Black-Eyed Pea Dip

Black-eyed peas are to be eaten on New Year's Day- history holds they are a good luck omen for the upcoming year. This recipe is from the Pioneer Woman!

1-14oz. can black-eyed peas
1/4 C. white onion, diced
1/4 C. sour cream
8 slices jarred jalapenos
1 C. shredded sharp cheddar cheese
3 T. salsa
Hot sauce, to taste
Salt and pepper, to taste

Drain black-eyed peas and partially mash for rustic look.
Combine remaining ingredients.

Spread into baking dish and bake @ 350* for 20 - 30 minutes, until bubbly.
Serve with tortilla chips.

Baked Strawberry Banana Oatmeal

Perfect for early mornings on chilly winter days ...

2 C. rolled oats
1/3 C. brown sugar
1 tsp. baking powder
1 tsp. grated orange zest
1 tsp. Chinese five spice
1/2 tsp. salt
1/2 C. walnuts, chopped
1 C. sliced fresh strawberries
1/3 C. semi-sweet chocolate chips
2 C. milk
1 egg
3 T. butter, melted
2 tsp. vanilla
1 ripe banana, peeled, cut into 1/2-inch slices


Grease 9 x 13 baking dish with cooking spray and place on a baking sheet.

Combine oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).

In separate bowl, whisk together milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.

Bake @ 375* 35 - 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

{LDM}

Homemade Funfetti Cupcakes

Homemade is always, always better. Trust your Mama on that one.

Vanilla Funfetti Cupcakes:
1/2 C. butter
1 C. sugar
2 eggs
1 T. vanilla extract
1 1/2 C. flour
1 tsp. baking powder
1/3 C. milk
1/3 C. assorted brightly colored sprinkles + more for top of icing

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake @ 350* for 18-20 minutes.
Let cool.

Vanilla Buttercream Icing:
2 sticks of butter, softened
2 1/2 C. powdered sugar
1 T. vanilla extract
1 T. milk, as needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes.
If icing is too thick, add milk 1 teaspoon at a time until desired consistency is reached.

Ice cupcakes and top with sprinkles.

{LDM}

Creamy Quinoa Primavera

Quinoa is a healthy super food!

1 1/2 C. uncooked quinoa
3 C. chicken or vegetable broth
4oz. cream cheese
1 T. chopped fresh basil
1 T. butter
2 cloves garlic, minced
5 C. thinly sliced fresh veggies, such as mushrooms, onions, peppers, asparagus, zucchini, summer squash, or pea pods
3 T. grated Romano or Parmesan cheese

Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed.

While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

{LDM}

Beer Cheese Mac

You read that right. This is as decadent as all get-out.

12oz. elbow macaroni, cooked as directed, to al-dente
2 T. unsalted butter
2 T .flour
1 C. milk
1 C. beer (I prefer dark ales)
4oz. smoked cheddar cheese, shredded
4oz. sharp white cheddar cheese, shredded
4oz. mild cheddar cheese, shredded
6 slices American cheese
1/4 tsp. smoked paprika
1/4 tsp. mustard powder
1/4 tsp. dried thyme
salt and pepper, to taste
10 fresh basil leaves, shredded


Melt butter in a saucepan over medium heat. Add flour and whisk to make a roux. Continue whisking until the roux start to turn golden and bubbles, about 2 minutes. Add milk and beer, stirring constantly. Cook for 5 minutes until the mixture begins to thicken slightly. Reduce heat to low and add cheeses by the handful, stirring to melt and incorporate.

Add paprika, mustard, thyme, and salt and pepper to taste. Pour sauce over pasta and stir to distribute.

Stir basil into pasta and serve.

{LDM}

Feta Dip

So easy. So pretty. So Christmasy!

1/8 - 1/4 C. EVOO
4 Roma tomatoes, rustically chopped
1 bunch green onions, diced
1 block Feta cheese, crumbled (do not use pre-crumbled)
2 T. Greek seasoning (I use Cavender's brand)
1 baguette, sliced & served warm

Take a large platter and drizzle EVOO until the platter is covered.
Sprinkle on tomatoes and onions.
Add feta, hand-crumbled.
Sprinkle Greek seasoning to taste.
Mix all ingredients until incorporated.

Serve with the baguette.

If you have leftovers, it makes a delicious sauce to toss with cooked whole-wheat pasta!

{LDM}

Chocolate Ice Cream Roll & Custard Sauce

From your great-Grandma S.

This recipe is a family-honored tradition and legacy. Grandma S. has served it to her ever-expanding family on Christmas for ... well, forever. I think now she makes 4 rolls to accommodate our big family. If, at the holidays, you took away my prime rib, berry cream muffins, creme brulee, caramelized Chex mix, sugar cookies .. any of that and left me with THIS, I could be a happy girl. It's a bit tricky getting the rolling part down, so I suggest you spend a few Christmases at your Grandma's hip taking notes.

Chocolate Ice Cream Roll

4 eggs separated
1/2 C. sugar
1 tsp. vanilla
1/3 C. sugar
1/3 C. cocoa
1/2 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 C. water

Line a 15x10 jelly roll pan with foil. Generously grease foil.

Beat egg whites until foamy, gradually add 1/2 C. sugar, beating until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 C. sugar, beating 2 additional minutes.

Combine dry ingredients, add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake @ 375* 12-15 minutes, until top springs back at touch. Immediately invert onto towel covered with powdered sugar. Peel off foil. Roll hot cake in towel starting with narrow end; cool completely on wire rack.

When cooled, unroll and fill with vanilla ice cream. Re-roll (no towel this time!), wrap in plastic wrap and freeze.

Slice to serve, with spooned custard sauce on top.

Chocolate Custard Sauce

2 T. cornstarch
5/8 C. sugar (1/2 C. + 2 T.)
1/2 tsp. salt
2 C. milk
4 T. butter
2-3oz. unsweetened chocolate squares

Combine cornstarch, sugar, and salt. Stir in milk and bring to a boil over low, stirring constantly. Boil 1 minute. Add butter and chocolate, stirring until thick and smooth, cook for additional 1 minute. Cool completely before serving.

{LDM}