Blueberry Buttermilk Breakfast Cake

Blueberry Buttermilk Breakfast Cake

Ingredients

• 1/2 c. butter room temperature
• Zest from 1 lemon
• 1 c. sugar
• 1 tsp. vanilla
• 2 c. flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 c. blueberries
• 1/2 c. buttermilk

Instructions

• Set out the butter and egg to come to room temperature. Spray an 8” square baking pan with cooking spray. Line the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
• Remove 1 T. of sugar from the cup of sugar. Combine the remaining sugar with the butter and lemon zest. Beat with a mixer until the mixture is light and fluffy.
• Add the egg and vanilla to the butter mixture and beat until combined.
• Toss the blueberries with 1/4 c. of the flour. Set aside. Combine the remaining flour with the baking powder and salt.
• Add half of the flour/baking powder mixture to the batter and stir until combined. Add all of the buttermilk and mix. Add the remaining flour and stir until combined. Fold in the blueberries. (Leave any excess flour from the blueberry bowl behind.)
• Spread the batter into the prepared pan. Sprinkle the batter with the remaining 1 tablespoon of sugar.
• Bake at 350 degrees for 35 to 40 minutes or until a toothpick comes out clean. Let cool for at least 15 minutes before serving.

 

Cucumber Salad

 

Cucumber Salad

Ingredients

• 1 lb. Persian cucumbers thinly sliced
• 4 T. rice wine vinegar
• 1 T. soy sauce
• 2 tsp. mirin or 1/2 T. sugar
• 2 tsp. grated fresh ginger
• 1/4 tsp. red pepper flakes
• 1 tsp. black or white sesame seeds

Instructions

• Cut the cucumbers into 1/4 inch slices.
• Mix together the vinegar, soy sauce, mirin , ginger and red pepper flakes.
• Toss the cucumbers with the dressing. Add the sesame seeds and chill.

Notes

If you don’t have Persian cucumbers, use regular thinly sliced cucumbers but put them in a colander with 1/2 tsp salt for at least 10 minutes.  Squeeze out any excess liquid.  Then proceed with the recipe.

Peach Mango White Sangria

Peach Mango White Sangria

1/3 c. sugar
1/3 c. water
3/4 c. Peach Schnapps
1 bottle Viognier or other white wine
1 chopped mango
2 peaches, cut into thin wedges

In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold.  Add the remaining ingredients to the pitcher, stir and serve.

Cashew Cranberry Energy Balls

 

Cashew Cranberry Energy Balls

Ingredients

• 1 c. oatmeal
• 3 T. chopped cashews
• 3 T. chopped dried cranberries
• 1/2 c. peanut butter
• 1/4 c. honey

Instructions

• Combine the oatmeal, cashews and cranberries. Add the peanut butter and honey. Refrigerate for 30 minutes. Then roll into 1” balls. Refrigerate for 3 days or freeze for up to 1 month.

Pear Pecan Cheese Ball

 

Pear Pecan Cheese Ball

Ingredients

• 8 oz. cream cheese
• 1 1/4 c. shredded extra-sharp white cheddar
• 1 firm ripe pear
• 1 tsp. dried minced shallot or 2 T. finely chopped chives
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/3 c. finely chopped toasted pecans
• 2 T. finely chopped chives

Instructions

• Bring the cream cheese to room temperature.
• Finely dice the pear.
• Stir together the cream cheese, shredded cheese, pear, dried shallot, salt and pepper.
• Coat a large piece of plastic wrap with cooking spray.  Scoop the cheese mixture onto it.  Using the plastic wrap, form the cheese mixture into a ball, then completely wrap in plastic.  Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine the pecans and the chives on a plate.  Roll the cheese ball in the mixture, pressing to adhere on all sides.
• Serve with crackers and celery sticks.

Coconut Lime Soda

 

Coconut Lime Soda

Ingredients

• 2 oz Coconut Cream Kind used for piña coladas
• 2 oz Lime juice Fresh
• 8 oz Club soda

Instructions

• In the bottom of a glass, combine the lime juice and coconut cream. Top with the club soda and combine gently.  

Ranch Taco Chicken Salad

 

Ranch Taco Chicken Salad

Ingredients

• 1 lb. boneless skinless chicken breasts
• 1 T. canola oil
• 1 T. chili powder
• 16 oz. salad greens
• 1/2 c. salsa
• 1/2 c. ranch dressing
• 1 c. shredded cheddar cheese
• 1/2 c. crushed tortilla chips

Instructions

• Slice the chicken and sprinkle with chili powder. Add the oil to a skillet over medium-high heat. Add the chicken to the skillet and cook for 8 minutes or until the chicken is cooked.  Let the chicken cool slightly. Toss the chicken mixture, salad greens, salsa, dressing and cheese in a large bowl. Sprinkle crushed tortilla chips over the top. Serve immediately.
• Note: Use a rotisserie chicken to make this salad with no cooking required!   Just cut up the rotisserie chicken and sprinkle it with the chili powder.