast until golden brown, about 20 to 25 minutes.
  3. Make the cashew cream: Blend the drained raw cashews, water, garlic, lemon juice, 1/2 teaspoon salt and pepper.
  4. Make the filling: In a medium skillet, heat a drizzle of olive oil over medium heat. Add the spinach along with a pinch of salt, and sauté until all the spinach is wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop. 
  5. In a bowl, combine the spinach, crumbled tofu, oregano, lemon zest, red pepper flakes, 1/4 teaspoon salt, ground black pepper, and 1 cup of the cashew cream.
  6. Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente.
  7. Drain the shells and spread ¼ cup of the reserved cashew cream on the bottom of an 11×7-inch baking dish.
  8. Arrange the shells into the baking dish and fill each cooked shell with some of the filling and a few cubes of butternut squash.
  9. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
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Casserole Bread

Casserole Bread

Dilly Casserole Bread Recipe

Dilly Casserole Bread by Mrs. Lester Brown (Garner) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 15 minutes

Cooking time: 45 minutes

Serving size: 12-16 servings

Ingredients

  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 cup cottage cheese, heated to lukewarm
  • 1 tbsp butter (not margarine)
  • 1 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp baking soda
  • 1 tbsp instant minced onion
  • 1 unbeaten egg
  • 2 tsp dill seed
  • 2 1/4 to 2 1/2 cups plain flour

Directions

  1. Preheat the oven to 350°F and grease a 1 1/2 or 2-quart casserole dish.
  2. In a small bowl, soften the yeast in warm water and set aside.
  3. In a mixing bowl, combine the cottage cheese, butter, sugar, minced onion, dill seed, salt, and baking soda. Add the unbeaten egg and the softened yeast mixture, stirring until well blended.
  4. Gradually add the flour to form a stiff dough, beating well after each addition.
  5. Cover the dough and let it rise in a warm place until doubled in size, about one hour.
  6. Stir down the dough and turn it into a casserole dish. Let it rise again for 30 to 40 minutes.
  7. Bake the bread for 40 to 50 minutes, or until golden brown.
  8. Remove the dilly casserole bread from the oven and brush the top with butter.
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Ants on a Log

Ants on a Log

Ants on a Log Recipe

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Happy National Ants on a Log Day!

Prep time: 5 minutes

Cooking time: N/A

Servings: 10 servings

Ingredients

  • 5 celery stalks
  • ½ cup peanut butter
  • ¼ cup raisins
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Directions

  1. Clean your celery stalks and cut them in half.
  2. Spread the peanut butter into the celery sticks.
  3. Top with raisins to make Ants on a Log. You can top it with other ingredients and use other fillings if desired.
  4. Enjoy!
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Homemade Ice Cream

Homemade Ice Cream

Homemade Ice Cream Recipe

Homemade Ice Cream
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Homemade ice cream recipe by Mrs. Raymond Garrison (Burlington) from the WPTF “Ask Your Neighbor” Cookbook.

Prep time: 20 minutes

Freeze time: 6-8 hours

Serving size: Makes 1 gallon

Ingredients

  • 2 tbsp flour
  • 3 cups sugar
  • 4 eggs
  • Vanilla to taste
  • Milk (enough to fill the ice cream container)
  • Optional: Crushed strawberries, bananas, peaches, or other desired fruit
Homemade Ice Cream
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Directions

  1. In a mixing bowl, combine the flour and sugar.
  2. Add the eggs to the flour-sugar mixture and beat with electric beaters until smooth.
  3. Add enough milk to the mixture to fill your ice cream maker’s container, ensuring it’s well-mixed.
  4. For added flavor, mix in vanilla to taste. Alternatively, you can omit the vanilla and add crushed strawberries, bananas, peaches, or other add-ins of your choice.
  5. Blend until well combined and then freeze for around 6-8 hours.
  6. Once the ice cream has reached your desired consistency, serve it or store it in the freezer for later use.
Homemade Ice Cream
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