Creamy Black Bean Soup

This creamy black bean soup is easy to make, wholesome and delicious. Canned black beans, vegetables, spices, and broth make a creamy soup that’s perfect for lunch or dinner.

Creamy Black Bean Soup

Ingredients:

  • 1 tablespoon of olive oil
  • 1 medium onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 1 small zucchini, diced
  • 1 tablespoon garlic paste
  • 1 tablespoon tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cans of black beans
  • 1 can Rotel Tomatoes (I used Mild)
  • 4 cups broth of choice, (I used Halo’s Tortilla Soup Broth)
  • Salt and pepper, to taste
  • 2 tablespoons red wine vinegar or lime juice
  • Optional toppings: Sour cream, heavy cream, chopped parsley or cilantro, crumbled queso fresco, shredded Monterey jack or cheddar cheese, salsa, pico de gallo, chopped tomato, chopped onions or scallions, jalapeños, and/or avocado slices

Instructions:

  • Heat the olive oil in a large pot over medium heat.
  • Add the onions, carrots, celery, and zucchini. Cook the vegetables for 5 minutes until the onions start to soften and become translucent, stir frequently.
  • Add in the garlic paste, tomato paste, and spices. Stir and cook until spices become fragrant, about two minutes.
  • Add in the black beans, Rotel, and broth.
  • Raise the heat to high and bring the liquid to a boil (this will take about 5 minutes). Then, lower the heat to medium-low and simmer for about 30 minutes until the beans and vegetables are very soft. They should break apart easily when pressed with a fork or spoon.
  • Keep the black bean soup at a simmer, adjust the heat as needed.
  • Remove the pot from the heat and process the black bean soup with an immersion blender, a masher, or blender until smooth.
  • Stir in the red wine vinegar, or lime juice.
  • Taste the soup and add salt and pepper to taste.

Enjoy!

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Peach Crumble Bars

Fresh peach filling and a sweet buttery shortbread crust and crumble, these Peach Crumble Bars are amazingly delicious!

Peach crumble bar, so yummy!
Look at that buttery shortbread crumble and fresh peach filling!
Let the bars cool completely before slicing.

Ingredients:

For the Crust/Crumble:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 sticks (1 cup) unsalted butter, cold
  • 1 egg

For the Peach Filling:

  • 5 cups peeled and diced peaches, (approximately 7 peaches)
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Instructions:

  • Preheat the oven to 375°. Butter or spray cooking spray on the bottom and sides of a 9-by-13-inch baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the sides of the pan. (This will make it easy to remove the bars from the pan after they have baked and cooled.) Butter or spray the parchment.
  • To prepare the crumble: In the bowl of a stand mixer fitted with the paddle attachment add the flour, sugar, baking powder, salt and cinnamon on low speed. Using a knife, cut the COLD butter into small cubes. Add the small butter cubes to the flour mixture and mix on low speed. Add egg and mix until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  • Pat half of the dough into the prepared pan. Set the other half of the dough aside, as that will be the crumble topping.
  • To prepare the peach filling: In a large bowl, gently toss diced peaches and lemon juice together. Next, add in the flour, sugar, salt, and cinnamon and gently mix to combine.
  • Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
  • Bake in preheated 375° oven for 45 minutes, or until top is slightly brown. Cool completely before slicing into bars.
  • Store in an airtight container in the refrigerator.

Enjoy!

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Smoked Brown Butter Chex Snack Mix

This Smoked Brown Butter Chex Snack Mix is perfect to munch on while watching your favorite movie. Smoking the snack mix outside is a great way to add flavor, plus the bonus is you aren’t heating up your kitchen in the summer.

Smoked Brown Butter Chex Snack Mix after smoking on the Traeger Grill.
Ready to slow smoke on the Traeger grill.

Ingredients:

  • 1.5 sticks of unsalted butter
  • 2 tbsp of malted milk powder (optional)
  • 2 – 0.62 ounce envelopes of The Original Chex Party Mix Seasoning Blend
  • 9 cups of Chex cereal (Corn, Rice, Wheat Chex)
  • 1 bag of Garlic Bagel chips, broken into bite size pieces
  • 1 cup Snaps Butter Pretzels
  • 1 cup Cheez Its, (I used the extra toasty one.)
  • 1 cup Nuts of your choice, (I used almonds, macadamia, and hazelnuts)
  • 1 cup Oyster crackers
  • 1 cup Sociables crackers, broken into bite sized pieces
  • 1 – 3.375 ounce bag of Fritos corn chips

NOTE: I used snacks that I had on hand, these are just suggestions. Choose your favorites to add into your snack mix!

Instructions:

  • Preheat Traeger grill (or smoker) to 250° and line a roasting pan or large baking sheet with parchment paper.
  • First, make the brown butter:
  • Melt the butter: Place butter in a saucepan over medium heat.
  • Add malted milk powder: Once the butter is melted, whisk in the malted milk powder.
  • Cook and stir: Continue cooking over medium heat, stirring constantly, until the milk solids begin to brown and the butter develops a toasty, nutty aroma.
  • Watch carefully: The butter will foam and sputter, and the milk solids will clump and brown. Be careful not to burn the butter; it happens quickly.
  • Remove from heat: As soon as the butter reaches your desired level of browning, immediately remove it from the heat.
  • Whisk the Chex Party Mix Seasoning Blend into the brown butter.
  • In a huge bowl, add in the Chex cereal, garlic bagel chips, pretzels, Cheez Its, nuts, oyster crackers, Social crackers, and Fritos. (Or whatever goodies you choose to add to your snack mix).
  • Pour in the seasoned brown butter and toss all of the snacks in the butter until fully coated.
  • Pour the snack mix into the prepared pan and spread out evenly. Smoke on the Traeger grill at 250° for one hour, be sure to stir the snack mix every 15 minutes for even cooking.
  • Let the snack mix cool and store in an air tight container.

Enjoy!

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Easy Sourdough Discard Cheddar Herb Drop Biscuits 

These quick and easy sourdough discard drop biscuits are buttery, fluffy, cheesy, and full of flavor!

Delicious cheesy biscuits!
The biscuit dough is mixed and ready to drop onto parchment paper.
Scooped and ready to bake. I bake in my air fryer.
Freshly baked biscuits!
Ready to enjoy! They didn’t last long.

Ingredients:

  • 1 cup (240g) sourdough discard (unfed)
  • 1 ½ cups (180g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ cup (113g) unsalted butter, frozen and grated
  • 1 cup (100g) shredded sharp cheddar cheese
  • ½ cup (120ml) buttermilk (or milk with 1 tsp vinegar)
  • 2 tbsp chopped chives and/or parsley (optional) (I used fresh because I had some from my garden. Dried works too.)

Garlic Butter Topping (optional):

  • 3 tbsp butter, melted
  • 1 tsp garlic powder
  • 1 tsp parsley and/or chives (I used fresh because I had some from my garden. Dried works too.)

Instructions:

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
  • Add in the wet ingredients. Stir in melted butter, sourdough discard, and buttermilk until just combined.
  • Fold in cheddar cheese and chives/parsley (if using). The dough will be thick and sticky.
  • Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12-15 minutes, or until the biscuits are golden brown.
  • While the biscuits are baking, make the optional garlic butter topping. Mix together the melted butter, garlic powder, and the parsley and/or chives.
  • Once the biscuits are out of the oven, brush the garlic butter topping over each biscuit and serve immediately.

Enjoy!

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Lemon Basil Pesto

If you are blessed to have plenty of basil in your garden this summer, this Lemon Basil Pesto is a quick and tasty way to celebrate its abundance.

Served with linguine, and topped with fresh grated Grand Padano cheese. Lemon Basil pesto is bright, fresh, and delicious way to celebrate summer!

Ingredients:

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts, lightly toasted (or your preferred nut of choice)
  • 1/2 cup extra-virgin olive oil (good tasting), plus more oil to top the pesto for storing leftover pesto.
  • Zest from one Lemon
  • The juice from one Lemon
  • 1/2 cup freshly grated Cheese, I used Grana Padano cheese, but Pecorino Romano, or Parmesan cheese would work great too.
  • Salt and freshly ground black pepper, to taste.

Instructions:

  • Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add in the 1/2 cup of olive oil, lemon zest, and lemon juice, and pulse until semi incorporated. Next, add in the cheese and pulse until smooth. Season with salt and pepper to taste. The pesto is ready to serve!
  • If pesto is too thick, water can be added to your desired consistency.
  • If storing leftover pesto, place in an airtight container and drizzle the top with a coating of olive oil to prevent oxidation.

Enjoy!

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Cranberry Gooey Butter Bars

These bars are rich, sweet and buttery, with hints of vanilla. The tart and tangy cranberries balance out the sweetness. Fresh or frozen thawed cranberries will work in this recipe.

Dust the cooled bars with powdered sugar before serving.

Ingredients:

For the crust:

  • 1 box of Yellow Cake Mix, I used Aldi’s brand
  • 1/2 cup melted Butter, cooled
  • 1 large Egg
  • Zest of a Mandarian Orange
  • Juice of a Mandarian Orange

For the filling;

  • 1 8 ounce package of Cream Cheese, softened
  • 3 1/2 cups Powdered Sugar
  • 1/2 cup melted Butter, cooled
  • 3 large Eggs
  • 1 tablespoon pure Vanilla extract
  • 16 ounces (2 cups) fresh or frozen (thawed) Cranberries
  • 1 to 2 Tablespoons of Powdered Sugar, for dusting the top
The yummy crust.
The filling.
Getting ready to fold in the cranberries.
Folding the cranberries into the filling.
Ready for the oven.
Just out of the oven. Make sure the center is set.
Cooled down and ready for a sprinkling of powdered sugar.
Dust with powdered sugar.
Buttery, sweet, tangy, and delicious!

Instructions:

  • Preheat oven to 350°. Spray a 13” x 9” pan with cooking spray.
  • In a large bowl, or stand mixer with paddle attachment, add in crust ingredients until combined. Press crust evenly into prepared pan.
  • In same bowl, beat cream cheese and powdered sugar until blended. Slowly add in the melted butter, the eggs, one at a time, and the vanilla extract, scraping down the bowl as necessary.
  • Once well combined, fold in the cranberries. Evenly distribute filling over the crust.
  • Bake at 350° for 40 to 45 minutes, until golden brown and the center is set.
  • Cool completely before dusting with powdered sugar. Cut into squares to serve.

Enjoy!

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Roasted Pepper Goat Cheese Pasta

The sauce for this dish is roasted in the oven while the pasta cooks on the stovetop. A can of cherry tomatoes and a jar of pesto makes this dish a convenient pantry pull.

Dolloped with creamy Burrata cheese.

Ingredients:

  • Salt and pepper, to taste
  • 3 sweet bell peppers, seeded and cut into bite sized pieces (I used 2 red and 1 yellow pepper)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup pesto sauce
  • 1 14 ounce can of cherry tomatoes
  • 4 Tablespoons Tomato paste
  • 1 teaspoon of paprika
  • 1/2 teaspoon red pepper flakes
  • 4 ounces of plain Goat cheese
  • 16 ounces of your favorite Pasta, I used Casarecce shaped pasta
  • 1/4 cup Parmesan cheese
  • 1/4 cup of BelGioioso Salad Blend Cheese (blend of Asiago, Parmesan, Provolone, and Romano cheese)
  • 1 ball of Burrata Cheese
  • Balsamic glaze, for drizzling
Adding the pasta into the roasted sauce.
Mix it up.
Add on the BelGioioso and Parmesan cheese. Dollop on the Burrata Cheese.
Serve it up and drizzle with balsamic glaze.

Instructions:

  • Preheat oven to 400°. Bring a large pot of salted water to a boil.
  • Place the peppers, onions, garlic, pesto, cherry tomatoes, tomato paste, paprika, red pepper flakes, and a pinch of salt and pepper into a large baking dish. Mix it up. Put the goat cheese in the middle of the dish and cover the cheese with the sauce mixture.
  • Bake at 400° for 15 minutes, until the mixture is dark and peppers are soft and cherry tomatoes burst.
  • While the sauce is roasting, cook the pasta al dente, according to package directions. Be sure to reserve 1/4 cup of the pasta water in case the sauce is too thick.
  • When the sauce is done, take the baking dish out of the oven and stir well to distribute the melted goat cheese throughout, making a creamy sauce.
  • Add in the cooked pasta and stir well. If dry, add in the pasta water to loosen the sauce. Taste for seasonings and add more, if necessary.
  • Sprinkle on the BelGioioso and Parmesan cheeses. Dollop the top with the Burrata cheese. Put back in the oven and bake until the cheese is gooey and melty.
  • Scoop into a pasta bowl and drizzle the top with balsamic glaze.

Enjoy!

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Easy Sourdough Cinnamon Rolls

Soft, fluffy cinnamon rolls with a buttery sweet cinnamon filling and iced with a cream cheese frosting.

Nothing like a pan of gooey cinnamon rolls!

Ingredients:

To make the dough:

  • 1 1/4 cup milk
  • 1/4 cup (1/2 stick) of butter, softened
  • 1 large egg
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup of bubbly (fed) sourdough starter
  • 4 1/2 cups all purpose flour

To make the filling:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 1/2 Tablespoons of cinnamon

To make the Cream Cheese Icing:

  • 1/4 cup of butter, softened
  • 4 ounces (1/2 brick) of cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 teaspoon of salt (if using salted butter, omit the salt)
  • 1 teaspoon vanilla extract
  • 3 – 4 Tablespoons of Heavy Cream, or Milk (I used 4)
Dough climbing up the dough hook is ready to shape into a ball.
This is the dough after rising overnight.
Cut rolls, ready for second rise (1 hour).
After 1 hour rise; ready to bake.
Out of the oven.
The cream cheese icing. Stand mixer, or hand mixer works. I whisked by hand.
Yummy!
Look at that cream cheese icing!

Instructions:

  • Using a stand mixer with the dough hook attachment, add in all the dough ingredients, slowly adding in the flour last and knead until a dough forms. The dough is ready when all looks combined and it begins to climb up the dough hook.
  • NOTE: The ingredients can also be mixed and kneaded by hand if a stand mixer is not available.
  • Remove the dough and form it into a ball. Place dough ball in an oiled bowl and cover. Set in a warm, draft free spot to rise, about 8 – 12 hours, (or overnight), until dough has doubled in size.
  • Turn dough out onto a floured surface and pat into a large rectangle.
  • Spread softened butter on top of dough. Next, sprinkle with the brown sugar and the cinnamon.
  • Roll up the doll lengthwise and cut into at 12 rolls.
  • Place the rolls into a greased 9” x 13” pan. Cover and let rolls rise an additional hour.
  • Preheat oven to 350°.
  • Bake at 350° for 25 – 35 minutes, until the rolls are golden brown and the internal temperature reaches between 180° – 190°.
  • While the rolls bake, make the cream cheese icing by beating together the butter and cream cheese until smooth.
  • Add in the salt (if using unsalted butter), powdered sugar, and vanilla, and mix until combined. Add in the cream, 1 Tablespoon at a time, until the icing is your preferred consistency.
  • Cool the rolls for 5 – 10 minutes, then cover with the cream cheese icing. They are ready to serve.
  • For the cinnamon rolls that are not devoured right away, I suggest reheating for 10 – 15 seconds in the microwave. Yum!

Enjoy!

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Tasty Smoked Gouda Bean Dip

Refried beans mixed with cream cheese, spices, salsa, smoked Gouda cheese, and tons of yummy toppings is deliciously filling.

Gooey cheese and tasty toppings!

Ingredients:

  • 1 16 ounce can of Refried Beans
  • 3/4 brick of cream cheese, softened
  • 1 – 2 Tablespoons of the pickled jalapeño brine
  • 1 teaspoon of Garlic paste
  • 1/4 teaspoon Garlic powder
  • 1 teaspoon Chili powder, plus more to garnish
  • 2 teaspoons Cumin
  • 1 12 ounce jar of Salsa (I used Peach Salsa)
  • 8 ounces of Smoked Gouda Cheese, grated
  • 1/4 small Red onion, chopped
  • Pickled jalapeños (I love Mezzetta brand tamed medium jalapeños), use as many jalapeños as you like
  • 1 2.25 ounce can of sliced Black Olives, drained
  • 1/2 pint of Grape tomatoes, quartered
Ready for the oven.
This dip turned out so flavorful!
Serve with your favorite tortilla chips.

Instructions:

  • Mix together refried beans, cream cheese, jalapeño brine, garlic paste, garlic powder, chili powder, and cumin in the bottom of a pie plate. Once mixed, smooth out the top of the refried bean mixture.
  • Top refried bean mixture with the salsa.
  • Next, add on the shredded smoked gouda cheese.
  • Top with the red onion, jalapeños, black olives, and tomatoes.
  • Sprinkle with chili powder.
  • Preheat oven to 350°.
  • Bake at 350° until cheese is melted and bubbly. Serve with your favorite tortilla chips. Or just scoop into a bowl and eat with a spoon.

Enjoy!

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Jam Thumbprint Cookies

Buttery vanilla and almond shortbread cookies filled with delicious jam and drizzled with a sweet vanilla glaze.

Ingredients:

  • 2 sticks (1 cup) of Butter, softened to room temperature
  • 2/3 cup of Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • 2 1/4 cups all purpose Flour, spooned and leveled
  • 1/4 teaspoon Salt
  • 1/2 cup of Jam

Glaze:

  • 1 cup Powdered Sugar
  • 1 to 2 Tablespoons of Cream (or Milk)
  • 1 teaspoon of Pure Vanilla Extract

Instructions:

  • In a stand mixer using the paddle attachment, beat the butter on high for about one minute, until creamy.
  • Switch to medium speed and add in the sugar, vanilla, and almond extracts. Switch mixer to low and slowly add in the flour and salt until just combined, scraping down the sides of the bowl as necessary.
  • Line a cookie sheet with parchment paper. Scoop and roll the dough, about a Tablespoon per cookie, into balls and place onto the lined cookie sheet. Press an indentation in the dough with your thumb. Place the cookie sheet with the rolled cookies in the refrigerator to chill until firm, for about 3 hours.
  • Preheat oven to 350° .
  • Line two large cookie sheets with parchment paper.
  • Place the cold cookies on the parchment lined sheets 2 to 3 inches apart, approximately 9 to 12 cookies per cookie sheet. Fill each cookie with a 1/2 teaspoon of jam. Do not overfill.
  • Bake cookies at 350° for 13 to 15 minutes. Do not over bake. Allow cookies to cool completely before glazing.
  • Make the glaze by whisking together the powdered sugar, cream, and vanilla extract until smooth. Drizzle the glaze over the cooled cookies. The glaze needs a couple of hours to set.

Enjoy!

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