spicechicksofdrip

I have seen many versions of this on the internet. Here is my take on this Tex Mex Cheesy Breakfast Casserole!

6 roasted whole Poblanos

1 10oz Queso Fresco

1 cup of Colby Jack shredded Cheese

2 cups of Mozzarella shredded Cheese

12 large eggs

1/4 cup of sour cream

1/4 cup whipping cream

3 Tbsp of salsa

1/2 tsp of baking powder

1 tsp of garlic salt

Pinch of black pepper & salt

1/2 tsp of smoked paprika

4 large croissants or substitute bread or corn tortillas

Optional add in: 2 cups of ground breakfast sausage

Directions:

Oil a large sheet pan. Place poblanos on the sheet. Roast for 10 minutes on 400. Cut the stems & spoon out seeds.

Sprinkle 1 cup of Colby Jack over poblanos. Crack the 12 eggs beat in a large bowl. Add in spices, salsa, sour cream, and whipping cream. Stir until combined. Set aside.

Tear croissants and fill in around the poblanos.

Cranberry and Pumpkin butter are normally on the menu for the holidays, but I’m changing it up this year with CHERRY! I love the Ruby bits of Cherry with bright green flecks of mint. Try all 3 variations: sweet, spicy, & savory!

2 sticks of salted butter

1 8oz cream cheese

1 cup of Morello Cherry Preserves

3 sprigs of mint

For sweet add:

1 tsp vanilla extract

1 tsp almond extract

1 1/2 cups of powdered sugar

*****For spicy & Savory version: add 1 seeded minced jalapeño and omit vanilla & almond extract & powdered sugar.

Add a Pinch of salt

Directions:

Soften butter & cream cheese. Blend together until creamy. Add in Cherry Preserves, almond & vanilla extract. Mince mint and stir in. Lastly, add in powder sugar. Blend until lumps are gone. Refrigerate until serving.

After receiving blood oranges in my Farmer’s Market box shipment, I knew exactly how these beauties should be used. Glorious Margaritas! This recipe makes 2 medium margaritas, or 1 large work of art! No filter on this pic❤️👇🏻Nature is colorful❤️

Ingredients:

3 freshly squeezed blood oranges

Juice of 1 lime

1 shot of orange liquor

1 shot of tequila

a dash of fresh rosemary

3 tsp of agave

1 cup of ice

Directions:

Pour all ingredients into a blender & Blend baby Blend!

Garnish rim with a mixture of sea salt, sugar, and tajin spice!

These cookies bring me back to my childhood days by the creek, walking hand in hand with my grandma. Filled with a whipped buttercream icing, they are addicting. They can also be made gluten free if needed. See the options to substitute in the recipe.

Cookie ingredients

1 cup of salted butter

3/4 cup of brown sugar

1/2 cup granulated sugar

2 large eggs

1 Tbsp of vanilla

1/2 tsp baking soda

1 tsp of cinnamon

1/2 tsp salt

3 cups of quick or old fashioned oatmeal

1 1/2 cups of flour (or substitute with Gluten free baking flour)

1/2 Tbsp of coffee

Directions:

Preheat oven to 350.

Soften butter. Cream butter & sugars together. Add in eggs and vanilla. Add in coffee. Whisk together dry ingredients. Add into dough mixture. Mix until dough comes together. Use a medium truffle scoop, and scoop heaping spoons evenly onto a baking stone, or silicone baking mat. I like to use the mats and place them on a sturdy baking sheet. Place them 1-2 inches a part. Pat down gently. Bake on 350 for 10 minutes. Allow to cool completely before adding icing.

Cream Filling: Best Icing Ever

6 heaping Tablespoons All-purpose Flour (gluten free works too)

1 cup Milk

2 teaspoons Vanilla

1 cup of salted Butter

1 cup Granulated Sugar

Directions:

Whisk flour into milk. Heat slowly in a saucepan until thick. Remove from heat and allow to cool to room temp. Meanwhile whisk 1 cup of softened salted butter on high with 1 cup of sugar for 2 minutes. Add in milk/flour mixture (if cooled). Whip on high until the sugar begins to dissolve and mixture becomes light, airy, and white like whipped icing. This could take up to 5-7 minutes. Add in vanilla and whip until combined. Add 1-2 Tbsp of icing onto cooled cookie. Top with another cookie. Enjoy!!

It’s been a hot minute since we have posted anything. Stuck at home with limited supplies has sparked some new recipes. I can’t keep enough snacks around to keep my teenage boys full. So here is a simple, yet hearty granola bar recipe.

Ingredients

3 1/4 cups old fashioned oats

1/4 cup gluten free flour mix

2 Tbsp flax & hemp, chia

1/2 cup shredded unsweetened coconut

*1/3 cup coconut sugar or omit this part (optional)

1 cup chocolate chips*

1/4 cup cranberries

1/2 teaspoon kosher salt

1/2 cup vegetable oil or coconut oil

1 teaspoon vanilla extract

1/2 cup honey or maple syrup

1/4 cup of nuts

Preparation

1. Preheat oven to 325 F.

2. Combine the first 6 ingredients in a bowl.

3. In a separate bowl, whisk together the remaining ingredients.

4. Pour the wet ingredients over the oat mixture and stir to combine.

5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick or press into a greased 8×8 pan for thick ones

6. Bake for 25 minutes.

7. Allow to cool for 10 minutes. Then cut into bars. Do not remove from the pan yet. The. place them into freezer. Once set, remove gently and wrap individually. Keep refrigerated.

8. Serves 8-12.

* You can substitute raisins or other dried fruit for the chocolate chips.

** Individually wrapped, the bars will remain fresh for several weeks.

Gluten Free & Dairy Free and feeling left out for the holidays? Here is a treat for you!

Dry ingredients:

3 cups of GF flour blend

1 cup of raw sugar plus more for topping

1 tsp baking soda & baking powder

1 tsp of salt

Wet ingredients

1 T vanilla

4 mashed bananas

1 stick of softened vegan butter

1/3 cup of egg whites or 2 eggs

1 Tbsp of honey

2 tsp of coconut oil

1 1/2 cups of mini vegan chocolate chips

Coconut oil for brushing large muffin pans

Directions:

Mash bananas and add sugar. Blend well. Add remaining wet ingredients. Whisk dry ingredients separately. Sift dry ingredients into wet ingredients. Stir well and mix in chocolate chips. Use an ice cream scoop to equally distribute muffin mix into muffin pan. Sprinkle muffin tops with raw sugar. Bake at 350 for 12-15 minutes. Makes 24 muffins, or 2 8 inch breads.