Strawberry Sherbet

INGREDIENTS 

• 1 quart of strawberries (4 cups)
  
• 4 bananas
• ½ cup sugar
• 1 cup fresh orange juice
• 3 T. lemon juice
• 2 cup of milk

DIRECTIONS 

1. Mash strawberries and bananas separately.
2. Combine all ingredients and freeze in ice cube trays.
3. When ready to serve, let them sit in a dish for a bit.

Recipe image:Mom on timeout

Banana Bread

 INGREDIENTS 

• 1⅔ cups all- purpose flour
• 1 t. baking soda
• ½ t. ground cinnamon
• ½ t. kosher salt
• ½ cup white sugar
• ½ cup brown sugar, packed
  
• 2 eggs
• ½ cup avocado oil
• 3 bananas peeled and mashed (about 1½ cups)
• 2 tbsp sour cream
• 1 t. vanilla extract
• 1 cup chopped walnuts split (¾ cup is mixed in batter, ¼ cup is sprinkled on top before baking)

DIRECTIONS 

1. Preheat oven to 325°F.
2. Lightly butter and flour pan.
3. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
4. Beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes.
5. Switch to low speed and slowly drizzle in the oil, taking your time.
6. Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
7. Use a rubber spatula to fold in the flour mixture thoroughly combined. No flour streaks should be visible.
8. Using a spatula, mix in ¾ cup of chopped walnuts.
9. Pour the batter into the prepared loaf and bake for 50 minutes.
10. Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire.

Recipe Image: Grumpyshoneybunch

Smashed Chickpea Salad

 

INGREDIENTS 

• 1 can (15 oz.) chickpeas drained and rinsed
• ¼ cup mayo (or vegan mayo)
  
• 1 t. soy sauce
• 1 T. mustard
• ¼ medium red onion, chopped
• 2 celery stalks, chopped
• 1 handful fresh dill, chopped
• 1 T. lemon juice
• 1 T. pickles, chopped
• salt and pepper

DIRECTIONS 

1. Place the diced onion in a small bowl and cover with cold water. Let sit for 10 minutes, then drain. 
2. Transfer chickpeas into bowl and mash them with a potato masher.
3. Combine all ingredients and mix well. 
4. Season with salt and pepper to taste.
5. Cover and refrigerate until ready to serve.

Recipe image: Nyssaskitchen

French Toast Casserole

INGREDIENTS  

French Toast:

• 1 cup dark brown sugar
• ½ cup unsalted butter
• 7 slices-½" thick Brioche bread, cut into bite-sized pieces
• 2 cups milk
• 7 large eggs
• 2 t. vanilla extract

Topping:

• 2 T. dark brown sugar
• ¼ t. ground cinnamon

DIRECTIONS 

1. Grease a 9x13-inch glass baking dish.
2. Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes. 
3. Pour butter-brown sugar mixture into baking dish.
4. Spread bread pieces over top of sugar mixture. 
5. Whisk milk, eggs, and vanilla together in a bowl until well combined. 
6. Pour over bread pieces, pressing bread down so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight. 
7. Preheat the oven to 450°F.
8. Topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.
9. Bake casserole for 15 minutes at 450°F + additional 30 minutes at 350°F.
10. Serve with maple syrup.
    

Recipe Image: Allrecipes

Espresso Brownies

INGREDIENTS  

Brownies

• Pillsbury™ Milk Chocolate Flavored Brownie Mix, prepared as directed
• 1 T. instant espresso powder
• 1 cup semi-sweet chocolate chips

Frosting

• ½ cup, unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup cocoa powder
• 1½ T. instant espresso powder
• 2 t. vanilla extract
• 4 T.+ milk 

DIRECTIONS

1. Preheat oven to 325°F. Spray a 9×13 inch pan with nonstick cooking spray.
2. Prepare brownies as directed on box, adding the  espresso powder and folding in the chocolate chips.
3. Spread batter evenly in prepared pan.
4. Bake as directed on box and cool completely before frosting.
5. To make frosting: Cream butter until fluffy. Add powdered sugar, cocoa, and espresso powder gradually. Mix in vanilla and milk until the frosting is desired consistency.
6. Refrigerate until ready to serve.

Recipe Image: Just Toasty

Chicken Piccata

INGREDIENTS

• 6 skinless boneless chicken breasts, quartered, pounded ⅜ inch thick.
• Salt and freshly ground black pepper
• 1½ cup all-purpose flour, for dredging
• ½ cup avocado oil
• 2 lemons, juiced
• 1 cup dry white wine
• 1 can (14.5 oz.) chicken stock
• ½ stick (4 oz.) unsalted butter
• 3 T. capers with juice

DIRECTIONS

1. Heat skillet and add oil. 
2. Trim, skinless boneless chicken breast
3. Evenly pound all piece to uniform size.
4. Salt and pepper both sides of chicken breast generously.
   
5. Dredge chicken breasts in flour.
6. Place chicken in hot oil to cook until lightly browned on each side.
7. Remove and place in baking dish. (Can be refrigerated at this point.)
   
8. Pour dry white wine is skillet to deglaze, simmer until reduced by half.
9. Add chicken stock, lemon juice and simmer until reduced by half.
10. Add butter to melt.
11. Preheat oven to 350°F.
    
12. Pour sauce over chicken and continue cooking in oven until the internal temperature of the thickest piece reaches 165°F (About 30 minutes).
13. Sprinkle capers over chicken.

 Recipe Image: The Cozy Cook