Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

Broccoli-Stuffed Portabello Mushrooms with Dijon-Cheddar Sauce

Get recipe here from Erica's Recipes!

 

Portabella Burgers with Sundried Tomato Pesto & Classic Margherita Pizza

Portabella Burgers with Sundried Tomato Pesto

Recipe here from My California Roots!

Classic Margherita Pizza

Recipe here from Sally's Baking Addiction!

Stromboli Filled with Mediterranean Chicken

Pizza turnover filled with Mediterranean flavored chicken, broccoli and fresh tomato salsa from Culinary Flavors!

Get recipe here!

Peanut Butter & Banana Ice Cream Sandwiches

Peanut Butter & Banana Ice Cream Sandwiches {gluten free + vegan} from She Likes Food

Get recipe here!

Cheesecake Swirled Lemon Butter Cake

Cheesecake Swirled Lemon Butter Cake by Cooking Classy 

Ingredients

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 2 Tbsp heavy cream
• 1 egg yolk
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 1/4 cup sour cream
• 3 Tbsp lemon juice
• 1 1/2 tsp lemon zest
• 1 tsp vanilla extract

Directions

• Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside.
• In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
• I tried serving and eating this a few different ways:
• 1. Serve warm garnished with lots of powdered sugar
• 2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
• 3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza Recipe By Half Baked Harvest

Oh My Goodness, Yum...

Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza by Half Baked Harvest

Ingredients

Crispy Basil
• 1 teaspoon olive oil
• 12 fresh basil leaves
• salt + pepper
Pizzas
• 1 loaf of whole grain french bread, cut in half
• 2 tablespoon olive oil
• 2 teaspoons honey
• 1 ear corn, kernels removed
• 1 small zucchini
• 1 small pepper
• 1/2 cup grape tomatoes, halved
• 1 clove garlic, minced or grated
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/2 lemon, juiced
• 8 ounces fontina cheese, shredded
• balsamic glaze , for drizzling (optional)

Instructions

1. Preheat the oven to 325°F.
2. Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.
3. While the basil leaves are cooking heat a a skillet over medium high heat. Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
4. Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely). Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.
5. Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly!
6. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!

Caramel-Pecan Apple Pie

Ingredients

7 cups sliced peeled tart apples

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/4 cup finely chopped pecans

1/4 cup packed brown sugar

2 tablespoons sugar

4-1/2 teaspoons ground cinnamon

1 tablespoon cornstarch

1 unbaked pastry shell (9 inches)

TOPPING:

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter

1/4 cup finely chopped pecans

1/4 cup caramel ice cream topping, room temperature

Directions

In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour into pastry shell.

In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling.

Bake at 350° for 55-60 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts: 1 piece equals 334 calories, 15 g fat (5 g saturated fat), 13 mg cholesterol, 159 mg sodium, 50 g carbohydrate, 3 g fiber, 2 g protein.

5 Favorite Popsicle Recipes to Beat the Summer Heat!

Did You Know?

The popsicle was invented by an eleven-year-old boy.

In 1905, eleven-year-old Frank Epperson from San Francisco, California invented the popular hot weather treat, the Popsicle as we know it today. However, the invention supposedly came about as a pure accident! According to the Popsicle company, one cold evening Frank left a mixture of powder flavored soda water with a stir stick in it on the porch. Because of the cold weather outside, he awoke to a frozen treat on a stick.

Seventeen years later, in 1922, Epperson served his ice lollipops at a Fireman’s ball and they were a huge hit. It didn’t take long then for Epperson to realize the commercial possibilities of his accidental invention. A year later, in 1923, he introduced the frozen pop on a stick to the public at Neptune Beach, an amusement park in Alameda, California. It was a big success. He soon after applied and received a patent for a “frozen confectionery”, in 1924, which he named the “Epsicle Ice Pop”. He began producing it in different fruit flavors on birch wood sticks.

Enjoy 5 of my favorite variations on the popsicle found around the web by 5 wonderful food bloggers -- from the Coconut Lime Pop to the Mango Pineapple flavor!

1.  Coconut Lime Popsicles by Kelli at The Corner Kitchen

2.  Peach & Lavender Sangria Popsicles by A Thought for Food

3.  Strawberry Shortcake Greek Yogurt Popsicles by The Kitchen Paper

4.  Sea Salted Limoncello Popsicles by Pink Patisserie

5.  Mango Pineapple Popsicles by Grandbaby Cakes