1
Half Sour Pickles
2
Fudgy Chocolate Avocado Brownies
3
Homemade Peanut Butter Cups
4
Pepperoni Pizza Cauliflower Casserole
5
Quinoa Stuffed Peppers
6
Chinese Takeout Chicken and Broccoli
7
Creamy Lettuce Soup
8
Baked Broccoli Macaroni and Cheese
9
Egg Drop Soup with Sugar Snap Peas and Greens
10
Mini and Moist Banana Muffins
11
Braised Lettuce
12
Overnight Blueberry Maple Oatmeal
13
No Bake Oreo Birthday Cake Batter Squares
14
White Bean Lentil Garlic Dip
15
Confetti Cake Batter Brownies
16
Overnight Cookie Dough Oatmeal
17
Preserving Strawberries, Kale and Basil
18
Banana, Strawberry, Pineapple Smoothie
19
Tri Color Pasta Salad
20
Slow Cooker Pot Roast

Half Sour Pickles

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they’re so popular!

If  I could stand on top of a mountain I would yell “I love pickles!”.  I really do.   They’re pretty, they’re crunchy, they’re full of flavor, they hit the right spot in the afternoon when you need a snack, they’re great on a burger, they’re great at 4AM standing in front of the refrigerator.  Pickles, they’re just really good.

The BEST Half Sour Pickles recipe there is! These easy homemade pickles taste just like New York Crunchy pickles. No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days! Make them to find out why they're so popular!

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!

With the cucumber plants in full producing mode right now we have been picking  (and pickling!) quite a few kirby cucumbers.  We currently have 6 mason jars full of pickles in the refrigerator!  If you are in Brooklyn and are in need of a pickle, I’m your girl!  I have been trying to get the perfect half sour pickles after years  of swooning at all the NYC pickle places.  Finally, I got it just right!  

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!

A few notes about these  half sour beauties:

-These don’t have vinegar in them.  You see I have a fear of the smell of vinegar, I just get freaked out.  So I have been desperately trying to figure out how to make delicious pickles with seasonings to make up for the lack of vinegar. THIS IS IT!  In this one instead  of using vinegar  we use sea salt water! 
-I would leave these  in your refrigerator  at least 4  days before you bite  into one.    After that, good luck not finishing  the jar in a day or 2.  If you have  control of your fingers going in the pickle jar though, these last for weeks.
-Kirby cucumbers are the best for pickles.
The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
-If you don’t have Kirbies, that’s totally ok, but I recommend if you are using big cucumbers to  cut them up  into spears first (they will fit better into the jar most likely too).
-Please don’t skip on the seasonings.  These pickles soak alongside delicious garlic, fresh dill, peppercorns, coriander seeds, mustard seeds and bay leaves.
-This recipe uses a half gallon mason jar.   The ingredients and amount of water to salt ratio in this recipe is for this sized jar.  
-If your pickles are soft and not crunchy when done, please check out Ball Pickle Crisp.  It works great to keep that fresh crunch!
The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Fresh kirby cucumbers just picked from the garden!  

 The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
One of the yummy herbs in this recipe is coriander seeds.  If you have a cilantro plant and you neglect it, it will turn into coriander seeds. Awesome,  right?   I always  do this every year so I get fresh coriander to last until next harvest season. 

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!


You can  use a mortar and pestle to crush your dry ingredients  or you can be like me and  just use a tool (I don’t know the name of this so let’s  just go with “tool”) to bash  it all together. A rolling pin works great too.  So does a hammer. 

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Put your cucumbers in the jar, then add your garlic.


The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Then your crushed dry ingredients.

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Pick a few  pieces of fresh dill. Doesn’t it smell great?


The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Then add your salt water  and fresh dill.The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Keep filling your jar with water until your cucumbers are completely covered.  In  the  jar above, a little bit  of the salt water still needs to be added.

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
Now it’s  the hard  part.. waiting for a few days to eat them!

But when it’s time… it will be worth it!

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!
If you are making batches as you harvest, and you use similar jars sometimes it gets confusing to keep track of the ones that have been sitting the longest.  To do this I use chalk or a Sharpie and write on the lid.  #1 = eat first, #2 = eat next, #3 = eat next next.. etc.

Half Sour Pickles Recipe

Enjoy! 🙂

Print

Half Sour Pickles

The BEST Half Sour Pickles recipe there is!  These easy homemade pickles taste just like New York Crunchy pickles.  No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days!   Make them to find out why they're so popular!

Ingredients

  • 5 kirby cucumbers or however many you can fit into your jar
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon black peppercorns
  • few pieces of fresh dill
  • 3 bay leaves
  • 6 cloves garlic minced
  • 1/4 cup sea salt
  • 6 cups water
  • additional whole coriander seeds and peppercorns to add on top

Instructions

  1. Wash your cucumbers.
  2. Dissolve your sea salt in the water.
  3. Grind up all the dry ingredients (coriander, mustard seeds, peppercorns, 2 bay leaves). If you don’t have a mortar/pestle, throw it in a plastic bag and use a rolling pin to crush them.
  4. Put the cucumbers in your jar.
  5. Put the minced garlic in the jar, then ground up spices, then pour the salt water mixture on top. If you have any water left, disregard it.
  6. Add a few pieces of fresh dill on top.
  7. Add in your additional coriander seeds, peppercorns and bay leaf.
  8. Make sure your cucumbers are completely covered in water and close the jar.
  9. Put in the refrigerator. Let them sit for at least 4 days before eating.
  10. Enjoy!

Recipe Notes

This recipe is for a half gallon jar. Please make sure you are using this size as it's important for the salt to water ratio.
For a crunchy pickle add 1/4 teaspoon Ball Pickle Crisp Granules at the end.

The BEST Half Sour Pickles recipe there is! These easy homemade pickles taste just like New York Crunchy pickles. No canning is needed to make these delicious pickles, just throw them in the refrigerator for a few days! Make them to find out why they're so popular!

 

Fudgy Chocolate Avocado Brownies

THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family’s favorite!  They are easy to make and the avocado makes them more healthy than regular brownies!  

I stock up sometimes in the supermarket with avocados because my mind is racing with so many ideas.   Usually though I come home with multiple avocados and only use them for soup (this soup to be specific – it rules).  With the heat on this July soup isn’t really in the cards, but my avocados were turning ripe quickly.

One problem, my beloved Matthew doesn’t like avocados.   I’m a bad girl.  A very bad girl.  I apologize in advance.  

I made these while he was working on the computer.  I did it pretty secretly incase he would walk by. I hid my avocado pits and skin under the compost. I cleaned my bowls quickly.  I sprayed gingerbread spray in the kitchen incase he would smell the avocado (I’m crazy).  Once I had it mushed up a good bit, I was in the clear so I quickly covered it with the other ingredients to where it appeared like the usual brownie mix.  Then I was brave.  I needed a tester for my brownie mix so I held out a spoon to him.  He ate it.  I stared at him (too much).  “Is it good?” I asked.  He shook his head yes.  “And than ate another spoonful. 

I just lied to my other half.  I’m sorry. I had to do it.  Please forgive me.   Sometimes you have to sacrifice things in a relationship and this is one of them.  

Anyways – these brownies are amazing! They’re super fudgy and filled with avocado, chocolate and peanut butter!  They are now a family favorite in my house – even if my family sometimes doesn’t know there’s avocado in them!

THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies!  

Fudgy Chocolate Avocado Brownies
Print
Ingredients
  1. 1 avocado inside - all mashed up
  2. 1/4 cup salted butter - melted
  3. 1/4 cup creamy peanut butter
  4. 1 egg
  5. 1 cup sugar
  6. 1/2 cup brown sugar
  7. 2 teaspoons vanilla
  8. 3/4 cup cocoa powder
  9. 1/3 cup chocolate chips
Instructions
  1. Preheat your oven to 350 degrees. Spray a 8x8 pan with cooking spray, set aside.
  2. Mash your avocado up with a fork or spoon, as creamy as you can get it.
  3. Add your peanut butter, melted butter, egg, sugar, brown sugar, vanilla. Stir until smooth.
  4. Add your cocoa powder and chocolate chips. Stir all together.
  5. Pour into pan, smooth top with spatula.
  6. Cook for 30-35 minutes or until your toothpick comes out clean.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies! The chocolate chips are a key to this recipe because you put them into the mixture whole – not melted.  As the brownies bake, the chocolate chips will melt which cause a intense decadence. 


THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies!

When they come out of the oven, let them cool. I know this is really hard to do because you just want to eat them but because they are so fudgy they need to cool off or they will fall apart.   They are so fudgy delicious and definitely worth the wait!
THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies!
So eat one, go for it.  You deserve it.  Eat it with a fork.  Eat it with a spoon.  Eat it plain.  Throw ice cream on top.  Throw whip cream on top.  Throw sprinkles on top.  Just throw it in your mouth already.
THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies!

Enjoy! 

THE BEST Fudgy Chocolate Peanut Butter Brownies! These delicious brownies are my family's favorite! They are easy to make and the avocado makes them more healthy than regular brownies!

Homemade Peanut Butter Cups

Hershey’s Peanut Butter Cups.  Let me take a minute to swoon. 

What isn’t there to love about them? It’s peanut butter, it’s chocolate, it’s bite size, it makes me happy when I am sad, it is a dear friend.

Where did this obsession start?  Well first, I am from Pennsylvania so trips to Hershey Park, a amusement park,  were had every summer.  And there at Hershey’s Park there are chocolate bars that walk around and hug you.   Thanks Hershey’s for making me emotionally attached to chocolate, ever since I was a child.   
characters

Not only is Hershey Park a amusement park but it’s also home to CHOCOLATE WORLD, which is a “ride” where you sit down and are taken into darkness and shown a simulation of the chocolate making process.  It’s air conditioned, it smells heavily of chocolate, when you finish you get a free Hershey’s bar, and then you can go buy a huggable size Hershey Kiss plush (I totally did).  Hershey Park, it’s a good place, check it out if you are ever in the area.

Lately I have been craving Peanut Butter Cups.  Like really bad.  I had some Ben and Jerry’s Peanut Butter Cup ice cream which usually does the trick (oh so good), but no, I wanted more. I wanted the real deal.  Then I saw Joy put up a Peanut Butter Cups post .. and it got me thinking… and more thinking.. and more.. until I stopped my day and rushed to the kitchen, could I really make homemade Peanut Butter Cups?    The answer is YES!  Not only can you make homemade Peanut Butter Cups, but they are easy to make! And they taste real good.  REAL REAL GOOD.  If you could see the smile on my face you would understand my happiness and enthusiasm (and you would be slightly creeped out).   The best thing about these Peanut Butter Cups is the peanut butter has grit, which we owe to the graham cracker crumbs.  It’s not crunchy but it has that slight gritty taste that your beloved Reese’s cup has.  

Give these  a try next time you have a Peanut Butter Cup craving! 

Homemade Peanut Butter CupsIMG_3454

Homemade Peanut Butter CupsIMG_3445

Homemade Peanut Butter CupsIMG_3441

Here’s a full walk through:

Homemade Peanut Butter CupsIMG_3414
Here’s all your ingredients you need.  Pretty basic, right?

Homemade Peanut Butter CupsIMG_3409
To get graham cracker crumbs we do it the old fashioned way, putting it in a bag and beating it up.

Homemade Peanut Butter CupsIMG_3411
It’s a good stress reliever.

Homemade Peanut Butter CupsIMG_3415
Get your mini muffin cups and double them up.   We double them up because usually they are pretty thin and this will help hold up the weight of the peanut butter cup.

Homemade Peanut Butter CupsIMG_3416
Melt your chocolate chips in the microwave.  Careful, this is hot.

Homemade Peanut Butter CupsIMG_3417
Fill up your muffin cups about 1/5 of the way with the melted chocolate.  I also made one white chocolate one because I wanted to show you that you can make it that way too!

Homemade Peanut Butter CupsIMG_3418
Now gather your peanut butter ingredients.  Powdered sugar, graham cracker crumbs, peanut butter?  Yes, please.

Homemade Peanut Butter CupsIMG_3420
Stir it up until it has a gritty texture.

Homemade Peanut Butter CupsIMG_3424
Then with your fingers (because we are fancy like that) roll them into little balls.

Homemade Peanut Butter CupsIMG_3425
You want the balls to be the size to fit in the middle of each muffin cup but not touch the sides.  We are eventually going to pour chocolate over and we want that to go down into the sides.  This is like making a moat and the peanut butter is the castle.   Great comparison, I know.

Homemade Peanut Butter CupsIMG_3435
Then pour your chocolate on top of the peanut butter, making sure it goes down the sides.  

Homemade Peanut Butter CupsIMG_3434
If you have to push any of the chocolate down, use your fingers.  This is a great excuse to eat more chocolate.

Then into the refrigerator they go,  at least 1 hour until firm.  I like to chill mine personally for a few hours, especially in the summer time.

Homemade Peanut Butter CupsIMG_3442
And when it’s time.. you have chilly, firm, delicious Peanut Butter Cups!

Homemade Peanut Butter CupsIMG_3456
When you unwrap them sometimes you will get a perfect chocolate one all the way around…

Homemade Peanut Butter CupsIMG_3444
Sometimes you will get a peanut butter swirl one (I love how this looks).

Homemade Peanut Butter CupsIMG_3450
And if you make it with white chocolate this is how it will look… tastes equally delicious!

So go ahead, make some Peanut Butter Cups! Enjoy!

Homemade Peanut Butter Cups
Print
Ingredients
  1. 1/4 cup graham cracker crumbs
  2. 1/4 cup powdered sugar
  3. 1/2 cup smooth peanut butter
  4. 1 cup milk chocolate chips
  5. 24 mini muffin cups
Instructions
  1. Take your 24 mini muffin cups and double them up. You want your cups doubled up to hold the weight of the peanut butter cup.
  2. Melt your chocolate chips in the microwave for 30 seconds. Stir, microwave for another 10 seconds.
  3. Place a small amount of chocolate at the bottom of each muffin cup (about 1/5 of the cup).
  4. Mix your graham cracker crumbs, powdered sugar and peanut butter together until you get a grainy mixture you can roll in your hands.
  5. Make a mini peanut butter ball in your fingers and place on top of the chocolate in each cup. You want to make sure that the peanut butter ball is in the middle of the chocolate, it should still have a slight space around it where we can pour chocolate in.
  6. Take the rest of your milk chocolate and pour on top of each peanut butter ball, getting the chocolate to go down into the edges.
  7. Put in your refrigerator for at least 1 hour or until completely firm.
  8. Enjoy!
Notes
  1. You can substitute white chocolate chips instead of milk chocolate chips if you'd like!
  2. It helps if you put the muffin cups in a muffin pan, this will help with form.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

 

 

 

 

 

Pepperoni Pizza Cauliflower Casserole

You’ll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.  

Who doesn’t like pizza?  I love it.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Who doesn’t like cauliflower? I love it.    

Cauliflower pizza casserole is born!

When I first found a great cauliflower pizza casserole recipe it called for pureed cauliflower, but pureeing cauliflower that we grew seemed like a absolute sin to me.  I can’t give so much energy and love to our garden cauliflower and then just blend it up, that would be the saddest thing ever.  If we were ever to sell produce commercially I would put on every single package a (cute) warning sign that says “YOU MAY NOT PUREE ME, IT WILL MAKE PAMELA VERY SAD, PLEASE LOVE CAULIFLOWER WHOLE.  THANK YOU VERY MUCH”.  So in my recipe, we cut it into small bite size pieces.  I prefer it this way as well as the cheese will get in all the nooks and crannies of the cauliflower.    And who doesn’t’ like cheese?    Especially with cauliflower.  This is a absolute win situation.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cauliflower.  Mine happens to talk.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cream, butter and garlic mixture.  Pizza always needs a little garlic.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And here’s your pepperoni.  I quartered each slice.  Do this with scissors, a knife or just tear it apart with your hands.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.This is step 1 of the casserole, your cauliflower/butter mixture/pepperoni are all mixed up. 



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 2: Add your pizza sauce.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 3: Add your cheese!  Be brave, cover this sucker.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 4:  Pepperoni time.  Feel free to eat a few slices too, I won’t tell anyone.

Then into the oven it goes…



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And out of the oven it comes! Mamma-Mia!



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.The cheese is melted, a little bubbly, a little brown. I have pure joy right now.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Then take a few whole basil leave and put it on top.  I love pizza with fresh basil. 

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Cauliflower Pepperoni Pizza Casserole, it’s like having your own garden pizzeria!  Major winner here – enjoy!

Cauliflower Pepperoni Pizza Casserole
Print
Ingredients
  1. 1 large cauliflower head - cut up into small bite size pieces
  2. 4 tablespoons heavy cream
  3. 1 tablespoon butter - melted
  4. 2 cloves garlic - minced
  5. 15 slices of pepperoni - quartered
  6. 1/4 cup shredded mozzarella cheese
For on top of the casserole
  1. 3/4 cup pizza sauce
  2. 12 slices pepperoni
  3. 1 cup shredded mozzarella cheese
  4. fresh basil to garnish
Instructions
  1. Chop your clean cauliflower into small bite size pieces. Steam for 2 minutes, drain. Put into casserole dish.
  2. In a bowl mix your butter, heavy cream and garlic.
  3. Pour butter mixture over cauliflower.
  4. Add quartered pepperoni slices, 1/4 cup shredded mozzarella on top of your cauliflower.
  5. Mix everything up so cauliflower is coated.
  6. Spread your pizza sauce evenly on top of your cauliflower.
  7. Pour your 1 cup shredded mozzarella evenly on top.
  8. Put your sliced pepperoni on top.
  9. Cook at 375 degrees for 15 minutes.
  10. Garnish with basil when it comes out of the oven.
  11. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

 

Quinoa Stuffed Peppers

I have a few rules for lunch.

-It has to be yummy.
-It has to be easy.
-It can’t use the oven.  

Every single day when I eat lunch I sit in front of my computer, usually catching up on email or going through my blog reader to see what all my great recipe/garden friends are up to.   You know lunch is exceptional when you plan to do this, but the only thing you can do is turn your monitor on before you devour your entire lunch without touching the keyboard or mouse once.    This lunch time experience was just me and the stuffed pepper and it was a good one.

These stuffed peppers are:
-Yummy.  Very.
-Quick and easy.  The thing that takes the most time is making the quinoa.
-It doesn’t use the oven.  It uses the stove top and the microwave.  
-Fresh!  Garden pepper and spinach, yum!

Quinoa Stuffed PeppersIMG_3332

Quinoa-Stuffed-Peppers
Here’s all your beautiful ingredients.  Such a pretty lunch we’ll be having!

Quinoa Stuffed PeppersIMG_3325
Hello Mr. Pepper!  You are huge, beautiful and delicious. I love you dearly.

Quinoa Stuffed PeppersIMG_3329
Here’s your quinoa with chopped up spinach and garlic.   The way I make my quinoa is 1/4 cup dry  quinoa with 1/2 cup water.  Bring to boil, then simmer and cover for 15 minutes.  

Quinoa Stuffed PeppersIMG_3333
After I melt the cheese, I put the pepper top back on.  More pepper to eat makes me a happy girl!

Quinoa Stuffed PeppersIMG_3335
If you have any quinoa that can’t fit in your pepper, I just put it on the side.  Also, I always put extra tomato sauce on top. I love tomato sauce. When it’s time to start picking tomatoes from the garden this will all be fresh. I can’t wait!

Lunch Time Quinoa Stuffed Peppers
Print
Ingredients
  1. 1 green pepper - seeds removed and top cut off (but keep the top!)
  2. 1/4 cup dry quinoa
  3. 4 spinach leaves - chopped
  4. 1 clove garlic - minced
  5. 2 ounces shredded mozzarella cheese
  6. tomato sauce - amount depends on your preference
Instructions
  1. Cook your quinoa as instructed on box.
  2. Cook green pepper in boiling water for 2 minutes. Drain, set aside.
  3. When quinoa is done, add spinach and garlic and mix around.
  4. Fill pepper with quinoa mixture. Add a spoonful of sauce on top, then cover with your mozzarella cheese.
  5. Microwave for 20-30 seconds until your cheese is melted.
  6. Add another spoonful of tomato sauce on top.
  7. Put your green pepper top on.
  8. Enjoy!
Notes
  1. You can add additional tomato sauce all over the pepper as desired.
  2. This recipe is for one 1 pepper, if you want 2 peppers, duplicate it and so on.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout Chicken and Broccoli

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

When I get Chinese takeout I usually order:

Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli
Lo Mein with Added Broccoli

Do you see the broccoli love?

I have been trying to perfect a takeout restaurant version of chicken and broccoli for many years.   I was close but the broccoli was never perfectly crunchy, the sauce was too thick, the sauce was too thin, the taste was off.  But finally, finally!  I shake my fist at you chicken and broccoli because I did it!  It was a great moment sitting down at dinner to eat this and hear the cheers from both my and Matthew’s mouths.  It’s really good.  I don’t think I can ever order takeout again if I know it’s this easy (and much more healthier) to make at home.  

If you love Chinese Takeout Chicken and Broccoli, you will like this version.   Alot!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli
Print
Vegetables
  1. 1 head of broccoli, cut up into florets
  2. 1 small green pepper - cut up into small slices
  3. 3/4 cup sugar snap peas - chopped into thirds
For the chicken marinade
  1. 1 pound boneless skinless chicken breasts - cut up into bite size pieces
  2. 1/2 teaspoon baking soda
  3. 1 teaspoon sugar
  4. 2 teaspoons cornstarch
  5. 1 tablespoon low sodium soy sauce
  6. 1 tablespoon water
  7. 2 tablespoons vegetable oil
For the sauce
  1. 1/4 cup + 1 tablespoon low sodium soy sauce
  2. 2 tablespoons brown sugar
  3. 4 cloves garlic - minced
  4. 2 tablespoons flour
  5. 1 tablespoon rice cooking wine
  6. 1 teaspoon sesame oil
  7. 1 tablespoon vegetable oil
Additionally
  1. 1 tablespoon vegetable oil to fry in
  2. 1/2 cup water
Instructions
  1. Mix your marinade ingredients in a bowl - add your bite size chicken pieces and stir. Set aside.
  2. Mix your sauce ingredients in a bowl - set aside.
  3. Steam broccoli for 3 minutes, drain - set aside.
  4. Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
  5. Add steamed broccoli, sugar snap peas, green pepper and remaining sauce with 1/2 cup water.
  6. Cook for about 3-4 minutes until sauce thickens up.
  7. Serve and enjoy!
Adapted from a teaspoon of happiness
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
Oh garden greens, I love you.   I picked some fresh broccoli, green peppers and sugar snap peas.  You can omit the sugar snap peas if you want to, but I would highly recommend keeping them in. It gives it a great additional crunch!   

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
You want your chicken to be cut up into bite size pieces, and then you let them marinate for a bit until you are ready to move on to the next step with them.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
This is the magic sauce that holds everything together.  It’s the sauce I have fought with to get just right.  It was a glorious moment!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
The sauce turned out so well due to these 3 great ingredients.  I’ve really come to love sesame oil in cooking the past few years.  PS. Make sure you use low sodium or lite soy sauce, we want to cut back on the salt in this recipe.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
And when it’s all done you will have one beautiful skillet full of chicken and broccoli.  

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!Dive right in, it’s delicious!

Chinese Takeout Chicken and Broccoli

Creamy Lettuce Soup

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner – even kids love it!

Hi,

Do you want to come in?

I’m going to make us some soup.  It will be delicious.

Oh, what kind of soup you ask?

*LOCKS DOOR, REALLY QUICK*

Lettuce soup.

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!  

That is how I feel everytime I bring up lettuce soup.  Most people are frightened of it, the idea of lettuce pureed into a creamy soup doesn’t sound that appetizing to most.  And I will be honest, when I first heard about it I was like eh?  When I told Matthew I was making lettuce soup for dinner, first he asked “Is that is?”, then after he smelled what was going on in the pot he asked “What is that great smell?”.    Lettuce soup does that to you.  It turns your frown upside down.  It makes your fears turn into smiles.  It holds you tightly.  It kisses your bruises.  I don’t know where I’m going with this.

But here’s what I’m saying.  You should give this a try.   Not only is it a truly pretty soup (the lettuce + the cream makes it a lovely light green), but it’s full of taste.   Not only are we adding lettuce, but we’re adding broth and lots of spices.     So next time you have a head of lettuce and you’re not sure what to do.. lettuce soup!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

Creamy Lettuce Soup
Print
Ingredients
  1. 2 tablespoons olive oil
  2. 1 clove garlic - minced
  3. 1 head lettuce (12-16 oz head), leaves separated and lightly chopped. Any lettuce works, but Bibb is best.
  4. 1 tablespoon dried parsley
  5. 2 teaspoons dried oregano
  6. 2 cups chicken or vegetable broth
  7. 1/2 cup heavy cream + additional to garnish
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
Instructions
  1. Heat olive oil on medium heat in medium sized pot.
  2. When hot, add the garlic until slightly brown.
  3. Add your lettuce, parsley and oregano and stir until lettuce is wilted.
  4. Add your chicken broth and simmer uncovered for 20 minutes.
  5. Transfer in batches to blender or use immersion blender to puree soup. If using a blender do this in batches and be careful as the liquid will be very hot.
  6. Transfer back to pot.
  7. Add your heavy cream, salt and pepper and stir until all heated (about 5 minutes).
  8. Serve, garnish with additional heavy cream on top if desired.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!This is when your lettuce starts to wilt, the smell of it with the spices will be real good.  Just keep stirring it until completed wilted.

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!
This is your soup pureed in a blender.  Be careful when using a blender, hot liquids will shoot up, so do it in batches with smaller amounts.  I learned the hard way with some tomato soup one summer, had to wear a bandage for weeks!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!
And when it’s all done, you’ll  be surprised by how creamy it is.  I like to add some additional cream on top because who doesn’t like more cream?  Serve alongside crunchy Asian noodles or crusty Italian bread!  Hope you enjoy this lettuce soup!  
Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

PS.  If you’re looking for ways to keep your lettuce fresher longer – check out my post on how to make it last for weeks!

Creamy Lettuce Soup is a delicious, healthy recipe that uses 1 head of lettuce.  Combined with heavy cream, chicken broth and spices, this is a great way to add lettuce to your diet! I love using Bibb lettuce in this recipe but Romaine and Iceberg work good too! Who knew cooked lettuce could taste so yummy for dinner - even kids love it!

 

Baked Broccoli Macaroni and Cheese

We’ve harvested alot of broccoli this season.  Every single plant produced a beautiful big head of broccoli.  You guys know I love broccoli already,  but do you know I love macaroni and cheese too?  Macaroni and cheese is a comfort food and it holds dear memories of my father making me dinner every single day he was home from work during high school.  He knew I loved that mac and cheese so he made it once a week, I was a very happy girl.  Thanks Dad!

 So what happens when you mix comfort food with happy harvest?  You get one of  my favorite broccoli dishes: Baked Broccoli Macaroni and Cheese. I love macaroni and cheese of all sorts.  I’m fine with the box, I’m super fine with homemade.  I’m fine with it made with cheese that comes in a foil package (Where my Velveeta fans at?), I’m super fine with a baked version.    This recipe is a in between, yes it’s baked, but the inside of the dish is still soft and cheesy and gooey.   It’s just perfect, the best of both worlds.

So if you like mac and cheese and you like broccoli, this dish is for you!

 broccoli macaroni and cheeseIMG_2912broccoli macaroni and cheeseIMG_2931      
broccoli-mac-cheese

 

Baked Broccoli Macaroni and Cheese
Print
Ingredients
  1. 1 1/2 cup elbow macaroni
  2. 4 cups broccoli florets
  3. 1/2 cup butter
  4. 2 tablespoons flour
  5. 1 teaspoon dry mustard powder
  6. 1 teaspoon pepper
  7. 2 cups milk
  8. 8 ounces Velveeta cheese
  9. 8 ounces Monterey Jack cheese
  10. 1/4 cup bread crumbs
Instructions
  1. Preheat oven to 400 degrees.
  2. Boil water and cook macaroni as instructed on box. When there is 3 minutes left, add your broccoli to the boiling pot. Drain and set aside.
  3. In a saucepan melt your butter over medium heat. Slowly add flour, dry mustard and pepper until it's smooth.
  4. Add your milk slowly and keep stirring until it's smooth.
  5. Add in your cheese and continue to stir until it's smooth.
  6. Take off burner.
  7. Add your macaroni to cheese mixture saucepan and stir until all noodles are coated.
  8. Transfer your mixture to a baking dish. Sprinkle bread crumbs on top.
  9. Cover and bake for 20-25 minutes, until the cheese is bubbly.
  10. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
broccoli macaroni and cheeseIMG_2851
We have a big bag right now full of broccoli.  Every time I open it I just smile and breathe in the scent of broccoli.  

broccoli macaroni and cheeseIMG_2854
For this recipe, you need 4 cups of florets.  I leave mine pretty big.

broccoli macaroni and cheeseIMG_2860
For this, we’re going to cook our macaroni, then when there’s 3 minutes left we’re going to throw our broccoli in too.  This means only one pot to clean.  High 5.

broccoli macaroni and cheeseIMG_2865
Drain and set aside for a few minutes.

broccoli macaroni and cheeseIMG_2869
Hello cheese. I love you so much. I like to use 2 different versions of cheese for this recipe so I use good ol Velveeta and Monterey Jack. 

broccoli macaroni and cheeseIMG_2873
Shred it however you want.  I was lazy so I put it in my food processor.

broccoli macaroni and cheeseIMG_2875
Now we want to start to make the cheese sauce so get your butter melted.

broccoli macaroni and cheeseIMG_2876
Then add in your flour, dry mustard and pepper.  You’ll want to mix quickly until it’s smooth.

broccoli macaroni and cheeseIMG_2878
Then add your water and keep stirring.

broccoli macaroni and cheeseIMG_2879
Then your beautiful cheese.  This take a few minutes for it to melt, but  keep stirring.

broccoli macaroni and cheeseIMG_2884
Great job, some yummy cheese sauce  there.

broccoli macaroni and cheeseIMG_2887
Take your macaroni and broccoli and add to the cheese sauce.

broccoli macaroni and cheeseIMG_2890
Perfect! 

broccoli macaroni and cheeseIMG_2893
Transfer to a baking dish.

broccoli macaroni and cheeseIMG_2898
You can see here it’s still pretty soupy, but this cheese is going to melt beautifully and hold it all together.

Add your bread crumbs and into the oven it goes…

broccoli macaroni and cheeseIMG_2917
And out pops out this beautiful dinner after 20 minutes!

broccoli macaroni and cheeseIMG_2919
The bread crumbs are just slightly golden brown, just how I like them.

broccoli macaroni and cheeseIMG_2923
And see how the cheese all melted together and it’s no longer too wet, instead it’s gooey and cheesy and oh my!

broccoli macaroni and cheeseIMG_2930
Serve some up.  You can add some bread on the side if you’d like too.   Who doesn’t like bread on the side? 

broccoli macaroni and cheeseIMG_2932
And enjoy this broccoli macaroni and cheese!

Egg Drop Soup with Sugar Snap Peas and Greens

Do you love soup? Do you love chinese restaurants? Do you love chinese restaurants soup? Ok, then this is for you!  What is your favorite soup from chinese restaurants?  There’s wonton, which I love.  Then there’s shrimp noodle which is great.  Then there’s this….

This is egg drop soup and it’s so good.  

 Egg Drop SoupIMG_3169

Can you believe it takes 10 minutes to make? I’m not kidding. And you can customize it if you’d like.  Maybe you’d like to add some onions or carrots, that would be good too! For this recipe I wanted to use some fresh garden harvest so I threw in some sugar snap peas and salad greens – *pats self on back * – good choice.  The salad greens wilt because of the hot broth making them perfect for this soup.  The sugar snap peas still keep their snap and crunch so it’s a nice bite to the soup.  

I hope you try this soup. I really really do!

Egg Drop Soup

Egg Drop Soup with Sugar Snap Peas and Greens
Print
Ingredients
  1. 4 3/4 cups low sodium chicken broth
  2. 1/4 teaspoon ground ginger
  3. 1/4 teaspoon salt
  4. 1 1/2 tablespoons cornstarch
  5. 3 eggs
  6. 1/2 cup ripped salad greens
  7. 1/2 cup chopped sugar snap peas
Instructions
  1. Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
  2. Add salt and ginger to chicken broth in pot. Bring to a boil.
  3. In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
  4. In a bowl whisk your 3 eggs together with a fork.
  5. Add your greens and sugar snap peas to boiling chicken broth.
  6. With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
  7. Add your cornstarch broth mixture now and stir until it's all mixed.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Step by Step:

Egg Drop SoupIMG_3130
You need 4 and 3/4 cups of chicken broth for this.  I usually always use bouillon cubes for my broth but you can use the packaged stuff too.  Whatever you do though, use low sodium broth.  When I first made this without low sodium broth I found it way too salty.  If you absolutely have to use regular broth, I would omit the additional salt the recipe calls for.   When your chicken broth is boiling, remove 3/4 cup of it and set aside, we’ll use this later.

Egg Drop SoupIMG_3131
My beloved sugar snap peas picked from the garden.  

Egg Drop SoupIMG_3132
Then you de-string them.  Is that a word de-string? I don’t know but that’s all I could come up with.

Egg Drop SoupIMG_3133
Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.

Egg Drop SoupIMG_3134
Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.

Egg Drop SoupIMG_3136
Rip them up, no certain way, just rip them up.

Great! Now your vegetables are set.
Egg Drop SoupIMG_3141
Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.  

Egg Drop SoupIMG_3142
Add your cornstarch and stir, stir, stir until it’s smooth. 

Egg Drop SoupIMG_3138
Now we want to get the eggs ready for this soup.

Egg Drop SoupIMG_3145
Take 3 our and whisk with your fork.

I couldn’t take any pictures of the process of dropping in vegetables, eggs as I don’t have a 3rd arm (one day?) but after you put everything in and add your cornstarch broth to thicken…

Egg Drop SoupIMG_3153
Then your delicious egg drop soup will be ready!

Egg Drop SoupIMG_3155
It’s a  messy looking soup, but it’s also a pretty looking soup.   I love the greens in it.

Egg Drop SoupIMG_3174
Sit down and enjoy, I hope you like it!

 

Mini and Moist Banana Muffins

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you’ll ever taste! Since they’re mini, they’re great for a healthy breakfast on the go! This recipe has been made thousands of times – find out why these banana muffins are the BEST and MOST POPULAR!  

Bananas.  Do you love them? I do.   I’m in this routine where I eat 2-3 bananas, a day.  It’s my snack and it makes me so happy.   I have to buy 2 bunches a week at the store to keep up with my banana love.  

Brown bananas though kind of freak me out.  I can handle a little brown here or there, but when they go very brown and mushy, I can’t eat them with a spoon like some people do.    So what to do?   You can make a smoothie, that sounds good.  Or you can make banana soft serve ice cream, also really good.  Or you can make these Mini and Moist Banana Muffins!

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

These mini muffins are extremely moist.  I was blown away by how soft they were inside.   They have a banana taste to them, but it’s not overwhelming, although it’s still there.  My husband who doesn’t like bananas at all kept saying “I don’t like bananas, but these are really good”.  See, they win non banana lovers over too!  I baked these and took them to a Game of Thrones season finale party and they were all gone by the end of the night.    So bake them up and cheer on Jon Snow (optional, but I highly suggest it)!  Or just bake them and eat them! 🙂

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

 Let’s get baking some muffins!

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Here’s your bowl of flour, baking soda, baking powder and salt.  Mix around.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Take your mushy bananas, you probably won’t even need to mash them if they’re super soft.  Mine were.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
For this recipe you only need half an egg, so I break it apart with my fingers.  

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Add your other ingredients to the bananas..

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Mix bananas, sugar, butter, and egg until smooth.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Then add your flour mixture.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
And keep stirring until it’s all combined.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Spray your mini muffin pan with some nonstick spray.


These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Spoon your banana mix into your muffin pan.  Try to distribute it evenly.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Now we want to start to build the crumble.  This crumble isn’t your typical crumble as it “melts” onto your muffin for a full impact of taste! Combine flour, cinnamon and brown sugar.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Then add your butter and combine it all.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Sprinkle a little bit of the crumble mixture onto each mini muffin.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Can’t you wait? I can’t!

Bake for 10-13 minutes.  Mine took 11, keep a eye on them.  When their sides are brown (you can see on the edges of each muffin in the pan) they’re good to go.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
And when they come out, holy moly.  The smell of banana and cinnamon will take over.  I can’t wait for you to taste them!

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  
Let them cool for a few minutes, they will be easy to take out of the muffin pan when cool.

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

Admire then for a minute… and then eat them all! 

Enjoy!

Mini-Banana-Muffins

UPDATE: Since this recipe has gotten so much love over the years I finally updated with a video!  Enjoy – and please share if you love the muffins!


Print

Mini and Moist Banana Muffins

These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

Servings 24

Ingredients

For the muffins

  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ripe bananas
  • 1/4 cup + 2 tablespoons sugar
  • 3 tablespoons melted butter
  • 1/2 egg

For the crumble

  • 1 tablespoon flour
  • 1 1/2 teaspoon butter
  • 1/4 teaspoon cinnamon
  • 2 tablespoons + 2 teaspoons brown sugar

Instructions

For the muffins

  1. Preheat your oven to 350.
  2. Spray your muffin pan with nonstick spray and set aside.
  3. Mix flour, baking soda, baking powder and salt in bowl.
  4. Mix bananas, sugar, butter, and egg until smooth.
  5. Add in flour mixture, continuing to stir until everything is combined.
  6. Spoon this into muffin pan evenly.

For the crumble

  1. Combine flour, cinnamon and brown sugar.
  2. Cut in your butter until it's crumbly.
  3. Add to the top of your muffins evenly.

Finally

  1. Bake for 10-13 minutes, until the sides of your muffins are slightly golden brown.

Recipe Notes

This makes 24 mini muffins or 6 regular size muffins.
If you are making regular size muffins, bake for 25-27 minutes.


These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you'll ever taste! Since they're mini, they're great for a healthy breakfast on the go! This recipe has been made thousands of times - find out why these banana muffins are the BEST and MOST POPULAR!  

Braised Lettuce

You’ll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!

I love this braised lettuce.  Love, Love, Love.

As we have been harvesting our lettuce plants, I have been requesting this almost every single night.  Most people use lettuce in salads or as a topping, but  in this recipe you can use it as a entire side dish.   When I first learned about braised lettuce I didn’t think twice about making it because just lettuce as a side, really?   Then I tried it and my opinion changed immediately.   It’s such a easy recipe consisting of just a few ingredients, but it packs such a hit in taste.   Braising consists of lightly frying, and then simmering like a stew.  Just as you would expect in the greens family, lettuce wilts much, so  as it simmers,  it gets tender.  As it simmers, the lettuce will pick up the garlic and broth.  Your lettuce will be full of flavor.  It’s so great.

Please, please see this past recipe as “just lettuce” and give it a try.

 You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!

Braised Lettuce
Print
Ingredients
  1. 1 head of lettuce cut up into quarters - washed
  2. 2 tablespoons olive oil
  3. 1/2 cup low sodium chicken broth
  4. 1 clove minced garlic
  5. salt + pepper to taste
Instructions
  1. Take your washed lettuce head and cut it up into quarters.
  2. Head olive oil and minced garlic in pan over medium heat. Add your quarters of lettuce, cut side down.
  3. Saute until the side is lightly brown. This takes about 10 minutes.
  4. Turn over, add your chicken broth and bring to a slight boil.
  5. Turn down to low, cover and heat for 15 minutes.
  6. Add salt + pepper to taste.
  7. Serve as desired.
Notes
  1. Bibb or Romaine lettuce works well.
  2. You can substitute vegetable broth for chicken broth.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
First, let’s take a minute and admire this gorgeous lettuce we grew.   Sigh.   

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
This recipe calls for one head, so cut it into quarters so you have 4 pieces.

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
Lettuce, you are so pretty.  For this recipe I used buttercrunch because that’s what we grow.  You can use Bibb variety, or Romaine – it’s up to you.  

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
Take your lettuce and put it in a pan with olive oil and garlic.  Make sure you put it cut side down in the pan.

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
Once it’s slightly golden brown, you’re going to flip it over to the other side.  

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
Then add your chicken broth.  Alternatively, you can use vegetable broth if you’d like.    Bring to a boil, then put your heat on low and cover for 15 minutes.

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
When the 15 minutes is up, you will notice how much your lettuce has wilted.  Then you will smell that aroma and smile.  Then you will taste the lettuce and faint.

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
Who knew, lettuce could be this good? I’m a lettuce believer now. 

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!
You can use this in many ways, feel free to even think outside the box, like putting it on pasta or rice… or a sandwich!

You'll start to love lettuce once you make this Braised Lettuce recipe!   Braising consists of lightly frying, and then simmering like a stew for full flavor!

Overnight Blueberry Maple Oatmeal

Overnight Blueberry Maple Oatmeal is a quick breakfast that’s waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!

I can’t get enough of overnight oatmeal.  It’s easy, quick and perfect for those summer days where you wake up, leave your air conditioned bedroom and the humidity just smacks you in the face tossing you back into your bedroom to cry under your chilled blankets.  

I made Overnight Cookie Dough Oatmeal a few posts ago and it was delicious, especially if you love peanut butter.    But I wanted to try something with more fruits and reminded me of pancakes, so I added in some syrup and fresh blueberries and Overnight Blueberry Maple Oatmeal was created!  I love this so much I had it 3 times already this week.  Last night while laying in bed at 2AM, I was thinking about it so I got up and made it so I could have it the following morning.  It’s that easy where you can make it half asleep while a cat tugs at your toes to come back to sleep.  (In case you are wondering, FiFi Bofinkles is the toe tugger).

Stay tuned for more upcoming overnight oatmeal recipes – I’m obsessed.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!

Overnight Blueberry Maple Oatmeal
Print
Ingredients
  1. 1/2 cup old fashioned oats
  2. 1/2 cup milk + splash in the morning
  3. 1/4 teaspoon cinnamon
  4. 1 teaspoon flax seeds
  5. 1 teaspoon maple syrup
  6. 1/2 cup fresh blueberries
Instructions
  1. Put all ingredients in a jar or bowl.
  2. Stir so everything is combined.
  3. Put lid on, and put in refrigerator overnight.
  4. In the morning, splash a bit of milk on top and stir around again.
  5. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 This is so easy, let me show you.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Grab a bowl or jar, just make sure it has a lid.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Add your old fashioned oats.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Then your milk.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Then your fresh blueberries.  Even though these are sitting overnight, they will still have that fresh bite to them in the morning.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Then add your cinnamon and maple syrup.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Then your flax seeds.  Flax seeds are ruling my life right now.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Great, you have all the ingredients.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
Stir with spoon, or if you are using a mason jar just put the lid on and shake up.  

It’s that easy! Just throw it in the fridge and let it sit overnight.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
And when you wake up, this delicious blueberry maple oatmeal will be waiting for you!  I like to add a little splash of milk on top to make it wet and give it a quick mix around.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
You can even add more berries if you’d like in the morning.  Blueberries are totally my jam (haha) right now.

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!
This breakfast is sort of perfect for me.

Enjoy!

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!

Overnight Blueberry Maple Oatmeal is a quick breakfast that's waiting for you in the morning! Healthy ingredients include oats, blueberries, milk, syrup, flax seeds and cinnamon!

 

No Bake Oreo Birthday Cake Batter Squares

No Bake Oreo Birthday Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it’s too hot to bake! 

The last few days have been really hot in NYC.  Weather that you definitely don’t want to turn your oven on for! So what’s a girl to do when she’s craving pies, cakes, brownies and breads?  2 words “no bake”.    In the summer we should have a rule, only turn the oven on if we are making pizza.  Any blog post that ever has the words “no bake” on it, I will click, read, comment that I love you.. because I truly do.    So let’s embrace these no bake cake batter treats.

No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake!

Frozen No Bake Cake Batter Squares
Print
Ingredients
  1. 1 package of Birthday Cake or Golden Oreos
  2. 1 cup white chocolate chips
  3. 14 oz can of sweetened condensed milk
  4. 1/3 cup Rainbow sprinkles
Instructions
  1. Get a 8x8 baking pan, spray it with nonstick spray. Set aside.
  2. In a food processor, grind up your Oreo cookies to a crumb mixture. You will probably have to do this in 3-4 batches. Set the crumbs aside in a large bowl.
  3. Melt your white chocolate chips in the microwave for about 30-45 seconds until melted.
  4. Pour in your condensed milk to the chocolate chips and stir until smooth.
  5. Pour 1/4 cup of rainbow sprinkles into the mixture and stir again.
  6. Take your chocolate chips/milk/sprinkles mixture and pour it into your Oreo crumbs mixture.
  7. Stir around until everything is mixed.
  8. Spoon your mixture into a sprayed baking pan and with a spatula press down so it's flat and even across the top.
  9. Add your remaining sprinkles and use the spatula to press these down.
  10. Put foil on top and put in your refrigerator for 1 hour to set.
  11. Remove from fridge, cut into small squares.
  12. Put pieces in a freezer bag, and put in freezer.
  13. Enjoy!
Notes
  1. If you are making shapes by using cutters instead of squares, I would let you sit this at room temperature for about 10 minutes after taking them out of the fridge. Then cut.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

 No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake!


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Now look, what we’re about to do might receive gasps from the Oreo community but you have to trust me here.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! We’re going to grind them up.  This will take a few batches, I could do about 8 cookies at a time.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Transfer your crumbs to a bowl.  If you taste this – oh my.  You can still taste the creme, but it’s crumbly.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Melt your white chips.  Even though it doesn’t look melted, it probably will be after 30 seconds.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Add your milk. 


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Add your rainbow sprinkles.  


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! And stir.  


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Pour into the crumb mixture.  


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! It’s my version of Yin and Yang.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Then begin stirring it all together.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Note: The mixture is not creamy, it’s kind of rough.  You want it this way as we’re setting it to be hard.  


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Have your sprayed 8×8 baking pan nearby.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! And add your beautiful cookie mixture to the pan.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! With a spatula press down..


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! So it’s nice and firm.


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Add your sprinkles and press down again.  This will make sure they don’t fall off.

Now put foil on top and throw in the fridge for 1 hour.  

Once it’s set take it of the fridge after 1 hour and begin cutting into your squares right away.
No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake!


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! These are just the right size!  


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Then freeze them  in a freezer bag. I like to put mine into mini cupcake liners because I was planning to take them to a party later and individually wrapped treats make everyone smile!


No Bake Oreo Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake! Whenever you’re feeling hungry for one, take one from the freezer and pop it into your mouth!  Enjoy it!

No Bake Oreo Birthday Cake Batter Squares recipe that only needs 4 ingredients. They are perfect for when it's too hot to bake!

White Bean Lentil Garlic Dip

Do you tend to buy things at the store and then they get pushed back to back of the cabinet and you forget about them? Ooops.

That’s how I am about dried beans. I love beans.  So whenever I’m in the dried beans aisle, I think to myself “Look at how cheap these are to cans, I should get a few bags, this is a great idea”.  Then they sit in my cabinet and the canned beans get used instead.  It’s a horrible crime, I know.   So when I was cleaning out my cabinets this weekend I found multiple bags of beans that were calling my name.  My first thought “soup” was quickly erased when I realized that was a horrible idea for the sweltering heat.  My second thought “dip”.  Dip is great, especially on hot days.   It’s great to dip crusty bread in, or carrots.   Or how delicious would it be with these homemade tortilla chips?  (Thanks to my friend Owen for reminding me!)  It’s great for a party.  It’s great to snack during the day as bean dip is nutritious and filling.  Bean dip – it’s a champion!

bean dip IMG_2730

This bean dip is easy!  If you don’t want to use dried beans, you can used canned ones, but man,  dried beans are cheap!    The ingredients in here are navy beans, lentils, lemon juice, olive oil, onion powder, salt, parsley to garnish.. and garlic and a bit of cumin for some kick.  I bet you have almost all these ingredients already – how much of a win win situation is this?  Because of the garlic and slight hint of cumin, the dip has a bit of a bite to it – it’s slightly spicy – not overwhelming – but it’s there with just the right amount.

bean dip IMG_2737

White Bean Lentil Garlic Dip
Print
Ingredients
  1. 1/2 cup dry navy beans
  2. 1/2 cup dry lentils
  3. 4 clove garlic
  4. 3 tablespoons lime juice
  5. 3 tablespoons olive oil
  6. 1/8 teaspoon cumin
  7. 1 teaspoon onion powder
  8. 1/2 teaspoon salt
  9. Dried Parsley to Garnish
Instructions
  1. Soak beans. Add your dry beans and lentils to a deep pot and add enough water to cover beans by 3 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain.
  2. Add your beans, lentils, garlic, lime juice, cumin, onion powder and salt to a food processor. Pulse until all combined.
  3. Add olive oil to food processor and turn on until smooth.
  4. Spoon out and put in serving dish.
  5. Garnish with dried parsley.
Notes
  1. If you don't want to use dry beans, use one 15oz can navy beans, one 15oz can lentils.
  2. If your dip is chunky, add a tablespoon of water to food processor and pulse. Keep adding until smooth.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 So let’s get started and dive in…

bean dip IMG_2707
Here is my 1/2 cup dried navy beans and 1/2 cup lentils.  The way that I soak these is:  Add your dry beans and lentils together to a deep pot and add enough water to cover beans by 3 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain.

bean dip IMG_2708
Then you will start adding your ingredients (except olive oil and parsley)  to your food processor.  I love my food processor so much.

bean dip IMG_2711
Once you are finished adding your ingredients, then add your olive oil and process more until smooth.  Tip:  The olive oil is going to make it smooth, but you might need some more additional smoothness.  If you do, add a tablespoon of water and process again.  Repeat this step until it’s just the amount of creaminess you want.  

bean dip IMG_2725
Take it out of the food processor and spoon into serving dish.  Sprinkle dried parsley on top.

bean dip IMG_2727
I like to serve this with little pieces of bread, or baby carrots.

bean dip IMG_2732
Then snack away!  Who doesn’t love healthy snacking?

bean dip IMG_2738
Bonus points: Take to a party, everyone will love you!

Confetti Cake Batter Brownies

Confetti Sprinkle Cake Batter Brownies – these are ooey gooey good!

Do you know how much I love cake batter? No.  Well let me tell you.. I love cake batter!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!

I can eat cake batter brownies, cookies, cupcakes, cake, pudding, popcorn, milkshakes.  If it begins with the word “cake batter” I’m in 100%.  I even  (guiltily) enjoy a bowl of just cake batter, to be enjoyed with a spoon, or your tongue as you look around to  make sure noone is watching you act like a human dishwasher (totally ok, do it all the time, I’ve even been caught a few times, just ignore it and keep going).

Now you can call them blondies if you want, but I’m going to go with brownies because it feels more comfortable.   A vanilla brownie, let’s call it that.  Or  a albino brownie, we can do that.  I’ve googled this brownie vs blondie debate and the wounds go deep with those on both sides, but I think we can come together and just enjoy this.  Let’s just call this amazing, because that’s what it is.  I am pretty sure these bake batter brownies can stop wars.  In fact, I am going to send a letter to the White House letting them know of this.  Thank me later POTUS!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!

The other great thing is these can be stored for about a week, but seriously – these won’t even last 3 days.   If I stop by, 2 days at the most! Beep Beep, one cake batter monster coming through…
Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!

Confetti Cake Batter Brownies
Print
Ingredients
  1. 1 box Confetti/Funfetti cake mix
  2. 1/4 cup vegetable oil
  3. 1 egg
  4. 1/3 cup milk
  5. 1/4 cup rainbow sprinkles
  6. 1/2 cup white chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 11x9 baking pan with nonstick spray.
  3. Combine cake mix, vegetable oil, egg and milk into a bowl. Mix around.
  4. Add sprinkles and white chocolate chips, continue to mix.
  5. Pour into baking pan, sprinkle a few more rainbow sprinkles on top.
  6. Bake 25-30 minutes until your edges are slightly brown.
  7. Allow to cool, then cut into brownies.
Notes
  1. Store in container.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 So let’s begin baking these beauties.  

 
Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!You want to use cake mix for these, the Funfetti or Confetti variety.  I used Confetti.  It’s the same thing.  It’s  made of rainbows and it makes me very happy!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
What else makes me happy? Additional rainbow sprinkles and white chocolate chips.   


Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!Mix cake mix, oil, egg and milk together…


Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!To this beautiful mixture.  Now take a spoon and eat it.  I’m kidding.  No, I’m not.  Really, I’m not.


Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!Then add your white chocolate chips and sprinkles.  This amount of color makes my day happier.


Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!Mix it all around.  Get those sprinkles and chocolate chips mixed in there.


Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!And then take another spoonful because you’ve been a very good (bad) girl.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
Then before you eat all the cake batter, put it in a baking dish.  I used a 11x9ish dish and I feel this made them just the right amount of soft and gooey that I wanted.  Put in the oven.

Now wonder around your house while cake batter fills the air.  During this time I like to lay near the kitchen, close my eyes and enter a magical world of rainbow happiness.  
And when it’s time… 

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
These gorgeous cake batter brownies will appear!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
You want to keep them in the oven just until the edges are very slightly brown.  25-30 minutes, mine took 26 minutes to be very exact.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
Then let them cool.  During this time just sit near them and stare lovingly at them.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
Cats will show up and marvel at the wonder you just created! Then hug your cats because this is a great day.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
Don’t you just love how it bubbles up slightly around the edges to give it a nice soft crust?  Oh it’s lovely.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
When they’re cool, you can cut into brownies.  You can cut the into small squares or go big.   
Then serve yourself one as soon as possible.  It’s like when you’re on a airplane and they tell you to first put the oxygen mask on yourself, then your child.  This is the same exact thing.  You eat the first cake batter brownie.  Children come later.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
Can we talk about how gooey the middles are?  It’s the perfect combination.  The edges are firm, enough to cut and move around, but the middles still have that cake batter that brings sunshine to my life.
Hello Pretty Princess!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
When Matthew got home, the first thing he asked was “What is that smell?”.  I answered “Perfection”. Then smiled creepily because I was in a sweet high coma.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
These are perfect for parties, dessert after dinner, a gift to your friend (you can sneak one two before giving) or just a Thursday because Wednesday wasn’t a good day.

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!
And when there’s only one left, please wrestle anyone in your way to get it!

Confetti Sprinkle Cake Batter Brownies - these are ooey gooey good!

Overnight Cookie Dough Oatmeal

Did you ever wake up in the morning and the last thing you want to do is make breakfast? Actually, the last thing you want to do is wake up, but after that.. you just don’t want to make anything.  As some of you know my go to breakfast is my usual breakfast sandwich, and although it’s quick to make, sometimes I just want breakfast in 10 seconds.  My solution?  Overnight cookie dough oatmeal.  Get ready… this oatmeal is magical!

Knowing you will want a few extra minutes to sleep, or knowing you are going to have a hectic morning, or just knowing this oatmeal is so darn good you want to plan in advance, this is a overnight recipe.  Before you go to sleep, stir together all these ingredients, it takes 2 minutes.  Throw it in the fridge.  When you wake up the next morning, splash a little bit of milk on top, and eat away.  It’s that easy!

Can I tell you how much this breakfast fills me as well?   This breakfast easily gets me through until lunch wanting no snacks in between.  And because the oatmeal has peanut butter in it and tastes like cookie dough, it’s like a breakfast dessert.  Dessert for breakfast – can life be any grander?

blogIMG_2511

Overnight Cookie Dough Oatmeal
Print
Ingredients
  1. 3/4 cup old fashioned oats
  2. 1/2 cup milk
  3. 1 1/2 tablespoon peanut butter (you can use another nut butter of your choice if you'd like)
  4. 2 teaspoons brown sugar
  5. 1 teaspoon flax seeds
  6. 1/8 teaspoon cinnamon
  7. topping to your liking
Instructions
  1. Stir all ingredients together in a bowl.
  2. Cover bowl with lid, put in refrigerator overnight.
  3. Right before eating, add a small splash of milk and mix again.
  4. Add toppings that you'd like!
Notes
  1. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
blogIMG_2477
For this recipe you need flax seeds.  I didn’t know much about flax seeds, but here’s what I found out: they rule.   Putting them in the overnight oatmeal is going to make the oats thicken, so they aren’t runny.  You can also add them to muffin and cookie recipes.  And because of how little you use, this bag is going to last me at a long time.  Flax seeds are a good investment.

blogIMG_2485
Just a side note, Matthew’s younger brother was terrified of the Quaker Oats man as a kid.  Matthew (because he’s a loving brother) still sometimes sends him Quaker Oats wrapped up as a gift (to terrify him more).

blogIMG_2490
Night before, easy.  Just put all your ingredients in a bowl.   

blogIMG_2495
Then mix it all around.  If you notice, it looks runny because of the milk.  Your flax seeds are going to take care of that though and thicken it!

blogIMG_2510
The next morning, thick!  Delicious! I add a little splash of milk, stir it around, then it’s breakfast time.

blogIMG_2511
You an eat it plain, it’s delicious that way, or you can add a topping. Topping ideas: sliced bananas, dried or fresh berries, shredded coconut, pumpkin seeds, chocolate chips. 

blogIMG_2516
I love some dried blueberries so that’s what I added.

blogIMG_2514
Enjoy your breakfast! This one is a keeper.

 blogIMG_2503
Here’s some flowers I picked to start the day off bright too!

What’s your favorite oatmeal topping?

Preserving Strawberries, Kale and Basil

As the garden season takes off, I will be doing a series of posts on how to preserve everything you grow so you can enjoy them now and many months later.   We won’t let any of our hard work that went into planting and caring for these plants go to waste here!

I often say “I garden because I cook”.    My love for being in the kitchen goes hand in hand with getting my nails dirty pushing down seeds.    My fulltime job is being an artist with my partner Matthew, and I would say our “day job” couldn’t be farther away from gardening and cooking.   Did you ever go from shooting a pair of shoes that cost close to your monthly rent, to sprinkling manure over your soil?    But it’s amazing because away from the stressful world of advertising, fashion and due dates, there is the kitchen and garden.    These are the stress-free zones for me.  Sure, there comes stress like weather that can destroy crops, oven temperatures that can burn cookie bottoms – but those are all you, noone is judging.  It’s just you with your apron or garden raincoat on, singing along to a rap tune, cats at your feet, enjoying your time.   One hour we can be in our home, sending over files to complete a job.  But wait, the creative director didn’t like that change, so now redo those last 8 hours you spent cutting it together.  Take a deep breath.  Eat a cookie.  Then go up to the garden.  None of this stress exists there.  You can just sit in your garden, with NYC surrounding you, listen to the hum of police sirens (it turns into a hum after you’ve lived here for a while) and forget about everything else.  I love it.

Here are other reasons why I love bringing these worlds of gardening and cooking together:

-You learn where everything comes from.  Did you know Brussels Sprouts grow the way they do? I didn’t either!    By gardening you see the process from seed to harvest, it often surprises you!
-You respect everything you grow.   Those pumpkins that I grew? They came from me pollinating them for a week straight at 5:30AM in the morning.   Those tomatoes that are beautiful red and perfect?   They stayed alive because you ran out into the pouring rain to make sure their windblocker fabric was up and everything was secure.    Those sugar snap peas?  Do you know how long they take to pick? Oh my!
-You try new vegetables.   I hated lettuce before we had our garden, now I’m like a rabbit where Matthew has to shoo me away.    I never tried radishes before, now I eat them whole.  
-This results into trying new dishes in the kitchen.  Pesto? Never made before, except now I have about 10 different recipes for it with every different plant.   I scour websites and cookbooks looking for new ways to use tomatoes, broccoli, carrots.  Dinner, Lunch, Desserts – I try it all!    The most important part is starting with a base you love.  So grow what you like!  
-Preserve! Preserve! Preserve!   This is the big one for me.  There are a few weeks in July and August that I am spending many hours every single day preserving our tomatoes to last us (forever).  So you just grew those kale plants – but did you have any idea how much kale grows on a plant? Or those edamame plants that I grew last year – did I know that I would get 20 pounds of edamame, all at once?  What are you going to do?  Well you just spent so much time and energy and love on these plants to grow great vegetables so now we’re not going to let it go to waste! Oh no we aren’t!  We are going to preserve it!    Did you know I had to buy my first can of diced tomatoes earlier this month because I had enough saved from last summer’s harvest?  Do you know how awesome of a feeling that is to have fresh vegetables you grew in your freezer all winter long?  Oh it’s snowing out and 3 degrees, let me just grab a extra fresh pack of frozen green beans that I grew a few months back.  *High 5’s*

 I spend quite a bit of time preserving everything we grow, and figuring out new ways to try.  One year I went as crazy as literally not wasting any of the broccoli plants, by finding ways to use the leaves and chop up the stems.    I blanch, I freeze whole, I puree,  I turn into sauces, I chop, I husk, I dry.  I do whatever it takes to preserve everything.   This post will be dedicated to strawberries, kale and basil.    Sometimes in future posts, I will give you another idea for the same vegetable.  There are many ways to preserve each plant, so I want to share some options for whatever is best for you in your kitchen. 🙂

Strawberries
Who doesn’t love strawberries?  And is there anything better than a sweet strawberry picked right off the vine and plopped straight into your mouth?  Oh yum!  But what happens when you are are harvesting pounds of strawberries?  Or what happens when you go the grocery store and find out that they are selling pints of strawberries for 89 cents.  Buy a bunch, we can keep your strawberry love stocked up for months!

We are going to freeze strawberries.   Strawberries keep in a freezer for a long time, I’m talking  a year.  Amazing, right?

What can we do with frozen strawberries? Well I’m glad you asked.
Smoothies!  My favorite.  Throw frozen strawberries in your blender and continue as usual in creating your favorite smoothie.
-Throw them into pies.
-Strawberry jelly!
-Strawberry sauce! Blend them up and pour over ice cream, cakes and waffles.
-Strawberry butter.  Yup,  you heard me right!
-Make strawberry bread.
-Strawberry salad.

Here are your beautiful strawberries.  
preserveIMG_2394
Seriously, aren’t they the most loveliest things in the world?   I hope one day I can be at least 1% cool and classy as strawberries.
Now you want to wash them, wash them real good.
preserveIMG_2396
Then once they are washed, you want to hull them.  Basically you want to rip off their green tops and cores.  You can do this a variety of ways with special tools, or just a knife.  Personally I just use my finger nails to get in there.   Then lay them on a cookie sheet and let freeze.    Once they are frozen, put them into freezer bags.  
preserveIMG_2398
Then when you need some strawberries, take them out of your freezer and bask in the glory of them!  Use them however you want.  I will be making myself one happy strawberry smoothie. 🙂
preserveIMG_2464


Kale
Kale, the winner of everything cool in 2013. Do you hear all the buzz about kale?  What a popular guy.    It seems to be the king of greens!  One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.  Can we say it’s healthy?  


So what to do with kale?  When you’ve eaten your share of fresh raw kale, let’s figure out ways to preserve it, so you can be eating this vegetable powerhouse for months to come!
I like to make kale cubes, which is basically kale all chopped up, frozen into cubes.  It’s all kale, nothing else added in. 

What you can do with those frozen kale cubes?
-Smoothies! Again!  Want a real pick me up?  Throw a kale cube into your next smoothie.  
-Defrost and mix into pasta.  Warm through.  
-Throw a cube or two into any soup or stew.   Just a little bit of frozen kale goes a long way in getting your vitamins in!
-Defrost and mix with meats to make delicious ravioli.
-Defrost and mix with meats to make delicious meatballs!

Kale!  You hearty animal you (not really a animal). 
preserveIMG_2400
I destem it.  I do this with my hands too, I just rip it off.  Maybe I’m the animal here.  Then I rip it into pieces to fit it into my food processor.preserveIMG_2401
A few pulses later and your once entire food process cup hardly has any kale in it.  Kale likes to shrink.  preserveIMG_2403
Then spoon it out and throw in some ice cube trays.
preserveIMG_2406
Fill them up to the top.    A entire bushel of kale filled up one ice cube tray, so pack it down.  Now put into the freezer.
preserveIMG_2407
Once they’re frozen, poke them out with a fork.    I find it works best to let them sit on your counter for a few minutes, then poke them out.  They defrost pretty quickly for you to grab one out of the tray.  From here you can keep them in the tray and use as you want, or throw them in freezer bags.
preserveIMG_2468
Because you packed them in, they stay in cube form nicely.preserveIMG_2475

 

Basil
Who else loves the smell of basil?  I love picking fresh basil and putting it in pasta, and especially on pizza! A slice of margarita pizza with basil is the key to my pizza loving heart.   But what do you do when you have pounds of basil and you can’t eat 8 pizzas a nights (don’t try this, just believe me).  You can dry it!
I love dried herbs.  Almost 80% of the time if a recipe calls for fresh herbs, I will ignore it and use dried herbs.  Why? Because I know the dried herbs are ones I grew, loved and they will taste just as good in the dish!  
What can you do with dried basil?
-Any dish call for fresh basil? You can substitute with dried basil.
-Use in any tomato pasta.
-Sprinkle over each lasagna layer.
-Sprinkle over pizza.
-Use in rices.
-Use in a varieties of stews and soups for extra seasoning.
-Use in pasta salad.
-Sprinkle on garlic bread.

So let’s pick your basil!  What you want to do is wash it, then let dry.  I do this by putting it on paper towel sheets and then help blotting excess water on top.  Let dry completely.
preserveIMG_2410
Then find a space of your home that you want to smell like basil for the next few weeks.  Grab a rubber band and hang on something.  We have screws in the top of our loft that we drilled in just for drying herbs.  This is at the very front entrance of our loft, so as soon as you walk in… it’s fresh city USA.preserveIMG_2412
Then just let dry until they are completely brittle.  If the basil seems “fresh” and flexible they aren’t dry enough.  You basically want them to the point of if you touched a leaf, it would crack.  You can see in the top right of this picture I have some dried oregano ready to go.  
preserveIMG_2414
Then pick the leaves off the plant (do this over a bowl, the leaves are going to fall apart beautifully).  Throw in your food processor and you’re done.  If you don’t have a food processor, just crumble with your fingers.  Now you have dried basil ready for whenever you want!preserveIMG_2467

 

Banana, Strawberry, Pineapple Smoothie

The last few afternoons I have been craving a smoothie.  We’ve been hard at work gardening and all I want is a cold “pick me up” when I’m exhausted.  This does the trick!  The best thing about this recipe is that you can match fruit to your liking and create your own. Other examples:  banana, orange, pear watermelon, kiwi banana, orange, strawberries banana, blueberries watermelon, orange, pineapple banana, apple, orange pineapple, kiwi orange, strawberries banana, peach strawberry, banana blueberries, apple, banana banana, cherries pineapple, blueberries blueberry, pomegranate, banana There are so many more variations.  Isn’t it amazing?   I also love this recipe because it gets rid of any fruit where you aren’t sure what to do with.  Many times I’m left with a few random strawberries, blueberries, blackberries, a banana that is very ripe, half an orange, etc.    Put all the soon to go bad fruits in your blender and you’ll quickly have a delicious drink.

Read More

Tri Color Pasta Salad

As I’m writing this, it’s raining.  It’s a dreary morning.  The sky is grey, the weather requires a sweater, the “drip drip” sound is heard on the windows.   May brings rain showers, and it’s definitely brought rain this past week.  It seems like this week it was either extra sunny to the point of sunburn, or you needed a umbrella.    Even when I wake up in the morning and check the weather, it would give me high hopes, then afternoon would come and suddenly I’d get a unexpected alert on my phone “Rain is coming”.  By the way, who else sets up weather alerts on their phone? We do it for the garden.  It’s good to know when a heavy storm or high winds are about to roll in, gives us a few minutes to throw on some shoes and get up to the garden to protect it.    With all the rain I needed some cheerful colors in my life, and something that reminds me of picnics in the park or on the roof.  I made pasta salad.   What kind of memories does pasta salad give you?  As a kid pasta salad was always served at family picnics, it was a fork happy staple of my youth.

 The great thing about pasta salad is once you have the basics of pasta, salad dressing, herbs – the vegetables are really up to you.  There needs some type of tomatoes (I prefer halved grape tomatoes).   There needs to be celery chopped up.   What else?  Well that’s up to you.  You can add carrots.  You can add onions.  You can add broccoli.  You can add chopped up cauliflower.  You can can add black olives (yum!).  Mushrooms are always a hit too, especially when they get marinated by the salad dressing.  Peas, corn, sundried tomatoes, chopped up kale – throw in whatever you  like.   To finish it all, you need some type of cheese to sprinkle all over, I like to add some shredded mozzarella.   How do you like your pasta salad?

You can make your pasta salad with a wide variety of noodles, so use what you like.  I’ve been making our pasta salad with tri color rotini pasta.  The extra color  kick of this pasta makes it special in my opinion.   Bow ties and penne pasta are great too!

Finally, pasta salad is a favorite because you can make it advance.  You want it chilled, so all the pasta and vegetables pick up that salad dressing taste.  Plus when it’s a hot summer day, a little chilled pasta salad will bring your spirits up.    You can make this a few hours in advance, or even the day before.  If I have leftovers, I will eat it for a few days after.   The celery stays crunchy, I love that.  

So go ahead, let’s make it feel like summer and make some pasta salad.  

blogIMG_1974blogIMG_1978

 

Tri Color Pasta Salad
Print
Ingredients
  1. 12 oz bag of tri color rotini pasta
  2. 1/2 cup Italian salad dressing
  3. 3 stalks of celery (chopped up)
  4. 1 pint of cherry or grape tomatoes (halved)
  5. 1/2 cup sliced black olives
  6. 1/2 cup shredded mozzarella
  7. 1 tablespoon dried basil
  8. 1 tablespoon dried oregano
Instructions
  1. Prepare your pasta as directed. Drain.
  2. Put your pasta in a big bowl.
  3. Add your chopped vegetables, salad dressing and dried herbs.
  4. Mix together so everything is coated in salad dressing.
  5. Add in your mozzarella cheese, toss around.
  6. Cover, put in fridge to chill.
  7. Enjoy!
Notes
  1. If your pasta salad looks a little dry when it comes out of the fridge, add a tablespoon of salad dressing and mix.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

blogIMG_1970
Pretty vegetables.  I love black olives, but Matthew hates them.  When he eats pasta salad, it’s just a bowl left of black olives.  Then  I steal his bowl and eat them all.

blogIMG_1968
Tri color pasta – it’s a beauty, isn’t it?

blogIMG_1971
This serves up a big fresh bowl of pasta salad.  

blogIMG_1976
This can be a side dish or main dish.  In my opinion, it makes a great dinner!

Slow Cooker Pot Roast

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband’s favorite meal, and our family loves the leftovers! 

A few weeks ago Matthew turned 30 and because it was his birthday I asked him to pick out any meal he wanted.  We could go somewhere, I could travel to South Brooklyn and bring back some of the best pizza in the world, we could take out – the choice was his.  What did he decide?  Homemade slow cooked pot roast.  This is a recipe that I have been making for a while now but we don’t have it that often.  Every time we have it, we both swoon at the dinner table discussing how moist and soft the meat is.  It just falls apart! It’s like magic.  And the gravy that it creates while sitting in the crockpot all day, oh my.    So I made it for his birthday and then we both sat at the dinner table, forks in hand, eyes closed, pot roast in mouth….. What a birthday dinner!

I love meals that you can throw in your crockpot, let sit all day, then you come back and somehow it transforms into one of the best meals.   You can customize this meal with vegetables on the side that you throw in the crockpot as well.  I prefer carrots and celery, but this time I threw in mushrooms as well which might have been the best idea I had all week.  If you aren’t having mashed potatoes on the side, throw in some cut up potatoes in the crockpot too!

 If you are cooking for a couple people (2 or 3) this recipe will easily last you a few meals.  We often have this 3x in a row using the leftovers for roast beef sandwiches which are equally delicious.

Might I recommend you serve creamy mashed potatoes on the side?  Please do! 

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

Slow Cooker Pot Roast
Print
Ingredients
  1. 3.5 pound pot roast
  2. 2 cans of condensed cream of mushroom soup
  3. 1 package dry onion beef soup mix
  4. 3/4 cup water
  5. flour and rosemary to cover
  6. chopped vegetables of your choice
Instructions
  1. Cover pot roast in light flour and then add a pinch of rosemary on all sides.
  2. Pan fry pot roast until it’s a light brown.
  3. In a slow cooker, mix mushroom soup, dry onion mix and water together.
  4. Add pot roast into slow cooker and cover with soup mixture.
  5. Cook on high for 3 hours.
  6. Change temperature and cook on low for 4.5 hours.
  7. Add your vegetables to the slow cooker 3 hours before it’s done. I recommend potatoes, onions, carrots, celery and mushrooms *See note for mushrooms*
  8. Enjoy!
Notes
  1. If you are using mushrooms, only add them when there is 30 minutes left.
  2. In a hurry? Cook on high for 4.5 hours.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Here’s all your pot roast ingredients, nothing too fancy here.

 A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Before we put it in the crockpot we are going to pan fry it.   Lightly dust it with some flour.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then put some dried rosemary on top.  By pan frying it first we are going to lock in all the flavors and yummy juices that we want.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
So throw it in a pan and cook until all sides are lightly browned.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Keep flipping every single side.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Even right side up!

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The smell of rosemary through your house is worth the extra work to pan fry it first.

While it’s browning, prepare your other ingredients in your crockpot (or slow cooker as you might call it).

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Add in your cream of mushroom soup, beef onion mix and water.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then stir it all around.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Once your pot roast is all browned (and beautiful might I add)..

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then carefully transfer it to your crockpot.  There lower it in.  During this step I’m always 100% sure I am going to drop it on the ground. 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then cover it with your wet ingredients.  Make sure to completely cover the roast. 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then put on high for 3 hours.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Once 3 hours is up, then turn it on low for 4.5 more hours.  You can see after 3 hours how nicely it’s looking with the soup mixture you added.  The smell too! 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Add your vegetables in 3 hours before it’s done.  Add in carrots, celery, potatoes, onions – whatever you want.  Note: If you are adding mushrooms, only add them 30 minutes before it’s done completely.

And when it’s done….

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Just take a minute and admire the masterpiece of your slow cooked pot roast.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Bask in the beauty of this roast.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
And those vegetables, how pretty are they? Especially those mushrooms.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
This roast is a keeper.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
And when you slice through it, it will be like cutting butter.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The meat falls apart in a moment of glory.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The meat is moist and has so much flavor due to the slow cooking.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Enjoy your dinner!

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy    

Do you love delicious and easy recipes?

I think you do. Do you want recipes, like Easy Slow Cooker Cabbage Roll Casserole, Creamy Cherry Tomato Sauce and Chocolate Donut recipes sent to your inbox? Sign up for the Brooklyn Farm Girl newsletter and I will send you my newest recipes, gardening tips and other updates.

You can also follow me on Facebook for daily recipe updates!

This information will never be shared.