Simple and Delicious Beet Greens

Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!

By Daryl Gerboth

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Ingredients

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (optional)
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

Step 1

Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
Step 2

Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Cook's Note

Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.

Nutrition Facts

Per Serving:

49 calories; 3.6 g total fat; 0 mg cholesterol; 45 mg sodium. 7.4 g carbohydrates; 1.2 g protein;

Mel's Favorite Chocolate Chip Cookies

Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

Yield: 2-3 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

1 cup (3.5 ounces) old-fashioned rolled oats
2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)
1 1/4 cups (9.25 ounces) packed light brown sugar
1/2 cup (3.75 ounces) packed dark brown sugar
2 large eggs
1 tablespoon vanilla
1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes
2 cups (12 ounces) semisweet or bittersweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

Note: I don't have coconut so I used 1/2 to 1 c. of corn flakes.

Notes

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Sourdough Biscuits

READY IN: 22mins

YIELD: 8 biscuits

UNITS: US

INGREDIENTS

Nutrition

1 cup flour
¹⁄₄teaspoon salt
¹⁄₂teaspoon baking soda
2 teaspoons baking powder
¹⁄₃cup margarine or 1/3 cup butter, cold
1 cup sourdough starter

Sift together flour, salt, baking powder and baking soda.

Cut in the margarine or butter.
Mix in sourdough starter.
Turn out dough onto lightly floured board.
Knead a few times, until all of the flour is mixed in.
Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
Bake at 425°F for 12-15 minutes, until slightly brown.

Chocolate Chip Clouds

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Course: Dessert

Cuisine: American

Light, airy and chewy with chocolate chips in every bite – made with egg whites, sugar and chocolate, these gluten free meringue cookies just melt in your mouth.

Ingredients

1/2 cup egg whites (room temperature)
1/8 tsp cream of tartar
1/2 cup sugar
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1 cup chocolate chips

Save

Instructions

Heat oven to 300°F. Cover cookie sheet with silpat or nonstick silicone pad.
Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
Sift cocoa onto egg white mixture; gently fold until combined.
Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet. Makes 30 to 32 cookies.
Bake 34 to 40 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Hershey's Kitchens

Serving: 1cookie, Calories: 54kcal, Carbohydrates: 8.5g, Protein: 0.5g, Fat: 2.5g, Saturated Fat: 1.5g, Sodium: 9.5mg, Fiber: 1g, Sugar: 7g

Blue Smart Points: 2

Green Smart Points: 2

Purple Smart Points: 2

Points +: 2

Sour Dough Crackers from Kig Arthur Flour

Ingredients

1 cup (113g) King Arthur White Whole Wheat Flour
1/2 teaspoon sea salt
1 cup (227g) sourdough starter, unfed/discard
4 tablespoons (57g) unsalted butter, room temperature
2 tablespoons dried herbs of your choice, optional
oil, for brushing
coarse salt (such as kosher or sea salt) for sprinkling on top

Instructions

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Perfect your technique

Blog
How to bake homemade crackers

By Posie Brien
Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
Prick each square with the tines of a fork.
Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

The Best Banana Muffins Mel Kitchen Cafe Thank You

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

2 cups (10 ounces) all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
2 to 2 1/4 cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
1 cup (7.5 ounces) light brown sugar
1/2 cup (4 ounces) melted butter or neutral-flavored oil
1/4 cup sour cream or plain yogurt
2 tablespoons milk
2 large eggs
1 1/2 cups add-ins (chocolate chips, nuts, etc)

Instructions

Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.m

Notes

Half Batch: this recipe can easily be halved to make 10-12 muffins. As a sidenote, the baked and cooled muffins freeze great.
Applesauce: I haven't tried replacing the butter/oil with applesauce, but you could experiment.

Meatloaf

The Best Glazed Meatloaf

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

Meatloaf:

1 cup crushed saltines (25-30 crackers)
1/3 cup milk
1/4 to 1/2 cup minced fresh parsley
2 large eggs, lightly beaten
2 teaspoons onion powder (see note to use fresh onions)
3 garlic cloves, finely minced or 1 teaspoon garlic powder
1 tablespoon Dijon mustard
3 tablespoons Worcestershire sauce
1 1/2 teaspoons salt (I use coarse, kosher salt - use slightly less for table salt)
1/2 teaspoon black pepper (I use coarse black pepper - use slightly less for finely ground)
2 pounds ground meat (I use half ground beef/half ground pork - see note)

Glaze:

2/3 cup ketchup or BBQ sauce (or a combination)
2 tablespoons brown sugar
2 tablespoons apple cider or red wine vinegar

Instructions

For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

Meat: I prefer using half ground beef and half ground pork for this recipe. You could also try using 100% ground beef or ground turkey (or half ground beef/ground turkey).
Glaze: if you want to serve some of the glaze on the side, double the ingredients and reserve half to serve after the meatloaf has baked (if desired, you can simmer the reserved glaze and serve warm).
Onion: over the years, we've come to prefer onion powder over fresh onions since several of my kids don't like onion pieces in the cooked meatloaf; however, if you want the flavor of fresh onions, make sure they are very finely chopped and/or precook them in a skillet to make sure they are tender when the meatloaf is finished cooking.

Double Tree Signature Cookie (Chocolate Chip Cookies released during Coronavirus)

DoubleTree Signature Cookie Recipe

Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Brownies BYU from Nauvoo Mercantile

Makes one 9-by-13 pan of brownies

Prep and Cook: 90 min. Cool: 1 hr.

c. margarine
1/2 c. cocoa
Tbsp. honey
eggs
c. sugar
3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
c. chopped walnuts
oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

Mint Icing

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Pasta Salad (Conference)

3/4 pound pasta noodles
2 carrots
2 ribs of celery
1 cucumber
1/2 pound cherry or grape tomatoes
1 can black olives
1 stalk broccoli
1/4 head cauliflower
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1 bunch green onions
1/2 pound cheese, cubed
salami, pepperoni, or other Italian meats (optional)
salt and pepper to taste

1 pkg Good Seasons Italian dressing mix, made with no water plus add 1 T. mayonnaise or your favorite Italian dressing

Cook pasta according to direction on the package. Cut up all the vegetables and cheese. Mix all ingredients together. This can be made ahead but if doing so it is better to wait and add the cucumbers and cheese just before serving. You can parboil the veggies, but we leave everything raw.

Blueberry-Lemon Mug Cake (Liz)

1/4 c. flour
2 T. sugar
2 T. cocoa powder
1/4 t. baking powder
1/2 t. salt
1/3 c. milk
2 T. melted butter
2 t. vanilla extract
1 tsp. lemon zest
1/4 c. frozen or fresh blueberries (frozen works best)

In 12-oz mug, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Add lemon zest. Fold in blueberries. Microwave on high until just cooked through, about 1 1/2 min.

Chocolate Mug Cake (Liz) with carmels and pecans

1/4 c. flour

2 T. sugar or 4 T. sugar if not using the caramels

2 T. cocoa powder

1/4 t. baking powder

1/2 t. salt

1/2 c. whole milk

2 T. butter, melted

2 t. pure vanilla extract

4 squares caramel, quartered

1/4 c. toasted pecans, chopped

In 12 oz mug, whisk together flour, sugar, cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Fold in caramel and pecans. Microwave on high until just cooked through about 1 1/2 minute.

Mug Cake (Sandra)

1/4 c. flour
1/4 c. white sugar
2 T. unsweetened cocoa powder
1/8 t. baking soda
1/8 t. salt
3 T. milk
2 T. canola oil
1 T. water
1/4 t. vanilla extract
Add all ingredients to list

Directions:

1. Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, oil, water, and vanilla extract.
2. Cook in the microwave until cake is done in the middle, about 1 minute and 45 seconds.

Chicken Marsala from Sandra

Chicken Marsala, 4/10/2019

Ingredients

Chicken:

· 1/2 cup all-purpose flour (plain flour)

· ½ to 1 teaspoon salt (less if you use salted butter)

· 1 teaspoon garlic powder

· 1 tsp. onion powder

· 1/2 teaspoon black pepper

· 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

· 2 tablespoons olive oil, divided

· 4 tablespoons butter, divided

Marsala Sauce:

· 1 tablespoon butter as needed

· 8 ounces brown or Cremini mushrooms, sliced

· 4-5 cloves garlic, minced

· 3/4 cup dry Marsala wine (Buy it in the vinegar aisle.)

· 1 1/4 cup low-sodium chicken broth (or stock)

· 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

· 2 tablespoons fresh chopped parsley (I used dried)

Instructions

1. Mix the flour, salt, garlic & onion powders and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm.

Repeat the same with the remaining 2 chicken breasts.

3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

4. Add the garlic and cook until fragrant, about 1 minute. (I used bottled roasted garlic.)

5. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes). (You can use some of the flour mixture left from dredging and some broth or water to make a past to further thicken sauce, if desired.

6. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

7. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

GREEN BEANS: Wash & trim fresh green beans. Heat sesame or vegetable oil & some butter in a pan until butter is melted and pan is hot. Sauté chopped onions until starting to be clear. Add beans and stir fry. When tender-crisp, add minced garlic & stir to combine. (If desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little teriachi sauce and stir. I used the brand that has sesame seeds. This is really a Chinese dish, but we’re not fussy with semantics.

Dessert from MB

Choco-Hoto Pots 3/25/04 Nigella Lawson, Food Network Show, as seen on Oprah

Ingredients:

Butter for ramekins

3/ 4 cup semisweet choc chips

1 stick (4 ounce) unsalted butter

2 large eggs

3/ 4 cup superfine sugar

3 Tablespoons all-purpose flour

[MB adds 1 tsp cinnamon & ¼ tsp nutmeg]

1/ 2 cup white choc chips

Directions: Place baking sheet in 400^oF oven. Butter (4) 2/ 3 cup ramekins and set aside. Melt chocolate and butter in microwave or double boiler. In separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips. Divide mixture among 4 ramekins; place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Serve with Talenti gelato--best price @ Walmart--1/2 calories of ice cream

Martha Stewart Cranberry Orange Sauce

https://www.marthastewart.com/332766/cranberry-orange-sauce

Ingredients:

3 cups (12 ounces) fresh cranberry

1 cup sugar

1 Tablespoon fresh peeled minced ginger

1 cup water

1 navel orange, peel and pith removed, flesh cut into segments

Directions: Stir together cranberries, sugar and ginger in medium saucepan. Cook over medium-high heat, stirring occasionally, until sugar dissolves and cranberries begin to pop, about 7 minutes. Add 1 cup water; simmer until thickened, about 4 minutes. Remove from heat; stir in orange. Let cool.

Sandra's Chicken Marsala and Fresh Green Beans

Chicken Marsala, 4/10/2019

Ingredients

Chicken:

· 1/2 cup all-purpose flour (plain flour)

· ½ to 1 teaspoon salt (less if you use salted butter)

· 1 teaspoon garlic powder

· 1 tsp. onion powder

· 1/2 teaspoon black pepper

· 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

· 2 tablespoons olive oil, divided

· 4 tablespoons butter, divided

Marsala Sauce:

· 1 tablespoon butter as needed

· 8 ounces brown or Cremini mushrooms, sliced

· 4-5 cloves garlic, minced

· 3/4 cup dry Marsala wine (Buy it in the vinegar aisle.)

· 1 1/4 cup low-sodium chicken broth (or stock)

· 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

· 2 tablespoons fresh chopped parsley (I used dried)

Instructions

1. Mix the flour, salt, garlic & onion powders and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

Repeat the same with the remaining 2 chicken breasts.

4. Add the garlic and cook until fragrant, about 1 minute. (I used bottled roasted garlic.)

7. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Simple and Delicious Beet Greens

Ingredients

Cook's Note

Nutrition Facts

Ingredients

Instructions

Notes

INGREDIENTS

Chocolate Chip Clouds

Ingredients

Instructions

Notes

Ingredients

Instructions

Ingredients

Instructions

Notes

Ingredients

Meatloaf:

Glaze:

Instructions

Notes

DoubleTree Signature Cookie Recipe

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