Cinnamon Roll Muffins

Give the family something to talk about with this breakfast mash-up.  It's sure to be a hit!

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp ground cinnamon

1/2 cup softened butter

1/2 cup plus 1 Tbsp granulated sugar, divided

2 large eggs

2 cups all-purpose flour

2 tsp baking powder

1 tsp kosher salt

3/4 cup whole milk, divided

1 tsp vanilla

4 oz cream cheese, softened

Preheat your oven to 375 degrees.  Line a 12-cup muffin tray with paper liners.

Stir together brown sugar, pecans and cinnamon n a medium bowl.

Beat butter and 1/2 cup granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.  Add eggs, 1 at a time, beating well after each addition.  

Whisk flour, baking powder, and salt in a medium bowl.  With mixer on low speed, gradually add flour mixture to butter mixture in 3 additions, alternating with 1/2 cup milk (total), beginning and ending with flour mixture.  Stir in vanilla.  Fold 1 1/4 cups brown sugar mixture into batter just until streaked, not combined.  

Divide batter among prepared muffin wells.  Top with remaining brown sugar mixture (about 1 Tbsp each), pressing gently to adhere.

Bake until a wooden pick inserted in center comes out clean, 22 - 24 minutes.  Let cool in tray for 5 minutes. Transfer muffins to a wire rack to cool for 10 minutes.  

Whisk cream cheese, remaining 1 Tbsp granulated sugar and remaining 1/4 cup milk in a medium bowl.  Spoon glaze over muffins.  

Farm Stand Pasta Salad

 
If you're looking for the perfect hot weather dinner, this one is it.  It combines fresh herbs and warm-weather veggie in a really delicious salad.  Add your favorite protein and you've got a complete meal in one bowl.

12 oz uncooked rotini or fusilli pasta

1/3 cup fresh lemon juice (from 2 lemons)

1/3 cup olive oil

2 tsp honey

2 tsp kosher salt, plus more for pasta water

1 tsp Dijon mustard

1/2 tsp black pepper

2 zucchini or yellow squash, slied into 1/4-inch-thick half-moons (about 4 cups)

2 1/4 cups fresh corn kernels (from 3 ears) I like to boil them for a few minutes and then cut

1 pint cherry tomatoes, halved

1/2 cup thinly sliced red onion

8 oz Mozzarella cheese cut into 1/2-inch cubes

1/2 cup chopped fresh herbs such as chives, tarragon, and dill

Cook pasta in a large pot of boiling salted water according to package directions for al dente.  Drain and rinse pasta under cold water until no longer hot, about 2 minutes.  Let cool to room temperature, about 10 minutes.  

Meanwhile, whisk together lemon juice, oil, honey, salt, mustard, and pepper in a large bowl.  Add zucchini, yellow squash, corn, tomatoes and onion.  Toss to coat.  Let stand 10 minutes tossing occasionally.  

Add cooked pasta, Mozzarella and herbs to vegetable mixture.  Gently toss to combine. Garnish with additional herbs, if desired.  

Bacon Dill Pickle Dip

Everyone knows bacon makes everything better.  That's a given.  But so do pickles.  This crown pleasing dip is perfect for your next cookout, picnic, tailgating escapade or potluck.  It's quick and easy to put together and is sure to be a hit.  

8 oz Cream Cheese softened

1/2 cup sour cream

1/2 cup dill pickles diced

1/2 cup shredded cheese

1/2 tsp garlic powder

1 Tbsp pickle juice

1 Tbsp fresh dill

2 Tbsp green onions sliced

10 slices of bacon cooked and crumbled

Cook bacon.  Let cool and then crumble the pieces.  Set half of it aside.

Combine half the bacon and the rest of the ingredients in a medium bowl.  Cover with a lid and place in the refrigerator for about 24 hours to let the flavors come together.  

When ready to serve, remove the pickle dip from the fridge, stir it up, and top with the remaining bacon and an additional Tbsp or so of green onions. 

Serve with fresh veggies, crackers, chips or pita.  

Reverse Blackberry Cobbler

A reverse blackberry cobbler doesn't ask for perfection. The berries burst. The juices spill over. The crust develops wonderfully uneven golden edges that practically beg for an extra spoonful of vanilla ice cream.   In fact, the more rustic it looks, the more compliments it receives.  It's one of the few recipes where looking homemade is actually the goal.

4 cups fresh or frozen blackberries

2/3 cup plus 3 Tbsp packed brown sugar

2 Tbsp butter

1 1/4 cups f all-purpose flour

1 tsp baking powder

1/2 tsp ground nutmeg

1/4 tsp salt

10 Tbsp butter melted

2/3 cup Half and Half or whole milk

1 egg, lightly beaten

1 tsp vanilla

Vanilla ice cream

Preheat your oven to 325 degrees.  Gently toss together blackberries and 3 Tbsp brown sugar in a medium bowl.  Place 2 Tbsp butter in a 10" cast-iron skillet.  Heat skillet in oven 5 - 8 minutes or until butter is melted.  Tilt and swirl to evenly coat bottom of skillet.  While butter is melting, prepare batter.

For batter, stir together flour, baking powder, nutmeg, and salt in a medium bowl.  In a large bowl stir together the remaining 2/3 cup brown sugar, the e10 Tbsp melted butter, the half and half, egg, and vanilla until well combined.  Gradually add flour mixture, stirring just until combined.  Pour batter into skillet.  Top with blackberry mixture.  

Bake 35 - 40 minutes or until edges are golden brown and center is firm.  Let stand 20 - 30 minutes before serving.  Cut into wedges.  Serve warm with vanilla ice cream.  

Nectarine Salad with Honey-Apricot Vinaigrette

 

Summertime is a season for salad for me.  I love a good salad with fruit, nuts, cheese, and sometimes protein.  This salad is versatile and delicious.  It pairs with almost any dish beautifully.  

1/4 cup olive oil
1/4 cup apricot nectar

2 Tbsp fresh lemon juice
2 tsp honey
1/4 tsp salt

1/4 tsp freshly ground black pepper

9 cups fresh mixed salad greens (about 8 oz)

3 ripe nectarines, pitted and thinly sliced

1/4 cup slivered dried apricots

1/4 cup toasted slice almonds

4 oz feta cheese, crumbled

For vinaigrette, in a small bowl whisk together olive oil, apricot nectar, lemon juice, honey, salt and pepper.

Place greens in a large bowl.  Drizzle with 1/4 cup of the vinaigrette; toss to coat.  Top with nectarines, apricot slivers, sliced almonds, and feta.  Serve with remaining vinaigrette.

Brisket Sliders with Cherry-Bacon Jam

Honestly, who doesn't like brisket?  And, who doesn't love a slider?  This recipe is a keeper.  It will always be a crowd pleaser.

5 slices hickory-smoked bacon
1 cup finely chopped red onion
3 cups fresh pitted tart cherries

1/3 cup pure maple syrup

3 Tbsp apple cider vinegar

1/4 cup mayonnaise

2 tsp fresh lime juice

1 tsp sugar

1/4 tsp salt 

3 cups coleslaw mix

2 Tbsp chopped fresh cilantro

12 brioche slider buns, sliced

 1 lb sliced cooked brisket, warmed

Dill pickle slices or spears

For jam, cook bacon in a large skillet over medium heat for 8 minutes or until crisp.  Remove bacon and drain on paper towels; reserve 2 Tbsp drippings.  Add onion to skillet, stirring to scrape up any browned bits.  Reduce heat to medium-low; cook 8 - 10 minutes or until onion is soft and lightly caramelized, stirring occasionally.  

Meanwhile, chop cooked bacon.  Return to skillet.  Stir in cherries, maple syrup and vinegar.  Continue cooking over medium low, 15 minutes more or until thickened, stirring occasionally and slightly mashing mixture.  

For slaw, whisk together mayonnaise, lime juice, sugar and salt in a medium bowl.  Add coleslaw mix and cilantro and toss to coat.  

Fill buns with brisket and serve with cherry-bacon jam, slaw, and pickles.  

Summer Sangria

I am a big fan of Sangria for parties.  It's easy to make.  It's refreshing.  It's fruity.  What's not to like?

1 1.5-liter bottle dry white wine

2 cups peach nectar

1 1/3 cups peach-flavored vodka

4 ripe peaches, pitted and sliced

2 mangoes, pitted, peeled, and sliced

2 cups ginger ale, chlled

2 cups fresh red raspberries

Frozen red raspberries (optional)

Combine wine, peach nectar, and vodka in a pitcher.  Stir well.  Add peaches and mango.  Chill 2 - 24 hours.  When ready to serve, stir in ginger ale and fresh raspberries.  

If you'd like, garnish servings with frozen raspberries.  Enjoy!!