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Chinese Sugar Donuts #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sweet Chinese Sugar Donuts, just like from the Chinese buffet, are easy to make at home and are a great sweet treat for brunch or anytime.

Photo of a plate of Chinese Sugar Donuts on a white and red plate
Welcome to the final day of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.

Chinese Sugar Donuts 

Close up photo of Chinese Sugar Donuts on a white and red plate

 

I absolutely love the Chinese fried donuts at Chinese buffets, but we don't go to them very often. I know they aren't very healthy, fried sugar donuts, but they are so good! And they are easier to make than you might think.

Spinach Egg Drop Soup and Hot Crab Rangoon Dip are two more Chinese recipes perfect for brunch!

Learn how to make Chinese Sugar Donuts below, then read on after the recipe to see all the other great recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of a plate of Chinese Sugar Donuts on a white and red plate
Print Recipe
4.50 from 10 votes

Chinese Sugar Donuts

 Sweet Chinese Sugar Donuts, just like from the Chinese buffet, are easy to make at home and are a great sweet treat for brunch or anytime.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Dessert/Snack
Cuisine: Chinese
Servings: 12 (makes about 25 donuts)
Calories: 186kcal
Author: Bernadette

Ingredients

  • 2 cups all-purpose flour, plus additional for dusting
  • 6 tablespoons butter, cut into small pieces
  • 1 tablespoon granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup 2% or whole milk
  • canola oil for frying
  • ½ cup granulated sugar for coating the donuts

Instructions

  • In a mixing bowl combine the flour, cut up butter, sugar, baking powder, sea salt, and milk. Use an electric mixer with the beaters attached to blend until the mixture resembles coarse dough crumbs. 
  • Flour a clean work surface. Turn the dough crumbles out onto the surface. Bring the dough together using your hands to form a ball. Press the dough flat to between ¼ and ⅓ inch thick. 
  • Use a 2-inch cookie cutter to cut out circles of dough. Bring remaining dough together and press out again, repeating until all the dough is used. 
  • Heat ½ inch canola oil in a deep frying pan to 350 degrees F. Use a slotted heat-proof spoon to lower the dough circles into the hot oil, working in batches to avoid overcrowding the pan. Fry for about 2 minutes, or until golden brown, reducing the heat if needed to prevent burning. Remove with the slotted spoon to paper towels to drain. 
  • Pour the sugar out onto a plate. Roll each donut in the sugar while still hot. Serve warm. 

Nutrition

Calories: 186kcal | Carbohydrates: 26g | Protein: 2g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 155mg | Potassium: 127mg | Sugar: 10g | Vitamin A: 190IU | Calcium: 59mg | Iron: 1mg

 

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Bloody Marys Three Ways from Karen's Kitchen Stories
Fruit Tea from For the Love of Food
Lemon Basil Margarita from Sweet Beginnings
Texas 75 from Forking Up

BrunchWeek Egg Dishes:
Classic Shakshuka from The PinterTest Kitchen

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Overnight Chia Oatmeal from Love and Confections
Chinese Sugar Donuts from Rants From My Crazy Kitchen
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us

BrunchWeek Fruits, Vegetables and Sides:
Roasted Red Pepper Asparagus Mini Tarts from Daily Dish Recipes

BrunchWeek Desserts:
Hazelnut Crusted Chocolate Tart from Culinary Adventures with Camilla
Strawberry Shortcake Pound Cake from The Redhead Baker

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes.

THIS GIVEAWAY HAS NOW ENDED 

Breakfast Stuffed Avocados #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Breakfast Stuffed Avocados are filled with scrambled eggs, hash brown potatoes, crispy bacon, and topped with sharp cheddar cheese. They make a healthy, filling brunch option.

Photo of baked Breakfast Stuffed Avocados in a white baking dish

Welcome to day 5 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.

Photo of a display of a carton of Eggland's Best eggs next to a plate of crumbled bacon and fried hash brown potatoes, whole avocados and a cup of shredded cheese

 

I love recipes with avocados and here's why:

Are avocados low carb? Yes! They are a great low carb choice. A whole avocado contains only 17 grams (5%) of a days worth of carbohydrates.

They are packed full of nutrients. Folate, vitamin K, potassium, and many others.

They are heart healthy. When eaten in moderation, they can help reduce the risk of high cholesterol, heart disease, and diabetes.

They are simply delicious. As a matter of fact, my Baked Seafood Stuffed Avocados from #BrunchWeek 2016 is one of my top viewed recipes daily!

Now, add in Eggland's Best Eggs  which are lower in fat and cholesterol, and higher in nutrients than regular eggs, and this egg stuffed avocado recipe is a delicious and nutritious way to start your day!

Breakfast Stuffed Avocados 

Close-up photo of baked avocados stuffed with eggs, potatoes, bacon and cheese in a white baking dish

Read on after the stuffed avocado breakfast recipe to see all the other great recipes shared today.

Looking for more brunch recipes featuring eggs? Here are some of my favorites:

Smoked Salmon Deviled Eggs 

Overnight Eggs Benedict Casserole

Baked Eggs with Spinach, Bacon, and Avocado 

AND...just two days ago, in case you missed it, Roasted Red Pepper Asparagus Egg Tarts.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of baked Breakfast Stuffed Avocados in a white baking dish
Print Recipe
4.25 from 4 votes

Breakfast Stuffed Avocados

Breakfast Stuffed Avocados are filled with scrambled eggs, hash brown potatoes, crispy bacon, and topped with sharp cheddar cheese. They make a healthy, filling brunch option.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast/Brunch
Cuisine: American
Servings: 6
Calories: 432kcal
Author: Bernadette

Ingredients

  • 3 ripe but not mushy avocados
  • 6 eggs
  • 6 slices bacon, cooked and crumbled
  • 1 medium-size russet potato, peeled and shredded (or one cup frozen hash browns)
  • 1 cup shredded sharp cheddar cheese
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 2 tablespoon canola oil

Instructions

  • Preheat the oven to 350 F. 
  • Heat 1 tablespoon of the  oil in a small frying pan over medium heat. Add the potatoes in a thin layer, season with salt and pepper. Cook until crispy on the bottom, drizzle in the other tablespoon of oil and turn the potatoes, season again with salt and pepper. Cook until crispy and browned. Remove to a plate lined with a paper towel to drain. 
  • Cook and scramble the eggs over medium-low heat until just barely set and a little runny. 
  • Cut the avocados in half length-wise and remove the pits. Using a spoon, scoop out a well in the center of each avocado. Place the avocado halves in a baking dish and fill with equal amounts of scrambled egg. 
  • Equally divide the cooked hash browns on top of the scrambled eggs, then top with crumbled bacon. Sprinkle all over with the cheese. 
  • Bake in the preheated oven for 5-10 minutes or until the cheese is melted and the eggs are fully cooked. Serve hot. 

Notes

Nutritional facts will vary due to differences in filling amount and the size of the avocados. 

Nutrition

Calories: 432kcal | Carbohydrates: 9g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 197mg | Sodium: 429mg | Potassium: 610mg | Fiber: 6g | Vitamin A: 575IU | Vitamin C: 10.1mg | Calcium: 172mg | Iron: 1.5mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Espresso Coffee Cake #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Sweet, indulgent Espresso Coffee Cake, is easy to prepare with no mixer needed, topped with a delicious cinnamon crumb topping and a sweet glaze, and perfect for Mother's Day brunch.

Photo of baked Espresso Coffee Cake, a crumble topped cake with a crumb topping and a sugar glaze

Welcome to day 4 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.Photo of LorAnn Coffee Flavored Bakery Emulsion next to a red bowl with melted butter and sugar mixed together with a wire whisk

 

I never (at least not that I know of ) had a coffee cake made with coffee, but I thought the idea sounded great when I saw #BrunchWeek sponsor LorAnn Oils coffee emulsion. I have to admit this coffee flavored cake recipe isn't overly strong on the coffee flavor, or maybe I just like really strong coffee, but you can definitely taste the espresso infusion. This is also the best cinnamon coffee cake recipe I have ever made!

When mixed together, your batter will look like this:

photo of espresso coffee cake batter in a red bowl

 

I added the cinnamon sugar crumb topping 10 minutes before it was done baking, so that the sugar didn't burn but was nice and golden. Cool the cake in the pan on a wire rack completely before drizzling with the glaze.

Espresso Coffee Cake 

Close up photo of espresso coffee cake topped with sugar glaze

 

More desserts perfect for brunch: Individual Fresh Strawberries and Cream Pies ,Whipped Nutella Dip with Strawberries, Blueberries N Cream Roll Cake, and Lemon Bars pair well with all your brunch recipes.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of a slice of espresso coffee cake on a white plate

 

Photo of baked Espresso Coffee Cake, a crumble topped cake with a crumb topping and a sugar glaze
Print Recipe
No ratings yet

Espresso Coffee Cake

Sweet, indulgent Espresso Coffee Cake, is easy to prepare with no mixer needed, topped with a delicious cinnamon crumb topping and a sweet glaze, and perfect for Mother's Day brunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Servings: 12
Calories: 268kcal
Author: Bernadette

Ingredients

For the cake:

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • ¼ cup olive oil
  • 2 tablespoons LorAnn Coffee Emulsion (substitute 2 tablespoons espresso powder)

For the Cinnamon Sugar Crumb Topping

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup butter, melted

For the Glaze

  • ½ cup powdered sugar
  • 3 teaspoons milk

Instructions

  • Preheat the oven to 375 F. Grease a cake pan with butter, set aside. 
  • In a mixing bowl, combine the sugar, oil, milk, and egg until well blended. Add the flour, cinnamon, baking powder, and baking soda. Mix well until completely smooth, Stir in the coffee emulsion until well blended. Pour the batter into the greased cake pan, scraping with a rubber spatula to get it all out of the bowl. 
  • Bake in the preheated oven for about 20 minutes. While the cake is baking, in a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and melted butter until the mixture is crumbly.  Once the cake is mostly set, but still jiggly in the middle, sprinkle with the crumb topping. Place back in the oven and continue to bake for 10-15 minutes, or until a toothpick inserted into the middle of the cake comes out clean. 
  • Cool on a wire rack. Meanwhile, combine the powdered sugar and mix in a small bowl. Mix until completely combined. Drizzle over the cake in light layers with a spoon. 

Notes

Baking time will vary depending on the size of your cake pan. 

Nutrition

Calories: 268kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 26g | Vitamin A: 165IU | Calcium: 65mg | Iron: 1.2mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri - Georgian Cheese Bread with Eggs from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Roasted Red Pepper Asparagus Egg Tart #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This Roasted Red Pepper Asparagus Egg Tart, made with marinated roasted red peppers, fresh asparagus, Monterey Jack cheese, and a sunny side up egg on a puff pastry square, is perfect for brunch, a weekend breakfast, or breakfast for dinner.

Photo of plated Roasted Red Pepper Asparagus Egg Tart on a white plate next to two slices of bacon

 

Welcome to day 3 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.

Photo of a jar of Cento brand roasted red peppers, a bunch of asparagus, and a carton of Eggland's Best Eggs

 

Today's recipe features several brunch week sponsors ingredients that are easy to find, including Michigan Asparagus and Cento Roasted Red Peppers. I've been wanting to make an asparagus tart for a while now, but I messed up a different kind of attempt, and then I put it off for awhile.

One of my most popular recipes from my early days of this blog is an egg tart recipe,so I decided to try again for #BrunchWeek. I absolutely love puff pastry tarts using store-bought puff pastry, they are so easy to make!

Defrost a sheet of frozen puff pastry, roll it out into a thin square, cut in into four equal squares, and roll up the edges slightly. Prick each square all over with a fork before baking.

Photo of unbaked puff pastry squares on a baking pan liner.

Bake them for about 8 minutes, or until lightly golden, then deflate them with a fork.

Photo of pre-baked puff pastry deflated on a baking sheet

 

Rinse and lightly pat dry Cento brand roasted red peppers, then chop them up.

photo of chopped Cento brand roasted red peppers

 

Top the pre-baked puff pastry squares with sliced asparagus, chopped roasted red peppers, and shredded Monterey Jack Cheese. Make a well in the center of each square to put an egg in.

photo of pre-baked puff pastry topped with sliced asparagus, roasted red peppers, and shredded Monterey Jack cheese with a hole exposed in the middle

Carefully slip an egg into the well of each tart. Don't worry if it runs outside of the hole much, and if the whites run out of the square, you can push them back in with a spoon.

Bake for about fifteen minutes, or until the egg whites are set.

         Roasted Red Pepper Asparagus Egg Tart 

photo of baked Roasted Red Pepper Asparagus Egg Tart squares

 

More recipes featuring my favorite Spring vegetable, asparagus! Ham Egg and Asparagus Breakfast Pizza (a #BrunchWeek recipe from last year), Creamy Asparagus Spinach Soup, Asparagus and Bacon Quiche, and Roasted Asparagus with Parmesan.

Read on after the Roasted Red Pepper Asparagus Egg Tart recipe to see all the other great #BrunchWeek recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of plated Roasted Red Pepper Asparagus Egg Tart on a white plate next to two slices of bacon
Print Recipe
2 from 1 vote

Roasted Red Pepper Asparagus Egg Tart

 This Roasted Red Pepper Asparagus Egg Tart, made with marinated roasted red peppers, fresh asparagus, Monterey Jack cheese, and a sunny side up egg on a puff pastry square, is perfect for brunch, a weekend breakfast, or breakfast for dinner.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 523kcal
Author: Bernadette

Ingredients

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 4 large eggs
  • ¼ pound asparagus, cut into thirds (3 pieces out of each stalk)
  • ½ cup roasted red peppers, rinsed, patted dry, and chopped
  • 1 cup shredded Monterey Jack Cheese
  • pinch salt
  • pinch black pepper

Instructions

  • Preheat the oven to 425 F. Line a baking sheet with parchment paper or a baking mat. 
  •  Defrost a sheet of frozen puff pastry, roll it out into a thin square, cut in into four equal squares, and roll up the edges slightly. Prick each square all over with a fork before baking. Bake for about 8 minutes, or until lightly golden, then deflate them with a fork.
  • Rinse and lightly pat dry jarred roasted red peppers, then chop. 
  • Top the pre-baked puff pastry squares with sliced asparagus, chopped roasted red peppers, and shredded Monterey Jack Cheese. Make a well in the center of each square to put an egg in. Carefully slip an egg into the well of each tart. If the whites run out of the square, you can push them back in with a spoon.
  • Carefully transfer the baking pan to the oven, and bake for 15-20 minutes or until the egg whites are set. Check on them at around 13 minutes to make sure they don't overcook, you want a runny yolk. Serve hot. 

Nutrition

Calories: 523kcal | Carbohydrates: 29g | Protein: 18g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 211mg | Sodium: 615mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 9.7mg | Calcium: 259mg | Iron: 3.4mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups - 2 Ways from Big Bear's Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor's Adventures.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline's Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy's Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.

French Coconut Pie with Pine Nuts from Shockingly Delicious.

Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Carrot Grapefruit Smoothie #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. Healthy, tart Carrot Grapefruit Smoothie made with organic cooked carrots, fresh grapefruit, and plain yogurt, is perfect for breakfast, brunch, or a mid-morning pick me up.

Overhead photo of Carrot Grapefruit Smoothie a light orange drink in a clear glass set on a white tablecloth

 

Welcome to day 2 of #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity.

Photo of Cal-Organic Carrots wrapped together with a blue rubber band next to cut open red grapefruit on a white cutting board

 

As soon as I saw these carrots from #BrunchWeek sponsor Cal-Organic Farms I knew I was going to make something healthy. I didn't feel like making a salad, and I wondered how carrots would be in a smoothie. I did some research and discovered that in order to make a truly smooth smoothie, I would either need a high powered blender (which I don't have) or I would have to cook the carrots first.

I decided to shred the the carrots before cooking them so they would cook faster. I mean, a Carrot Grapefruit Smoothie should be simple, right?

Photo of grapefruit pulp topped with shredded carrots and finally plain yogurt in a blender

 

Both grapefruit and carrot juice benefits are many. Grapefruit contains many vitamins and are high in fiber. They may help with weight loss, cancer prevention, and diabetes control. Grapefruit juice may cause issues with some medications (I know heart medication is one of them), so check with your doctor if you are unsure.

Carrot juice has many of the same benefits as grapefruit juice, plus beta-carotene and high levels of vitamin K. Add the plain yogurt in, and this smoothie is definitely healthy.

You do have to really like pulpy grapefruit juice to like this recipe. You can add in more sugar if it is too tart. If you can't deal with the pulp, substitute the fresh grapefruit with bottled no pulp grapefruit juice.

Carrot Grapefruit Smoothie 

Square overhead photo of orange Carrot Grapefruit Smoothie in a clear glass on a white tablecloth

 

Do you need other beverage recipes perfect for brunch? My favorites are an Easy Strawberry Honey Spinach Smoothie , Bacon Jalapeno Bloody Mary and Watermelon Punch, if you can find in season watermelon.

Read on after the Carrot Grapefruit Smoothie recipe to see all the other great #BrunchWeek recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Overhead photo of Carrot Grapefruit Smoothie a light orange drink in a clear glass set on a white tablecloth
Print Recipe
4 from 2 votes

Carrot Grapefruit Smoothie

Healthy, tart Carrot Grapefruit Smoothie made with organic cooked carrots, fresh grapefruit, and plain yogurt, is perfect for breakfast, brunch, or a mid-morning pick me up.
Prep Time8 minutes
Cook Time7 minutes
Total Time15 minutes
Course: Beverage
Cuisine: American
Servings: 4
Calories: 112kcal
Author: Bernadette

Ingredients

  • 2 cups shredded carrots
  • 1 red grapefruit, sliced in half and sectioned, reserving halves for juice
  • 1 cup plain yogurt
  • 2 tablespoons sugar (or to taste)
  • 3-4 ice cubes

Instructions

  • Place the shredded carrots in a small pot and cover with water. Bring to a boil and keep at a low boil for 5 minutes. Drain and rinse under cold water until cooled. 
  • Place the sectioned grapefruit in a blender, followed by the cooked carrots, yogurt, squeezed juice from both grapefruit halves, ice cubes, and sugar. Blend until completely smooth. Serve cold. 

Nutrition

Calories: 112kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 382mg | Fiber: 2g | Sugar: 16g | Vitamin A: 11460IU | Vitamin C: 23.3mg | Calcium: 109mg | Iron: 0.2mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons 'R' Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara's Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n' Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline's Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

THIS GIVEAWAY IS NOW CLOSED 

Easy Everything Bagel Dip #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. With only three ingredients, this creamy Easy Everything Bagel Dip takes only a few minutes to prepare and is great paired with bagels for breakfast or brunch, or as a bagel chip dip.

Easy Everything Bagel Dip 

Photo of Easy Everything Bagel Dip a white creamy dip in a yellow bowl next to a basket of bagels on a brown table

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

THIS GIVEAWAY HAS NOW ENDED. 

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner a Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card. Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland's Best is giving one winner an Eggland's Best Kitchen Essential Prize Package that includes 1 month of free Eggland's Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland's Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family Ò”.

 

 

#BrunchWeek sponsor Cabot Cheese products are a regular in my house, but I never saw the Everything Bagel Cheddar Cheese in my local stores, so I was excited to receive a sample to try out. It's encrusted with onion, garlic, and poppy seeds, just like everything bagel mix. I thought it would be great to use in a Easy Everything Bagel Dip.

Start with softened cream cheese,

Picture of softened cream cheese in a clear bowl next to a bar of Cabot Cheese Everything Bagel cheddar cheese

add thinly shredded Everything Bagel Cheddar Cheese and sour cream, and mix well.

Photo of softened cream cheese, shredded Cabot's Everything Bagel cheddar cheese and sour cream in a clear bowl

Having made this everything bagel dip for just the three of us, we had a lot leftover. My husband thought it was great with thin hard pretzels.

While this dip for bagels is great, here are some other dip recipes for any time of day:

Crack Dip (Bacon Cheddar Ranch Dip)

Bacon Horseradish Dip Heluva Good! Bacon Horseradish Dip

Mexican Chorizo Jalapeno Popper Dip

Hot Crab Rangoon Dip 

Read on after the Easy Everything Bagel Dip recipe to see all the delicious brunch recipes shared today.

Photo of Easy Everything Bagel Dip in a yellow bowl next to a basket of bagels

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of Easy Everything Bagel Dip a white creamy dip in a yellow bowl next to a basket of bagels on a brown table
Print Recipe
4 from 2 votes

Easy Everything Bagel Dip

With only three ingredients, this creamy Easy Everything Bagel Dip takes only a few minutes to prepare and is great paired with bagels for breakfast or brunch, or as a bagel chip dip.
Prep Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Calories: 262kcal
Author: Bernadette

Ingredients

Instructions

  • In a mixing bowl combine the softened cream cheese, shredded cheese, and sour cream. Mix until thoroughly combined. 
     
  • Serve cold with bagels, bagel chips, or pretzels for dipping. 

Notes

*Add more sour cream, ¼ cup at a time, if you would like a thinner dip. 

Nutrition

Calories: 262kcal | Carbohydrates: 2g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 294mg | Potassium: 79mg | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 0.2mg | Calcium: 259mg | Iron: 0.2mg

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara's Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline's Cooking.
Cheesy Hashbrown Casserole from Karen's Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.

Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy's Cooking Adventures.
Mom's Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.

 

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists from Big Bear's Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor's Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.

Coconut Cream Pie Donuts from 4 Sons 'R' Us.
Coconut Raspberry Skillet Pancake from Books n' Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
BrunchWeek Main Dishes:
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D's Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.

Chocolate Chip Banana Bread

Sweet, moist, one bowl Chocolate Chip Banana Bread, more like a cake than a bread, is easy to make and great for dessert.

Overhead photo of two loaves of chocolate chip banana bread one whole one sliced on white cutting board
To be honest, I've never been a fan of bananas. I will only eat them if they are just ripe, not mushy at all, so I rarely eat them. I buy them for the kids (my daughter and the ones I babysit), and they usually eat them, but this week I ended up with five bananas sitting on my counter for too long.

Even though I don't like eating bananas, I've always loved a good banana bread, or better yet, a chocolate chip banana bread. This might be the best banana bread recipe ever! It's an easy banana bread, it's a moist banana bread, and it's a chocolate banana bread. Perfect, right?

I can't take complete credit for this recipe. I based it off of Simply Recipes Banana Bread. Elise says it's been the post popular recipe on her site for over 10 years, and I can see why.

First, mash the bananas with a masher or the back of a fork.

Mashed bananas in a sliver bowl.

 

Combine the mashed bananas with flour, sugar, melted butter, along with the rest of the ingredients all in one bowl, then fold in chocolate chips, and pour into buttered loaf pans. Yes, this recipe makes enough for two loaves. You can give one away, or keep it all for yourself!

Unbaked chocolate chip banana bread dough in white loaf pan

 

Bake for about an hour, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, then wrap tightly with plastic wrap or place in an airtight container to store.

Chocolate Chip Banana Bread

Close up picture of sliced chocolate chip banana bread

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Close up picture of sliced chocolate chip banana bread
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No ratings yet

Chocolate Chip Banana Bread

Sweet, moist, one bowl Chocolate Chip Banana Bread, more like a cake than a bread, is easy to make and great for dessert.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breads
Cuisine: American
Servings: 16 (makes two loaves)
Calories: 413kcal
Author: Bernadette

Ingredients

  • 5 ripe bananas
  • 3 cups all-purpose flour
  • 2 cups granulated sugar (reduce up to 1 cup if you would prefer less sweet bread)
  • ¾ cup melted butter (measured after melting)
  • 2 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 cups milk chocolate chips

Instructions

  • Preheat the oven to 350 degrees F. Grease two loaf pans with softened butter. 
  • Mash the bananas in a mixing bowl with a potato masher or the back of a fork until smooth. 
  • Stir in the melted butter, flour, sugar, eggs, vanilla, baking soda, and salt. Stir until completely combined and no fleck of flour remain. Fold in the chocolate chips.
  • Divide the batter evenly into the loaf pans. Bake for about 1 hour, checking after 45 minutes with a toothpick inserted into the middle comes out clean. If the outside is browning too quickly, turn the heat down to 275 for a while to complete cooking the middle of the breads, turning back up for the last few minutes if needed. 
  • Allow to cool for a few minutes, then carefully remove the loaves to a wire rack to cool. Serve warm or allow to cool completely, then wrap tightly with plastic wrap or store in an airtight container for up to 5 days. 

Notes

Recipe adapted from Simply Recipes. 

Nutrition

Calories: 413kcal | Carbohydrates: 66g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 273mg | Potassium: 167mg | Fiber: 2g | Sugar: 43g | Vitamin A: 370IU | Vitamin C: 3.4mg | Calcium: 37mg | Iron: 1.6mg

Easy Italian Sausage Lasagna

Sweet Italian sausage with layers of no-boil lasagna noodles, a mix of Italian cheeses, and your favorite store-bought sauce make this Easy Italian Sausage Lasagna perfect for dinner any night of the week.

Collage photograph of easy Italian Sausage Lasagna, sliced and plated on the top of photo, and fully baked in the pan below.

I don't make baked lasagna often, maybe once or twice a year, but I love it. This is pretty much a classic lasagna recipe, only easier!

Lately, I've been all about making recipes as easy as possible. This homemade lasagna recipe is made with no-boil noodles, both store-bought sauce and Italian cheese blend, ricotta cheese, and Italian seasoning. It's about as easy a  traditional lasagna as you can get.

Easy Italian Sausage Lasagna 

Overhead photo of baked Easy Italian Sausage Lasagna

 

One thing I learned about how to make lasagna with no-boil noodles is that you have to make sure every part is completely covered in sauce, especially important where the noodles overlap, so that the noodles are cooked all teh way evenly. All the no-boil lasagna noodles I have ever used are shorter in length than the kind you boil first, so there is a lot of overlapping.  I recommend checking the noodles at around 35 minutes, and then adding the cheese to the top to finish baking.

Sliced, plated baked Easy Italian Sausage Lasagna

 

This Easy Italian Sausage Lasagna takes about an hour and a half from start to finish, so you could even make it on a weeknight if you have a little extra time. If you are running short on time, some of my easier pasta recipes include Easy Beef Stroganoff , Chicken Parmesan with Thin Spaghetti , Bacon Provolone Penne Pasta Bake, Skillet Lasagna, Shrimp Scampi with Linguine, Baked Penne Pasta , plus several sauce recipes.

Baked Easy Italian Sausage Lasagna un-sliced in a baking dish

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Sliced, plated baked Easy Italian Sausage Lasagna
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No ratings yet

Easy Italian Sausage Lasagna

Sweet Italian sausage with layers of no-boil lasagna noodles, a mix of Italian cheeses, and your favorite store-bought sauce make this Easy Italian Sausage Lasagna perfect for dinner any night of the week.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Entree
Cuisine: Italian
Servings: 8
Calories: 1016kcal
Author: Bernadette

Ingredients

  • 18 no-boil lasagna sheets (regular or whole wheat)
  • 2 pounds mild Italian sausage
  • 24 ounces ricotta cheese
  • 16 ounces Italian cheese blend, divided
  • 2 large eggs
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 48 ounces pasta sauce
  • cooking spray

Instructions

  • Cook and crumble the sausage over medium-high heat until fully cooked. Drain; add the pasta sauce to the pan. 
  • Spray a large baking dish with cooking spray. Put a thin layer of the Italian sausage sauce in the bottom of the dish. 
  • Set aside two cups of the Italian cheese blend. In a large mixing bowl, combine the ricotta, remaining Italian cheese blend, eggs, Italian seasoning, nutmeg, and pepper; mix well. 
  • Preheat the oven to 400 degrees F.
  • Lay 9 lasagna sheets down over the layer of sauce in the baking pan, overlapping as needed. Spread an even layer of the ricotta mixture over the noodles, then spread an even layer of the sauce. Repeat the noodles, cheese mixture, and sauce twice more. 
  • Cover the pan tightly with aluminum foil. Bake in the preheated oven for about 35 minutes. Uncover and top with the remaining cheese. Place back in the oven and cook for 5-10 minutes more, until the cheese is melted and the noodles are cook through. Let sit for 10 minutes before slicing. 

Nutrition

Calories: 1016kcal | Carbohydrates: 62g | Protein: 52g | Fat: 63g | Saturated Fat: 22g | Cholesterol: 187mg | Sodium: 1921mg | Potassium: 1104mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1195IU | Vitamin C: 14.2mg | Calcium: 362mg | Iron: 4.7mg

 

Chicken Fajita Stuffed Summer Squash

Easy and healthy Chicken Fajita Stuffed Summer Squash is made with a mix of ground chicken, bells peppers, and onions stuffed into yellow squash, topped with cheese, and baked until soft. Both grown-ups and kids love this easy meal!

Baked ground Chicken Fajita Stuffed Summer Squash in baking pan overhead photo.

 

It's probably completely the wrong time of year to be sharing a summer squash recipe. To be honest, though, I always called these squash yellow squash, not summer squash, so a healthy yellow squash recipe is fine for this time of year. Am I right?

Part of the reason I wanted to share this ground chicken stuffed squash recipe right now is that in the process of updating my nutritional cards on all my recipes from the past five years, I've realized this blog really needs a diet. By that I mean more healthy recipes. I'm going to work on that over the coming weeks.

Chicken Fajita Stuffed Summer Squash 

Plated ground Chicken Fajita Stuffed yellow squash.  

You can use ground chicken, shredded chicken, or turkey in this baked stuffed yellow squash. I chose to use ground chicken because I didn't have any leftover chicken, and it's easier than cooking and shredding chicken. I also use store bought fajita seasoning in this Chicken Fajita Stuffed Summer Squash recipe, making it easy and quick to make for a weeknight dinner.

This is my first recipe using summer squash, but if you are looking for more squash recipes, a few of my favorites include Bacon Mozzarella and Tomato Zucchini Boats, Slow Cooker Acorn Squash and Apple Soup, and my favorite type of squash, all of my pumpkin recipes.

Close up view of ground chicken fajita stuffed yellow summer squash.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Baked ground Chicken Fajita Stuffed Summer Squash in baking pan overhead photo.
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Chicken Fajita Stuffed Summer Squash

Easy and healthy Chicken Fajita Stuffed Summer Squash is made with a mix of ground chicken, bells peppers, and onions stuffed into yellow squash, topped with cheese, and baked until soft. Both grown-ups and kids love this easy meal!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 382kcal
Author: Bernadette

Ingredients

  • 4 summer squash (yellow squash)
  • 1 pound lean ground chicken
  • 1 cup finely chopped bell pepper (any color)
  • 1 cup finely chopped yellow onion
  • 1 cup shredded Mexican cheese blend
  • 1 ounce fajita seasoning
  • ½ cup water
  • 2 tablespoons avocado oil (or canola oil)

Instructions

  • Slice the summer squashes in half lengthwise. Carefully scoop out the seeds and middle of each half. 
  • Add the avocado oil to a frying pan over medium-high heat. Add the ground chicken, chopped bell pepper, and onions. Cook, breaking it up into small pieces, until no longer pink. Drain the grease, reduce the heat to low and add the fajita seasoning and water. Simmer for about 4 minutes. 
  • Preheat the oven to 400 degrees F. Place the squash in a large baking pan. Fill each summer squash half with the fajita mixture. Top with the shredded cheese. Cover the pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes, or until the squash halves are soft. 

Nutrition

Calories: 382kcal | Carbohydrates: 12g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 124mg | Sodium: 343mg | Potassium: 1252mg | Fiber: 3g | Sugar: 7g | Vitamin A: 715IU | Vitamin C: 66.2mg | Calcium: 234mg | Iron: 2mg

Instant Pot Spicy Chili

Instant Pot Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.

Instant Pot Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.

I know, this is my second Instant Pot recipe in a row and I just got the thing. I had planned on sharing a mushroom dip recipe this week, but it didn't turn out like I wanted.

The thing I was most excited about with my new Instant Pot is that I can brown meat in it! Having to use another pot to brown meat was the one thing that always bothered me about slow cooker recipes. I'm sure I'll still use my slow cookers, but it's great to know I have that ability now.

Instant Pot Spicy Chili 

Instant Pot Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.

 

Monday was a day off from school for my daughter due to Martin Luther King Jr. Day, then Tuesday and Wednesday were snow days. We got around 6 inches of snow and then it turned really cold last night, so I made this Instant Pot Spicy Chili for dinner.

I learned how to make chili years ago so that we all like it. Donny and I like spicy, but Amanda doesn't, so I combine all of the ingredients except any hot peppers and hot sauce first, then take out a bowl full for her before I add the spice to ours. Then I just cook her batch in a small pot on the stove for about 20 minutes while the rest cooks.

Instant Pot Pressure Cooker Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.

I changed this Instant Pot Spicy Chili recipe just a bit from my original Award Winning Chili. Other chili recipes I've made for you to try include Chorizo and Black Bean Chili, Southwest Chicken Pumpkin Chili, and Turkey Habanero Chili.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Instant Pot Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.
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5 from 1 vote

Instant Pot Spicy Chili

Instant Pot Spicy Chili made with ground beef, kidney beans, jalapenos, and sriracha, is an easy Instant Pot pressure cooker chili recipe perfect for cold Winter days.
Prep Time27 minutes
Cook Time40 minutes
Total Time1 hour 7 minutes
Course: Soups/Stews/Chili
Cuisine: American
Keyword: ground beef chili, Instant Pot chili recipe
Servings: 6
Calories: 608kcal
Author: Bernadette

Ingredients

  • 3 pounds lean ground beef (80%)
  • 1 medium red onion , diced
  • 1 green bell pepper , diced
  • 4 large cloves garlic , minced
  • 2 jalapenos , sliced
  • 38 ounces dark red kidney beans (two cans, drained and rinsed)
  • 14.5 ounces diced tomatoes with basil, garlic, and oregano (1 can), or plain diced tomatoes
  • 1 can beer (I use Coors Light)
  • 1 cup V-8 juice
  • 1 cup tomato juice
  • 5 tablespoons chili powder
  • 1 tablespoon sriracha

Instructions

  • Brown the ground beef on the saute setting in your Instant Pot, adding in the diced pepper and onions as the ground beef cooks. Break up the ground beef with a spoon into small pieces and stir often. Add the minced garlic in the last minute or so of browning. Once browned turn off the Instant Pot and drain the grease carefully. 
  • Stir in the kidney beans, jalapenos, diced tomatoes, V-8 and tomato juices, beer, chili powder, and sriracha. Lock the lid and use the "manual" setting to set the time for 30 minutes. My Instant Pot took 17 minutes to come to pressure, but this time will vary. 
  • Once the timer goes off, release the pressure using the 10 minute Natural Release or Quick Release option. 
  • Serve with any desired toppings (sour cream, shredded cheese) and tortilla chips for dipping, if desired. 

Notes

Prep time listed includes the time it takes for the Instant Pot to come to pressure, and may vary. 

Nutrition

Calories: 608kcal | Carbohydrates: 52g | Protein: 66g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 494mg | Potassium: 1996mg | Fiber: 17g | Sugar: 6g | Vitamin A: 2695IU | Vitamin C: 51.2mg | Calcium: 129mg | Iron: 12.9mg