Delish Raspberry & Apricot Rugelach

Raspberry and Apricot Rugelach:

"A yummy and extra fruity version of this traditional cookie."

Ingredients:

1 cup butter, softened

1 (8 ounce) package cream

cheese, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

3/4 cup white sugar

1 cup chopped walnuts 3/4 cup dried apricots,

chopped

1/4 cup packed brown sugar

1 1/2 teaspoons ground

cinnamon

1/2 cup seedless raspberry

preserves

1 tablespoon milk



Directions:

1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.

2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.

4. Line 2 large baking sheets with foil and grease foil.

5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

French Apple Cake

FRENCH APPLE CAKE
3/4 cup + 1 tbsp all purpose flour

3/4 tsp baking powder

1/8 tsp salt

3 very large apples, peeled, cored and chopped into 1-inch chunks

1 large egg

3/4 cup sugar

2 tbsp rum

1 tsp vanilla

1 stick butter, melted and cooled


Preheat the oven to 350 degrees F. Butter and line an 8-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil.
Sift and whisk the flour, baking powder and salt together in a bowl.
Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla and rum. Mix well.
Alternately add the flour and butter in two batches. Mix well and gently after each addition to have a smooth batter.

Fold in the apples with a spatula. Pour the batter into the pan and spread evenly with a spatula.

Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan.

Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating...

Carmelized Onion& Spinach Olive Oil Quick Bread

Caramelized Onion & Spinach Olive Oil Quick Bread:.
Preheat the oven to 350 degrees F.
Heat 2 teaspoons olive oil in a large skillet set over medium heat. Cut one large yellow onion in half through the root, peel, and thinly slice into half-circles. Add the onion to the pan. Season with 1/2 teaspoon salt.
Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
Add 1 teaspoon olive oil to the onions, then stir in 2 cloves minced garlic and 2 cups (packed) fresh spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

In a large bowl, combine 2 eggs, lightly beaten, 3/4 cup 2% milk, and 2/3 cup extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and 1 ounce crumbled myzithra (or feta) cheese, and stir until just combined.
Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes.
Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Spicy Edamame Guacamole

Spicy Edamame Guacamole


Per serving (1/2 cup): 110 calories, 6.3g fat, 5.3g fiber, 6.8g protein

Pack some more protein into this summer party food by adding in edamame. Serve it with fresh, crunchy veggies like sliced peppers, carrots, celery, or cucumber to stay keep it under 200 calories .



Ingredients:

1 medium ripe avocado

1 cup shelled frozen edamame

2 cloves of garlic

1 jalapeno pepper, washed and seeded (use 1/2 if you want it less hot and spicy)

juice of 1 lime

2 tbsp fresh cilantro leaves (approx 5-6 sprigs)

1 tsp chili powder

1/2 tsp sea salt

1 tsp black pepper



Directions:

In a medium saucepan, boil the frozen edamame for 4-5
minutes, until bright green. Drain and set aside to cool (you can skip this
step if you decide to use fresh edamame instead). In a food processor, combine garlic cloves, cilantro, jalapeno and lime juice and puree. Add cooled edamame and puree until smooth. In a mixing bowl, add avocado flesh to the edamame mixture and mash to combine thoroughly. Serve chilled with fresh
veggies.

Good-For-You Broccoli Rice Au Gratin

A broccoli rice au gratin that will not disappoint! Super creamy and cheesy. The greatest comfort food.
Made fresh with good-for-you broccoli, brown rice, real cheese and milk.
You can’t box t

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

Ingredients

4 tablespoons butter, plus more for greasing pan

2 - 3  cloves garlic, minced

1/4 cup flour

2 cups milk

1 teaspoon dijon mustard

1/2 teaspoon sea salt and a few cracks fresh black pepper

2 + 1/2 cups cheddar cheese, shredded

1/3 cup fresh Parmesan cheese, shredded

3 cups cooked rice ( I used brown)

2 -3 cups cooked broccoli florets

Instructions

1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Nutella Swirl Peanut Butter Cookies

Know what temporarily cures unrequited dreams and helps solve unanswerable questions about life? Cookies.
And when cookies are packed with peanut butter and Nutella, one can't help but do a little happy dance while biting into the chewy, tender, criss-crossed circles.

These cookies are fabulous! Peanut butter and Nutella are definitely the 'It' couple of the baking world.
Nutella Swirl  Peanut Butter Cookies:

Ingredients:

1 -3/4 cups all-purpose flour

3/4 teaspoon baking Soda

1/4 teaspoon salt

1/2 cup (that's 1 stick) unsalted, room temperature butter

3/4 cup peanut butter (I used smooth)

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 room temperature egg

1/2 teaspoon pure vanilla extract

1/2 cup Nutella (stir it up a bit, to soften)

Directions:

In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.

In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.

Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Nutella. [Note: If you want a distinct swirl, try not to over-mix the Nutella.] Cover the bowl and refrigerate for at least 3 hours (or overnight).


Preheat the oven to 350F. Line baking sheets with parchment paper.

Measure out a rounded Tablespoon for each cookie. (Since the dough was refrigerated, the cookies shouldn't spread too much, so just leave about 1/2-inch of space between each one.) Use a fork to make a criss-cross pattern on each cookie. If desired, sprinkle with a little bit of sea salt. Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.

Easy Refrigerator Pickles

Easy Refrigerator Pickles

◦2 Cups Distilled White Vinegar

◦2 Cups Water

◦4 tsp. Kosher Salt

◦2 Tbsp. Sugar

◦5-6 Large Garlic Cloves~ Peeled and Smashed

◦Fresh Rosemary Sprigs

◦Red Onion Slices

Instructions

1.Quarter 5 medium cucumbers lengthwise into spears. {4 spears per 1 cucumber}

2.Put the spears into a jar so they all fit vertically and tightly.

3.In a large bowl combine vinegar, water, salt and sugar.

4.Stir until salt and sugar are dissolved.

5.Toss in the onion, rosemary and garlic cloves.

6.Pour vinegar mixture over spears in the jar.

7.Tighten lid and refrigerate for 24 hours

8.Enjoy!!!

9.{Store in the refrigerator for up to 1 month, but I guarantee the don’t even last that long}