Easy Recipes

Creamy Coffee Banana Smoothie.

 

🥤 Ingredients

Item Quantity Note

Frozen Banana 1 large Provides the creamy, ice-cream-like texture.

Chilled Coffee 1/2 cup Brewed espresso or strong coffee (cooled).

Milk of choice 1/2 cup Almond, oat, or dairy milk work best.

Greek Yogurt 1/4 cup Adds protein and extra thickness.

Nut Butter 1 tbsp Almond or peanut butter (optional, for richness).

Honey or Maple 1 tsp Optional, depending on banana ripeness.

Ice Cubes 1 small handful To keep it frost-chilled.

🥣 Instructions

Prep the Coffee: Ensure your coffee is cold or at least room temperature. Using hot coffee will melt the frozen banana and make the smoothie watery.

 

Combine: Add the frozen banana slices, chilled coffee, milk, yogurt, and sweetener into a high-speed blender.

 

Blend: Start on a low speed and gradually increase to high. Blend until the mixture is completely smooth and those dark “coffee speckles” are evenly distributed.

 

Check Consistency: If it’s too thick, add a splash more milk. If too thin, add another frozen banana chunk or more ice.

 

Garnish: Pour into a glass. As seen in your photo, top with a few whole roasted coffee beans and serve with some fresh banana slices on the side.

 

Pro Tip: For an extra energy boost, you can add a scoop of chocolate or vanilla protein powder to make this a full meal replacement!

Ingredients

1.5 lbs small boiling potatoes, halved

3 tablespoons olive oil + additional to fry tortillas

1 small white onion, thinly sliced

6 medium fresh poblano chiles, roasted and peeled

Salt

8 oz crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese

16 leaves epazote, chopped (optional)

8-12 corn tortillas, lightly fried in olive oil

How To Make Potato Green Chile Tacos

Step 1:

 

Simmer the potatoes in salted water to cover until tender, about 15 minutes.

 

Drain, cool under running water, peel and cut into 1/4-inch dice.

 

Step 2:

 

Heat the oil in a heavy medium-size skillet over medium.

 

Add the onion and potato, and fry, stirring regularly to ensure that nothing sticks to the pan, until the mixture is richly browned, 10 to 15 minutes.

 

Step 3:

 

While the potatoes are browning, seed the chiles and roughly chop.

 

Stir them into the potato mixture with epazote and season with salt to taste.

 

Remove the mixture from the heat and stir in the cheese.

 

Step 4:

 

Fry corn tortillas in olive oil over medium heat.

 

Fill with potato filling, fold in half, and serve with your favorite hot sauce.

 

Frequently Asked Questions:

Can I use a different type of cheese for these tacos?

Yes, you can substitute the Mexican queso fresco with other fresh cheeses such as feta or goat cheese.

 

The choice of cheese can impact the flavor and texture of the tacos.

 

Is epazote necessary for this recipe?

No, epazote is optional. Epazote is an herb commonly used in Mexican cuisine.

 

If you can’t find it, you can omit it or use a substitute herb, like cilantro or oregano, to add some additional flavor.

 

Can I roast the poblanos in advance?

Absolutely. You can roast the poblano chiles ahead of time and store them in an airtight container in the refrigerator until you’re ready to use them in the recipe.

Susan Drees won third place in our “Sure Thing” Potluck Recipe Contest with her Corn Casserole recipe. She says, “This is the one casserole I always serve at potlucks and Thanksgiving. It’s quick to make, tastes great, and leftovers reheat wonderfully.” Now you can try it for yourself!

These Baked Garlic Butter Cheese Bombs make the ultimate appetizer or side dish. With flaky, buttery Pillsbury biscuit dough stuffed with gooey mozzarella cheese, then brushed with melted garlic butter, these cheesy bites are really something, and they will be a huge & probably the biggest hit! They come together quickly, making them great for parties, game days, or just a fun snack.

Instructions

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or grease it lightly.
• Open the refrigerated biscuit dough container and separate the 8 biscuits. Flatten each biscuit slightly to make room for the cheese.
• Cut mozzarella into 8 equal pieces. Place a piece of cheese in the center of each flattened biscuit.
• Fold the edges of the biscuit dough around the cheese and pinch to seal. Roll into smooth balls and place seam-side down on the baking sheet.
• • In a small bowl, mix melted butter, garlic powder, Italian seasoning, and a pinch of salt. Brush generously over each biscuit.
  • Bake for 10-12 minutes, until golden brown and puffed up.
  • Remove from the oven and brush with remaining garlic butter. Serve warm with marinara or ranch for dipping.

  Notes

  For extra flavor, sprinkle Parmesan cheese over the biscuit bombs before baking.

Creamy Ham & Garden Veggie Cheese Bake (Classic Oven Style)

Description

 

This Creamy Ham & Garden Veggie Cheese Bake is a comforting oven-baked dish that brings together savory ham, fresh garden vegetables, and a rich cheesy base made lighter with cottage cheese. It’s perfect for family dinners, meal prep, or casual gatherings. The vegetables add color, texture, and freshness, while the ham provides a satisfying savory bite. Baked until golden and bubbly, this dish delivers warmth and balance in every spoonful without feeling too heavy.

 

Ingredients

 

1 cup cottage cheese

 

1 cup diced cooked ham

 

1 cup shredded cheddar or mozzarella cheese

 

1 cup mixed garden vegetables (bell peppers, zucchini, carrots, peas)

 

3 large eggs

 

½ cup milk

 

1 tablespoon olive oil

 

½ teaspoon salt

 

¼ teaspoon black pepper

 

¼ teaspoon dried oregano or thyme

 

Directions

 

Preheat oven to 180°C (350°F). Lightly grease a baking dish.

 

Heat olive oil in a pan and lightly sauté the vegetables for 3–4 minutes until slightly tender.

 

In a bowl, whisk eggs, milk, salt, pepper, and herbs.

 

Add cottage cheese and mix until smooth.

 

Fold in ham, sautéed vegetables, and half of the shredded cheese.

 

Pour mixture into the prepared baking dish.

 

Sprinkle remaining cheese evenly on top.

 

Bake for 35–40 minutes until set and golden on top.

 

Rest for 5 minutes before serving.

Breakfast is (by far) our favorite meal, so it’s only natural for us to get excited about new and delicious dishes to try. One of our go-tos whenever we try a new place for breakfast is blueberry pancakes, but we veered from our normal order this past weekend and tried this blueberry buttermilk breakfast cake instead. Woah. These moist, cakey bars are not soon to be forgotten, and we fully encourage you to forgo the pancakes in favor of these blueberry bars this weekend. They’re great when they’re hot from the oven – you could even go really crazy and glaze them – and we can report that they’re just as good three days later, cold from the fridge. You can’t go wrong with these bad boys.

Ingredients

• 2 cups fresh blueberries
• 2 cups all-purpose flour, divided
• 1 cup sugar, plus 1 tablespoon
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons lemon zest
• 2 teaspoons baking powder
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon salt
• 1/2 teaspoon cinnamon, optional

How To Make Blueberry Buttermilk Breakfast Cake

• Preheat oven to 350º F and lightly grease a 9×5-inch baking dish with butter or non-stick spray.
• Toss blueberries in 1/4 cup flour until coated, then set aside.
• In a large bowl or mixer, cream together butter, sugar and lemon zest for 3-5 minutes, or until fluffy, and lightened in color.
• Beat in egg, then, once fully incorporated, add in vanilla extract.
• In a separate bowl, whisk together remaining flour, baking powder, salt and cinnamon, if using.
• Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.
• Fold floured blueberries into the batter, then pour it into greased baking dish. Top with 1 tablespoons sugar, then place dish in oven.
• Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
• Remove from oven and transfer to a wire rack to cool (at least 15 minutes).
• Serve warm or at room temperature and enjoy.