Skip to content

Churro Sticks

15 Minutes Churro Sticks – easy, crispy sticks made with puff pastry, rolled in melted butter and coated with cinnamon-sugar mixture, served with warm chocolate dipping sauce

15 Minutes Churro Sticks – easy, crispy sticks made with puff pastry, rolled in melted butter and coated with cinnamon-sugar mixture, served with warm chocolate dipping sauce

Ingredients

  • 1 puff pastry sheet-thawed
  • 1 cup granulated sugar
  • 4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter-melted
  • 3.5 ounces dark chocolate- chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 450 F and line cookie sheet with parchment paper (or spray with cooking spray)
  2. Unfold the puff pastry and cut it in half (lengthwise), then cut into strips (less than 1 inch wide)
  3. Gently transfer the strips onto baking sheets and bake 8 to 10 minutes(until golden brown)

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins - Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make! These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Ingredients

  • FOR THE MUFFINS:
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled
  • FOR THE TOPPING:
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted

Instructions

  1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Set aside.
  3. In a small bowl beat the egg.  Add the milk, vanilla extract, and melted butter and mix well to combine.

vegetarian Mushroom Stroganoff

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it's so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe

This vegetarian Mushroom Strogranoff recipe is easy to make in about 30 minutes, and it’s so savory and delicious. Serve it over egg noodles, traditional pasta, or whatever sounds good to you! | Gimme Some Oven #stroganoff #vegetarian #mushrooms #dinnerrecipe

INGREDIENTS:

  • 1 pound wide egg noodles
  • 3 tablespoons butter, divided
  • 1 small white onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 pound baby bella mushrooms*
  • 1/2 cup dry white wine
  • 1.5 cups vegetable stock
  • 1 tablespoon Worcestershire sauce (here is a vegetarian brand)
  • 3 1/2 tablespoons flour
  • 3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
  • 1/2 cup plain Greek yogurt or light sour cream
  • Kosher salt and freshly-cracked black pepper
  • optional toppings: freshly-grated Parmesan cheese, chopped fresh parsley, extra black pepper

DIRECTIONS:

  1. Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
  2. Melt 1 tablespoon butter in a large sauté pan over medium-high heat.  Add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter, garlic and mushrooms, and stir to combine. Continue sautéing for an additional 5-7 minutes, until the mushrooms are cooked and tender. Add the white wine, and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
  3. Meanwhile, in a separate bowl, whisk together the vegetable stock, Worcestershire and flour until smooth. Pour the vegetable stock mixture into the pan, along with the thyme, and stir to combine. Let the mixture simmer for an additional 5 minutes, stirring occasionally, until slightly thickened. Then, stir in the Greek yogurt (or sour cream) evenly into the sauce. Taste, and season with a generous pinch of two of salt and pepper as needed.

Spicy Cauliflower Power Bowl

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!

This Spicy Cauliflower Power Bowl is so easy to throw together, super flavorful, and is naturally dairy free and gluten free!

Ingredients

  • head of cauliflower, chopped into florets
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 1/3 cup Frank’s Red Hot Sauce
  • 3 tablespoons sriracha
  • 1 tablespoon butter (vegan or regular)
  • 3 tablespoons coconut milk (I used light)
  • 1 cup quinoa, dry
  • 2 cups water
  • 1 medium yellow onion, diced
  • 1 tablespoon olive oil
  • 1 cup kale, steamed or sautéed
  • 1 1/2 cup chickpeas, cooked or canned
  • 1 avocado, diced
  • chopped parsley to garnish

Directions

  1. Preheat the oven to 400 degrees F. Chop one head of cauliflower into florets and drizzle with one tbsp of olive oil, salt, and pepper. Spread evenly over a baking sheet and roast for 30 minutes, tossing once or twice throughout.
  2. for the quinoa
  3. In the meantime, cook your quinoa. Boil 2 cups of water with 1 cup of dry quinoa, then turn down to a simmer and cover. Cook for 15-20 minutes, or until all the water is gone and the quinoa is fluffy. You can also steam or sauté your kale a this time. for the saucIn a small sauce pan, whisk together Frank’s Red Hot, sriracha, butter, and coconut milk over medium heat. Once the butter is melted and the sauce is hot, turn off heat and set aside. In a large skillet, drizzle 1 tbsp of olive oil and add in diced yellow onion. Cook for 5-6 minutes, or until onion is translucent. Add in roasted cauliflower and top with the spicy sauce. Mix to coat all the cauliflower and onion in the sauce.

spicy, addicting-

These. Are. The. BEST. Crunchy, spicy, addicting- these are everything you would want in a big plate of wings, minus the meat! Pair with a few celery sticks and some blue cheese for dipping. Ugh. Y…

These. Are. The. BEST. Crunchy, spicy, addicting- these are everything you would want in a big plate of wings, minus the meat! Pair with a few celery sticks and some blue cheese for dipping. Ugh. Y…

Ingredients 

  • – 1 cauliflower head
  • -1/3 cup water
  • – 1/2 cup milk of your choice (I use almond)
  • – 1/2 cup flour
  • – 1/2 cup bbq sauce (or hot sauce, or teriyaki, or whatever your heart desires)
  • – a splash of apple cider vinegar
  • Seasonings: a sprinkle of each
  • -onion powder
  • – garlic powder
  • – chili powder
  • -cumin
  • -salt
  • -pepper

Instructions

  1. Preheat oven to 425 degrees and grease a baking sheet.
  2.  Chop the head on cauliflower into “wing sized” pieces.
  3. Mix the milk, flour, and spices together. Add water a little at a time. Thicker batter will make your wings more “bready” while a thinner batter will just leave a light coating.

Buffalo Cauliflower Bites Recipe AD

Buffalo Cauliflower Bites Recipe AD

Buffalo Cauliflower Bites Recipe AD

INGREDIENTS

  • 1 large head of cauliflower, stem and core removed and broken into florets
  • 1/2 cup flour
  • salt and pepper to taste
  • cooking spray
  • 2/3 cup buffalo wing sauce or more to taste
  • 1 tablespoon melted butter
  • 1/2 teaspoon honey
  • 1 cup Marzetti® Ranch Veggie Dip
  • optional: carrot and celery sticks

INSTRUCTIONS

  1. Preheat the oven to 450 degrees. Line a sheet pan with foil and coat with cooking spray.
  2. In a large bowl, whisk together the flour with 1/2 cup water and salt and pepper to taste. Add the cauliflower florets to the flour mixture and toss to coat.
  3. Place the cauliflower florets in a single layer on the baking sheet; season to taste with salt and pepper.

Baked Buffalo Cauliflower Bites

Healthy Wings --> Baked Buffalo Cauliflower Bites #appetizer #gameday

Healthy Wings –> Baked Buffalo Cauliflower Bites #appetizer #gameday

Ingredients

  • Dairy-Free Ranch Dressing
  • 1/2 cup Silk Soymilk
  • 1 cup mayonnaise
  • 1/2 tablespoon fresh dill
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • Buffalo Cauliflower Bites
  • Cooking spray
  • 3/4 cup all-purpose flour
  • 1 cup Silk Soymilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 head of cauliflower, cut into bite-sized pieces
  • 3 tablespoons dairy-free butter
  • 1 (5 ounce) bottle cayenne pepper sauce
  • 1 tablespoon honey

Instructions

  1. In a mixing bowl, combine 1/2 cup Silk Soymilk, 1 cup mayonnaise, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use.
  2. Preheat oven to 450°F and line a baking sheet with foil. Place an oven-safe rack on top of the foil and spray generously with cooking spray.
  3. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup Silk Soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened. Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly.

Oven Baked Buffalo Cauliflower

Oven Baked Buffalo Cauliflower - Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!

Oven Baked Buffalo Cauliflower – Tender morsels of cauliflower baked in a crispy crust and then loaded with buffalo sauce! If you like wings, you love this leaner tastier snack!

Ingredients

  • 1 cup milk
  • 1 cup flour
  • 1 teaspoon garlic powder
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 head of cauliflower
  • 2/3 cup Panko bread crumbs
  • 2/3 cup buffalo sauce (see note below)
  • avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 450 degrees F.
  2. Cut cauliflower into bite sized pieces discarding the core.
  3. Combine milk, flour, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a large Ziploc bag and toss until cauliflower is coated.

Salmon and Summer Veggies

Salmon and Summer Veggies in Foil - so easy to make, perfectly flavorful and clean up is a breeze! Whole family LOVED this salmon!

Salmon and Summer Veggies in Foil – so easy to make, perfectly flavorful and clean up is a breeze! Whole family LOVED this salmon!

Ingredients

  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 1 clove garlic , minced
  • 2 1/2 Tbsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes , diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

Instructions

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.

honey garlic butter salmon in foil recipe

honey garlic butter salmon in foil recipe

honey garlic butter salmon in foil recipe

Ingredients

  • 1/4 cup butter
  • 1/3 cup honey
  • 4 large cloves garlic , crushed
  • 2 tablespoons fresh lemon juice (juice of 1/2 a lemon)
  • 1.2 kg | 2 1/2 pound side of salmon
  • Sea salt , to taste
  • Cracked pepper , to taste (optional)
  • Lemon slices (to serve)
  • 2 tablespoons fresh chopped parsley

Instructions

  1. Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other lengthways to create your salmon packet, depending on the width of you fillet).
  2. In a small saucepan, melt the butter over low-medium heat. Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.
  3. Place the salmon onto lined baking tray | sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt (about 2 teaspoons) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.