TIP GARDEN

Blueberry Cream Cheese Bundt Cake

2026-07-10T06:00:00.000-04:00

This Blueberry Cream Cheese Bundt Cake is a summer treat! Perfect to take along to a potluck or cookout.

Our family goes berry and peach picking every summer. I usually make blueberry muffins, but this summer my husband requested a blueberry cake . I teeny muffin recipe to work as a Bundt cake.

This cake turned out , light, moist , thanks to the cream cheese, and bursting with flavor!

Here’s the recipe card :

I found a beautiful 1930-1940’s vintage Ovenex starburst Bundt pan in a 2nd hand shop that reminds me of my grandma’s and had to have it. It was simple , but I could tell had made many cakes over the last 70 years. I can’t wait to add a few more years too it’s legacy.

With cream cheese as a base to the cake it adds such a creamy rich flavor, yet the texture is light with a hint of lemon to brighten it.

The cake came out beautifully , and the fresh picked blueberries added the perfect burst of flavor. You could top with a powdered sugar / lemon juice glaze , but I love the classic dusting of powdered sugar like my grandma did! I hope this brings back memories for days gone by for you too.

Slowdown, grab a cup of tea, & a sliver of summer blueberry cake and treat yourself to a quiet moment in your day.

Recipe:

Printable copy

Blueberry Cream Cheese Bundt Cake.

Ingredients

¾ cup vegetable oil
1½ cups sugar
8 oz. cream cheese , softened
2 eggs
1½ teaspoons vanilla
1½ teaspoons lemon zest
2¼ cups all-purpose flour
2¼ teaspoons baking powder
⅜ teaspoon salt (or a scant ½ teaspoon)
¾ cup buttermilk
1½ cups blueberries

Directions :

Preheat oven to 350 degrees
Prepare Bundt pan by thoroughly coating with shortening into every crevice and then coating in a tablespoon or 2 of flour.
Mix together in mixing bowl the oil, cream cheese sugar, buttermilk till well blended.
Add in eggs , vanilla & lemon zest.mix till blended.
Add in dry ingredients and blend well.
Toss blueberries in flour to coat , then gently fold into the batter.
Pour into prepared pan.

Baking time

Bake 45–55 minutes.
It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid hitting a blueberry).

Cooling

This is especially important with Bundt cakes:

Let it cool in the pan 15–20 minutes.
Then invert onto a wire rack. Cooling too briefly can cause sticking, while cooling too long can also make it harder to release.

Optional finishing touches

Dust with powdered sugar for a simple, classic look.
Or drizzle with a lemon glaze (powdered sugar + fresh lemon juice + a little zest) once completely cool.
Or serve slices with a dollop of whipped cream and fresh blueberries.

Blackberry Lemonade

2026-07-03T17:23:59.503-04:00

A refreshing summer favorite, homemade blackberry lemonade. Made fresh with handpicked blackberries and lemon juice.

This is my go to recipe for hosting book club and showers. I recently made it to host a farmers market themed shower for future foster parents. We had fruits and herbs to add your self to infuse their drinks.

Grab frozen blackberries from the store for an easy shortcut. I keep a bag on hand for this or a quick skillet cobbler.

Blackberry Lemonade printable https://docs.google.com/document/d/159nSuHbI9Xma2mZIUNzarUsEXMsKd4vlBosy2U3dOIo/edit?usp=drivesdk

Blackberry Lemonade

INGREDIENTS

▢ 1 3/4 cups + 2 Tablespoons granulated sugar or sugar substitute that measures equal to sugar such as monk fruit

▢ 2 cups blackberries

▢ 2 cups fresh squeezed lemon juice from about 10-12 lemons

▢ 8-10 cups water

▢ Ice

▢ Lemon slices and blackberries for garnish

INSTRUCTIONS

In a medium saucepan over medium heat, combine 1 ¾ cups sugar and 1 cup of water. Heat, stirring occasionally, until sugar is completely dissolved. Remove from heat and cool completely.

1 ¾ cups + 2 Tablespoons granulated sugar

In a blender, combine blackberries with the remaining 2 tablespoons of sugar. Blend until pureed. Press blackberry puree through a fine mesh sieve to get as much liquid through as possible, then discard solids

2 cups blackberries

Combine the blackberry puree with the simple syrup, lemon juice, and water in a large pitcher. Stir well. Serve with ice, sliced lemons, and blackberries for garnish.

2 cups fresh squeezed lemon juice, 8-10 cups water, Ice, Lemon slices and blackberries

Old Fashioned Peach Jam

2026-06-27T10:30:20.678-04:00

There is something special about slowing down long enough to make jam the old-fashioned way. The fragrance of simmering peaches fills the kitchen, and each jar becomes a little taste of summer to enjoy long after the season has passed.” 🍑

I make my jam without buying packets of pectin and just using the natural pectin in the fruit. It is easier quicker when I have fruit on hand that I wanna make a jam. It is a softer set than jams made with Store-Bought pectin. It’s how my grandma taught me & Ilove that it connects me back to my memories with her in the kitchen .

I have started infusing my jams with herbal tea. For this jam I used peach teabags along with lemon ginger teabags, but a citrus teabag would also be wonderful. Just steep them in the cooking fruit for about 10 to 15 minutes in a teabag and then remove.

Link to print or save google doc recipe: https://docs.google.com/document/d/14vCE27mU6xcJhYm0YW_w1nfOo0oCd89jQdCz_BzcfFI/edit?usp=drivesdk

🍑 Jan’s Peach Tea Jam

Made without added pectin and slow cooked the old-fashioned way, this peach jam celebrates the simple goodness of ripe summer peaches. A gentle infusion of peach and lemon ginger herbal teas adds just a hint of warmth and brightness, creating a homemade jam that’s as comforting as it is delicious.

Yield: About 5–6 half-pint jars

(Ingredients and directions remain the same.)

Freezer Plate Test

Before you begin cooking, place a small plate in the freezer.

To test the jam:

Spoon a small amount onto the chilled plate.
Let it sit for about 30 seconds.
Push it gently with your finger.
If the surface wrinkles and the jam holds its shape without immediately flowing back together, it’s ready.

If it is still too thin, continue cooking for a few more minutes and test again.

To Water-Bath Can

While the jam is cooking, prepare a boiling water canner and heat clean half-pint jars according to the manufacturer’s directions.
Ladle the hot jam into hot jars, leaving ¼ inch headspace.
Remove air bubbles and wipe the jar rims with a clean, damp cloth.
Apply lids and screw bands until fingertip tight.
Process the jars in a boiling water canner for 10 minutes (adjust for altitude if you live above 1,000 feet).
Turn off the heat and let the jars rest in the canner for 5 minutes before removing them.
Cool undisturbed for 12–24 hours. Check that each lid has sealed before storing.

Store sealed jars in a cool, dark place for up to 1 year.

To Freeze

Allow the jam to cool completely before transferring it to freezer-safe containers or jars, leaving about ½ inch headspace for expansion. Refrigerate for up to 3 weeks or freeze for up to 1 year.

🍑 Jan’s Kitchen Notes

A few slightly underripe peaches will help the jam set naturally because they contain more natural pectin.
Stir frequently during the final stages of cooking to prevent scorching as the jam thickens.
The peach herbal tea gently deepens the fruit flavor, while the lemon ginger tea adds a delicate brightness without overpowering the peaches.
This jam has a softer, more traditional texture than commercial pectin jams—just like many family recipes passed down through generations.
The flavor becomes even richer after resting for a day or two.

Swedish Raspberry filled Shortbread Cookies

2024-06-09T14:38:00.007-04:00

Swedish Raspberry filled Shortbread Cookies

Ingredients:

2-2 1/2 cups flour

1 cup butter, softened

1/2 cup sugar

1/3 cup raspberry jam

1 cup powdered sugar

1 tsp almond extract

2-3 teaspoons water

Directions: In large bowl blend butter and sugar.

Add flour and mix well.

Chill dough covered at least 1 hour or overnight is best.

Preheat oven to 350% divide dough into 6 equal parts on parchment paper lined baking sheet..

Roll or pat each part into a strip about 1 1/2 inches wide by 12 inches long. (may want to refrigerate dough you aren't ready to roll out yet, till ready.)

Using finger make a slight indention down center of each strip. Fill with jam, do not over fill, a little goes a long way!

Bake 350 degrees for 10-12 minutes: Do NOT let start to brown.

remove from oven do NOT remove from pan.

Mix powdered sugar, almond extract and water for glaze. Drizzle glaze while bars are still warm (but not hot).

Cut strips into 1 inch diagonal slices. Number of Servings: Preparation Time: Category:

Loaded Asparagus

2023-04-11T16:40:00.002-04:00

This loaded Asparagus recipe will win over even your pickiest eaters!

With a creamy ranch sauce , melted cheese and bacon, this is a crowd pleaser. Make ahead and bake 20 minutes and this is one great spring and summer side dish!

Printable Copy

Loaded Asparagus

Ingredients:
1½ pounds fresh asparagus trimmed
½ cup mayonnaise
1½ Tbsp ranch dressing mix
½ cup shredded cheddar cheese
½ cup chopped cooked bacon

Instructions:
Preheat oven to 350ºF.
Place asparagus in a lightly greased 9x13x2-inch baking dish.
In a small bowl, combine mayonnaise and ranch dressing mix. Spread mayonnaise mixture over asparagus.
Sprinkle cheddar cheese and bacon over mayonnaise.
Bake, uncovered, for 20 to 25 minutes.

Friday Feature: Dove Shampoo and Conditioner

2022-09-16T12:00:00.002-04:00

I have not done a Friday Feature in forever! I have found a product that I love and want to share it with you. Today it is Dove’s new line of Shampoo and conditioner.

I do not get paid, nor am an affiliate for this company in any way, they don’t even know I exist. I will always tell you if I am getting paid to promote a product. I just happen to love this one and wanted to share it.

My hair is naturally curly, with loose curls and I do use a flat iron on occasion to tame it’s wild ways! I’m also letting the gray grow in naturally, i don’t dye my hair and am finding my hair texture way more frizzy. Living in the southeast, the humidity effects it also.

I chose Dove’s Intensive Repair . I am getting the softness, moisture, and healthy hair like an appointment with my stylist! You know how you can’t stop touching your hair after a hair appointment, because it just feels fantastic? This happens with Dove hair care also!

I also love the price! The salon quality for the price?? Game changer!

Skillet Upside Down Apple Pancake

2022-09-11T21:41:00.023-04:00

This easy upside skillet pancake, is the perfect thing to serve for Breakfast or Brunch!

My husband saw a recipe for this scrumptious Apple upside down pancake somewhere on you tube and decided to surprise me with it, on an evening I wasn't feeling very well.

It was light, fluffy, and just right in sweetness level. The "cake" is from pancake batter, so isn't overly sweet. The skillet fried apples add the perfect balance to the light , fluffy, and moist pancake. He did use a "cinnamon roll" complete pancake mix , but any kind will do fine!

I would love to have has taken a photo of the whole skillet cake, but he cut and served it to me , before I even knew he had made it!, so real life, unstaged photos here!

Printable Copy

Upside Down Apple Pancake

Ingredients:

2 medium apples peeled, sliced
3 tablespoons Brown Sugar
2 tablespoons unsalted butter
1/2 ground cinnamon
1 cup complete pancake mix
1 cup water

Instructions:

Heat skillet over medium heat. Add apples, sugar, butter and Cinnamon.
Cook 2-3 minutes, or until bubbly and apples are softened.
Whisk together pancake mix and water in separate bowl
. Pour over apples, spreading batter out to cover apples .
Place pan in oven and bake 20 minutes, or until pancake is se
t. Remove from oven and let cool 5 minutes.
Use a spatula to loosen pancake from skillet.
Place large plate over top of skillet and flip to release pancake onto plate.

Apple Hand Pies

2022-08-28T17:18:00.000-04:00

These Apple Hand Pies (A.K.A. Turnovers) are easy to make and will bring all the wonderful flavors of fall right into your hands.

I made these semi easy by using store bought pie crusts, but you can make your own. You can also use a can of store bought pie filling,but I have apples to use up so I made a quick pie filling by hand.

Jan's Tip: My homemade pie filling here, is not my traditional making a full apple pie recipe. Today's version is my favorite for hand pies, it doesn't end up with too much liquid/pie filling goo, just enough so it doesn't squirt out all over your hands while you eat it.

Apple Hand Pies
makes 4 pies

Ingredients:
2 store bought pie crusts or homemade pie crusts rolled out
1 can pie filling or make your own (I will show you mine)
Cinnamon
1 cup powdered confectioners sugar
2 Tablespoons milk (or water)

Directions:

To make your own pie filling:
Peel and chop 2 large or 4 small apples
Sprinkle in 1 teaspoon cinnamon, 1/4 cup brown sugar, 2 Tablespoons dry tapioca pudding
Toss all ingredients to mix and pour into oven proof skillet.

Bake 350 degrees for 30 minutes till apples are tender and juice is set into a sauce.

To Make Pies:
Preheat oven to 350 degrees
Line baking sheet with parchment paper (optional)
Unroll store bought pie crusts and cut each one in half
Top each half with approximately 1/2 cup of pie filling, near the top of each half circle.

Fold up the bottom of each half over the top of the pie filling.

Pinch the edges together to seal the pie.
(forgot to take a picture! Sorry!)

Bake pies for approx. 15 minutes till crust is baked through ,but not turning brown yet.
While pies are baking mix together glaze of powdered sugar and milk (or water) in small bowl and set aside till pies are done.

When pies are removed from oven, drizzle or brush glaze over the hot pies.
Let cool slightly before eating!

Crock Pot Apple BBQ Pork Tenderloin

2022-08-26T00:00:00.000-04:00

This crock pot recipe for apple bbq pork tenderloin is a perfect addition to your fall/winter menu. I love the easiness of the Crock Pot and the wonderful sweetness of fall apples mixed with tangy barbecue sauce, slow cooked over a mild pork tenderloin.

With only a few ingredients that you usually have on hand, this is a great recipe to throw in the crockpot in the morning, and come home to in the evening.

I threw my pork tenderloin in completely frozen, since I' d be gone all day, but thaw it ahead of time if you need it done in a few hours. This is great with boneless skinless chicken breasts also.

Jan's Tip: If you can not find chunky applesauce, you can use regular applesauce and throw in a peeled, chopped fresh apple or even stir in some apple pie filling or canned apples too.

Printable Recipe:

Crock Pot Apple BBQ Pork Tenderloin

Ingredients:
1-2 lb. pork tenderloin

1 cup chunky applesauce

1 cup barbecue saue

2 Tablespoons minsed dried onions (or fresh)

Instructions:

Place Pork Tenderloin in crock pot.
In mixing bowl mix together, applesauce, barbecue sauce and onions.
Pour sauce over the pork tenderloin.
Cook fo r6-8 hours on low or 3-4 hours on high.
Serve over a bed of rice or pasta
Drizzle a little of the remaining sauce from the crockpot over the rice/noodles.

Sugar Free Apple Pie with Crumble Topping

2022-08-21T13:05:00.000-04:00

Whether you are a diabetic like my husband, or just wanting to enjoy a dessert with less sugar, this apple pie recipe will let you enjoy a scrumptious sweet treat without all the refined sugar. Since the apples play the starring role in this pie, and not the sugar, the choice of apples is critical.

This recipe does have a little brown sugar in the "splenda' brown sugar mixture for the crumble topping. This is a mixture of sugar free and real brown sugar, but this is the only added sugar in the entire recipe.

My husband prefers this for his birthday cake. He has a September birthday, so with Apples in season, this makes it an easy "cake" to make him!

Jan's Tips:
Tapioca: This comes in those tiny red boxes in the pudding aisle at the store. It us used to help thicken the apple juices into a beautiful pie filling! I use it in my peach cobblers too! It's my secret weapon!(shh, don't tell anyone!)

Sweetener to the Apple? I do not add any extra sugar substitute or sweetener to my apples. I just let the apples be sweet enough on their own. Especially when I use my favorite.. Envy Brand, Honeycrisp. , but feel free to sprinkle in any sugar substitute or even drizzle in some honey to your apples if you prefer a bit of extra sweetness. The Crumble topping provides enough extra sweetness for my hubby.

Baking Time: My oven seems to require at least 75 min to get my apples to tender, sometimes even a bit longer, but i start checking at about 50 minutes. by poking into the pie wth a fork and see if they are "fork" tender.

Let's get baking!

print recipe

Sugar Free Apple Pie with Crumble Topping

by September-24-2018

A diabetic friendly dessert that has all the flavor of an autumn apple pie with a wonderful crumble topping!

Ingredients

1 prepared pie crust
6 apples, peeled, cored, and sliced
2 Tablespoons Tapioca pudding powder
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 Stick Butter softened
1 cup oats
1/2 cup brown sugar substitute
1 teaspoon Vanilla

Instructions

Preheat oven to 350 degree's. Line 9 inch pie plate with prepared pie crustIn large mixing bowl add sliced, peeled apples.Sprinkle tapioca powder over apples.Sprinkle cinnamon and nutmed over apples. Stir to combine all ingredients well.Pour apple slices into pie crust, arranging slices to fit and pile high as needed. (They'll shrink and settle with baking)In small bowl, combine butter, oats, and brown sugar. Mix until well blended.Sprinkle small "plops" of the oatmeal topping all over the apples, making sure to cover evenly.Bake 60- 75 minutes till apples are cooked through and tender.

Yield: 1 9 " pie

Summer Squash Enchiliadas with Jack Chili Sauce

2022-08-13T08:33:00.000-04:00

I am sitting down to eat this scrumptious dinner tonight thanks to my Aunt Karen! She shared this wonderful summer recipe in our old Family Cookbook years ago.

Can I just say her Jack Chili Sauce makes the recipe? OK she called it spice sauce but with Monterey Jack Cheese and Chili powder playing starring roles I thought I'd rename it. It is a must!

Jan's Tips: I double the sauce recipe. but that is personal preference for me. I used 2 teaspoons total Chili powder in the double batch of sauce. I used a cheddar-jack cheese mix because that's what I had on hand.

Printable Copy

Summer Squash Enchiladas

Ingredients:

3/4 C. chopped onion

3 C. chopped yellow summer squash or zucchini

2 cloves garlic minced

1 Tablespoon oil

4 oz. can chopped green chili's

8 (6-7 inch) flour tortillas

1 batch (I make it a double) Jack Chili Sauce (recipe below)

1 1/2 c. chopped tomatoes

Directions:

In Large skillet over medium heat heat oil, onion and garlic for 2 minutes. Add squash. Cover and let cook 3-5 minutes or until tender, stir occasionally. If any liquid in skillet drain. Add 1/2 of the green chili's and stir to mix. Turn off heat and set skillet aside till later

Make Jack Chili Sauce. (See recipe below)

Lightly spray a 9x13 baking dish with non stick spray.

Stir 1/3 (I think I probably stirred in about 1 1/2 cups) of the prepared Jack Chili Sauce into the squash mixture. Fill each tortilla with 1/3 cup of squash filling. roll up. Place seam side down in baking dish. top with remaining sauce. Cover and bake at 400° for 30 min or until hot and bubbly.

Top with diced tomatoes and remaining chili peppers .

Jack Chili Sauce

2 Tablespoons melted butter or margarine

1/2 teaspoons chili powder

1/8 teaspoon pepper

2 Tablespoons flour

1/4 teaspoon salt

1 Cup Milk

1 Cup Monterey Jack Cheese.

Stir all ingredients except the cheese together and cook over medium heat until hot and bubbly and starting to thicken slightly. Stir in 1 cup Cheese until melted.

Peach Blueberry Upside Down Cake

2022-08-09T22:19:00.000-04:00

Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.

Upside Cakes get their name,by putting the glaze and fruits on the bottom of the pan, then the cake batter. After baking you carefully flip the cake out onto the serving platter to reveal the fruit & glaze topping.

A traditional upside cake is pineapple with cherries, but I wanted to put a fresh springtime spin on it and use peaches and blueberries. The cake itself is absolutley delightful. It is a lightly sweet cake which balances the brown sugar and sweetness of the peaches and blueberries perfectly. It is a super soft, moist, and airy texture that your fork just slides through like butter, This one is totally a keeper.

Grab a good vanilla ice cream to serve along side this cake if you like, it would be a great addition.

Also, the recipe calls for almond extract which I love, but I bet a lemon extract would also be a refreshing addition with the blueberries also. What about some fresh apricot halves instead of the peaches? feel free to play around with this recipe just a bit!

Now.. let's get baking!

Yield: 8 -10 Servings

Peach Blueberry Upside Cake

prep time: 5 minscook time: 40 minstotal time: 45 mins

Peach Blueberry Upside Down Cake is light airy, flavorful cake with a colorful fruit and brown sugar glaze baked right in.

ingredients:

Topping:
1 stick ( 8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1 ( 15 oz) can sliced peaches drained
1/2 cup fresh blueberries
Cake:
1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons ) unsalted butter, softened
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs
3/4 cup milk
1/2 teaspoon vinegar

instructions:

Preheat oven to 375 degrees.
Topping:
In an ovenproof non stick skillet (at least 2 inches deep) or well seasoned 10 inch cast iron skillet, Heat the butter over moderate heat until melted. Reduce heat to low and sprinkle brown sugar over the butter. Cook without stirring for 3 minutes. Not all the sugar will be melted.
Removed from heat. and arrange peaches on top of sugar mixture. Arrange blueberries decoratively around peaches. Set aside.
Cake:
Combine flour, baking powder, baking soda and salt in a bowl, whisk to combine, set aside.
Add in butter, sugar, eggs, and extracts until creamy. Add in milk and vinegar.
Gently spoon batter over the fruit and spread evenly, being careful not to disturb or move the fruit around.
Bake 40 mins or until cake is golden brown and springy to the touch, or till a wooden skewer inserted in center comes out clean.
Let cake cool in pan on a rack for 15 minutes.
Run a knife along edges of pan. Invert a serving platter on top of pan, keeping platter and pan firmly pressed together, invert cake onto platter. '
Carefully lift pan from cake. Serve warm, with ice cream (if desired).

Created using The Recipes Generator

Versatile Pumpkin Cake or Bread Recipe

2022-02-06T11:00:00.002-05:00

This versatile Pumpkin recipe makes the perfect soft, fluffy, moist Pumpkin cake or Pumpkin Bread. This is going to be the one recipe you keep on hand. It can be made into a 9x 13 pan for cake, or 2 loaf pans for 2 loaves of pumpkin bread. Just a dollop of whip cream is all you need!

It's a very cold and snowy beginning to 2022 here in Virginia. It snowed AGAIN this weekend, and all I wanted was comfort food. I made a batch of Sweet Potato Black Bean Chili and this pumpkin cake to get us through, and they kept me warm heart and soul!

First of all, it's truly the softest, fluffiest, moistest pumpkin cake or bread I 've ever had. I love those quick and easy boxes of pumpkin bread you can buy in the stores like everyone, but this one is so much better, I don't think I'll ever go back.

Jan's Tip's:

You can pour this into a 9 x13 cake pan like I did today, or 2 loaf pans to make 2 loaves of bread.
Spoon flour into your measuring cup by hand, to keep your flour airy and light. If you just scoop it from the container with your measuring cup, it presses it down, and you use more flour than you actually need, making it a bit drier and denser.
Don't over mix this. Just mix to combine and get it in the pan and start baking. you want a soft , airy, almost "mousse" like texture to the batter, and overmixing it will deflate that.
Feel free to add in chocolate chips or nuts, or dust it with powdered sugar after it cools. Play around with that a bit.

Let's get baking!

Printable Copy

Pumpkin Cake /Bread

makes 1 cake or 2 loaves.

Ingredients:

1 1/2 sticks (or 3/4 cup) softened butter (I used 1 stick of butter and 1/4 cup of butter / olive oil spreadable blend)
2 cups sugar
2 eggs
1 (15 oz) can pumpkin 100% pure (not pumpkin pie mix)
2 cups flour (spoon it into your measuring cup to keep it light and airy)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice

Directions:

Preheat oven to 325°. Spray baking pan (s) with non stick cooking spray.
In a mixing bowl, beat together butter & sugar till combined.
add in eggs and Pumpkin and blend till well combined.
add in dry ingredients including any optional add in's, and mix just until combined, do not overmix.
Pour batter into prepared pan(s) . if making 2 l oaves of bread,
divide batter equally between the 2 loaf pans.
Bake cake 40 minutes or until toothpick inserted into center comes out clean.
Bake bread : 60 minutes or until toothpick inserted into center comes out clean.

Sweet Potato Black Bean Chili

2022-01-30T17:02:00.002-05:00

Sweet Potatoes, Black Beans, and a traditional Chili flavor combine into a soup that will warm you from the inside out.

I am on a health journey, not to make any drastic changes that I can't keep up with forever, but to simply start making a turn to eating a more plants and whole grains diet with certain meats sparingly. My meat & Potatoes loving husband is on board if I am willing to compromise on occasion for him. To that end. I added Turkey Sausage to this version. He was quite skeptical before he tasted it, but he actually loved it!

I will for sure make this version every few times we make chili!, actually I am thinking of making another batch and store in individual serving containers for the freezer . I work from home now, and lunches has been my biggest issue of healthier eating. I need it fast and don't want to hunt around. So if I have this soup ready to heat and eat ,I think I'll be more successful.

Let's get this Soup going!

Printable copy

Sweet Potato Black Bean Chili

serves 8-10

Ingredients:

2 cups peeled and diced sweet potatoes
1 can (15 oz) black beans, ,drained and rinsed
2 cups (16 oz) of chicken stock
2 cans (16 oz) chili seasoned tomatoes
1 medium onion diced small
2 cloves garlic minced
Optional : 1 lb. turkey sausage or Soy crumbles (cooked, drained & crumbled)

Directions:

Cook and crumble any sausage (if using ) and set aside.
In large soup pot (or crock pot set to low) add all ingredients, stir to combined.
cook on medium low heat for 1 hour, and then switch to warm/ simmer till serving.
if cooking in slow cooker, cook on low 4 hours, or until sweet potatoes are tender.
Serve Warm.

Grinch Fruit Kabobs

2021-12-19T11:06:00.001-05:00

This fun holiday treat is fun for all ages! Perfect healthier treat options for the holidays, that any age will enjoy. fruit kabobs to look like the grinch will be instantly recognized and enjoyed at any gathering.

I did not create this idea, I found it on a facebook group I follow about living a cozy , "hygge" life. (don't you love when you fall into a place where everyone is nice and supportive?)

I made these little fruit kabobs for my grandchildren whille they were down here for a day during the holidays. We put on the "original" The Grinch Stole Christmas movie, piled blankets and every pillow in the house on the flour for a snuggly good time.

I made grnich cocoa bombs that my niece made for me , into fun cups of Grinchy cocoa, in grinch cups I found at a craft store.

and I made them these fruit kabobs for snacks. Let's just say.. these snacks stole the show ! They couldn't get enough of them!

They would be perfect to take to holiday party or work gathering, or as a "work gift" for the crew placed into the break room.

Jan's Tips:

the skewers i used where a bit to wide, and it would split the banana slices. (the kids didnt' mind , but I did) and regular toothpicks use the entire picks, without being able to use a bit of it as a "handle" . you do want to find, toothpick's that are longer.. so like a small hors d'oeuvre picks.

Smaller to medium strawberries are best. the larger ones are harder to eat off the skewers, adn don't look right with the scale of the other fruits.

If not eating right away, I would spritz some lemon juice on the banana slices to decrease browning.

Lets get cooking!

PRINTABLE LINK

Grinch Fruit Kabobs

Ingredients;

1 pack of long hors d'oeuvres skewers.

1 bag small mini marshmallows

1 bag green seedless grapes

1 package of fresh ripe, small - medium sized strawberries

1-2 ripe or slightly under ripe marshmallows.

Optional 2 tablespoons lemon juice

Directions:

Slice the top plus about ¼ inch of strawberry off the top of the berry.

Rinse and destem grapes.

Slice a banana into ¼ inch slices. Dunk in lemon juice if not serving right away.

To assemble:

Feed a skewer through the end of a grape, ,sliding grape down skewer about half way.

Feed skewer through a slice of banana till it rest on top of the grape.

Feed skewer through cut side of strawberry till the cut end of strawberry rests on banana (pointy end up!)

Feed mini marshmallow onto skewer till it rests on top of the pointy end of strawberry.

Con’t with add’ls skewers till desired amount of kabobs are done.

Serve immediately or store in covered container in fridge till serving.

Versatile Vanilla Almond Cookie

2021-12-12T11:06:00.001-05:00

Having one tasty , yet versatile cookie recipe for cut out sugar cookies cookies , slice and back butter cookies, Thumbprint cookies and more makes holiday baking so easy. This lovely cookie with a hint of almond, is th perfect blend of soft sugar cookie & a tradiontial butter cookies. The flavor is perfect for young and young at heart.

This cookie recipe really is that one Vanilla cookie recipe to keep on hand for all your cookie baking needs! The key is the almond extract to help it have a bit more depth of flavor. Also to follow a few tips to make it successful.

Jan's Tip's:

Use cold butter, straight from the refrigerator.
Chill your dough as soon as it's mixed for 30 minutes.
Use as little flour as necessary for any rolling & cutting.
Your goal in baking time is NO light browning, pull out cookie after approximatelyl 7-9 minutes, look for a slightly underdone cookie. It will finish baking while it cools on the warm pan.

This cookie dough can be rolled out and cut with cookie cutters for decorating.

as we do with our grandchildren every year.

They may be rolled into 1 1/2 inch wide long logs and chilled before slicing into small rounnds and baking for a lovely butter cookie, my favorite it to drizzle with chocolate adn sprinkle with almond slices, or dip half the cookie in chocalate. hmmm.. I wonder if I cut them thinner and made jam sandwich cookies out of them??

Roll into 1 inch balls and press center with thumb for thumbprint cookies. Fill with raspberry, Strawberry, apricot, or my favorite: Cranberry -Orange Marmalade.

Next try? I am going ot see about making them snickerdoodled.. I believe they will be really yummy!

What else can we make with this dough?

Let's get baking!

Printable copy

Versatile Vanilla Almond Cookie

Ingredients:

3 cups all purpose flour

2 teaspoons baking powder

2 sticks (1 cup salted , cold butter , cut into chunks.

1 egg

1 tsp. Vanilla extract

1 tsp Almond extract

No salt needed since using salted butter.

Instructions:

Preheat over to 350 degrees F.

Line cookie sheet with silicone backing mat (or parchment paper)

In mixing bowl mix sugar and butter 1 -2 minutes till it is fluffy. (you want it light in texture don’t skimp on your mixing time here.)

Add in egg and both extracts, mix to blend.

On low speed of your mixer add in flour, baking powder, just until blended, do NOT over mix here.

On lightly floured surface, work dough into a smooth ball. You want dough to feel like playdough, not sticky and not crumbly after you smooth it into a nice ball.

Roll out dough for cut out cookies on lightly floured surface, or roll dough into balls for thumbprint cookies (then press center and fill with ¼ tsp. Jam, . For slice and bake cookies roll into two 1 ½” wide logs approximately 6 inches long each. Slice ¼ “ wide .

Place cookies on prepared baking sheet , and place sheet in freezer for 10 minutes.

Place slightly frozen cookies into middle rack of oven. Bake 7- 9 minutes approximately.

They should seem slightly underdone when removed, to rest. They will finish baking and set

While cooling. (no browned bottoms or edges!)

Remove to cooling rack after 5 minutes or so. Complete any decorating.

Chicken Tortellini Soup with Kale and Parmesan

2021-09-05T13:49:00.001-04:00

Chicken Tortellini Soup with Kale and Paremsan (and bacon!) is so creamy and full of flavor it will quickly be in regular rotation on your menu!

It's September, and that means the start of Soup Weather! Nothing beats a warm bowl of soup on a chili day to warm you up! The base of this soup is so good, you can play with the ingredients! Instead of toretillini, try gnocchi or ravioli. Instead of chicken, use Italian sausage. Instead of Kale use Spinach.

My husband fell in love with this soup the first time he tasted it. I made a batch , to send up to my daughter-in-law while recovering from some surgery. There was just enough left over for us to have a light supper. One bite, and he was in love! He is now having me make again this week, but with italian sausage.

This soup just screams comfort, and is perfect for taking a batch to a neighbor or someone in need, I promise, they will love it.

Jan's Tips:

I started with a store bought rotisserie chicken that I deboned and shredded, (i keep bags in the freezer) , but feel free to cook this in the slowcooker, with some chicken breasts. Just lightly shred the chicken into pieces, when cooked through, and make the soup from there, till it's all cooked through, warm and ready to eat.

Mirepoix is the french flavor base mix of carrots, celery, & onion. I don't use a lot of celery, and hate buying an entire stock just for dicing up one rib. In the produce section you can usually find a container of premade mix ready to go, as well as in the freezer section. You can also premake a bunch yourself and store in the freezer, so you can just pull out what you need when you are ready to make soups, to save time and energy at dinner time.

Let's get cooking:

Printable Copy

Chicken Tortellini Soup with Kale and Parmesan

Ingredients:

2 cups shredded/ diced rotisserie chicken
1/2 cup Mirepoix mix (diced carrots, celery & onion)
3 cloves garlic minced
1 Tablespoon Italian Seasononing
2 Tsp. olive or avacado Oil
4 cups chicken broth
3 Tbsp. corn starch
2 cups cream (or half and half)
4 strips of bacon, cooked crispy and crumbled
1 lb. package of tortellini (any flavor)
6 oz. frozen chopped kale (I buy a 12 oz bag and use about half) (Or can use 4 fresh leaves chopped)
1/ 2 cup grated parmesan

Directions:

In large Cooking pot over medium heat, add in oil, garlic, cooking till tender, add in the Mirapoix, stirring 1-2 minutes .
Add in Chicken Broth, stirring to blend, then add in corn starch, blending well.
Add in diced chicken, and italian seasoning.
in microwave safe bowl, heat the cream for 1 minute (it will curdle if it is cold when poured into soup)
stir in warmed cream, add in the bacon, tortellini, Parmesan and kale. Let it cook for 10 minutes, till tortellini is cooked through and soup is warm.

Instant pot Homemade Spaghetti Sauce

2021-07-29T20:43:00.001-04:00

Making Homemade Spaghetti Sause in your Instant pot from fresh garden tomatoes is as easy as plop, set, cook, and blend!

I literally have tomatoes coming out of my ears! My sweet neighbor planted our garden for us, from leftover plants he had, and has been tending it for us , while we work like crazy this summer! I tease him he is sharing cropping! Our coworkers can't take any more, neighbors are full to the brim, and this weekend I have someone from our free fridge community coming to harvest peppers, and tomatoes for loading our multiple free refrigerators around town. I love them,, it's a donate what you can, take what you need based system, all set up during covid-19, and all sorts of wonderful foods are available in areas of town that are "food deserts" with not as much fresh produce or grocers available.

And. I still have enough to make several batches of homemade pasta sauce! I have a batch started now, while I type this!

I do it the easy way. .no peeling or deseeding the tomatoes. I blend the peels right up after they cook, and no one even knows they are in the sauce. You can run the sauce through a fine mesh strainer if you like to pull out the seeds, but at this point, I don't even bother.

I keep my ingredients simple. My husband is diabetic, so no sugar added, just a bit of olive oil, pinch of salt, italian seasoning, and minced garlic, and if I have onions and peppers ready in the garden, or carrots, or other veggies, I'll toss those in too!

You can preserve your finished sauce by canning it, but I put it in bags or canning jars and freeze it most of the time. I like to keep a few small jars for "pizza " making, so I don't thaw a whole big container, to make pizza or for dipping sauce.

Here's how to make it in the instant pot.

Printable Copy

Instant Pot Homemade Spaghetti Sauce

Ingredients:

4-5 lbs. fresh Roma tomatoes (about 20-25 for me)
1/2 cup water
1 medium onion diced.
2 Tablespoons olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp Italian Seasoning or handful of fresh herbs chopped: (basil, oregano, rosemary, thyme,)
Optional: diced or shredded carrots, zucchini , green peppers

Instructions:

Press the saute button on your instant pot and and preheat. Make sure to press "adjust" button and set saute to highest setting.
When hot, ,add olive oil, onions, and garlic, saute till softened, about 8 minutes.
Add in any optional vegetables such as diced peppers, carrots, zucchini , saute 5 minutes.
Add in whole tomatoes and water. Cut into small pieces as needed to fit your instant pot. Mix as you can with other ingredients.
Replace lid, press "Manuel or Pressure cook" and set to high pressure.
Set timer for 20 minutes.
If you have trouble with pot pressurizing, you can add another 1/4 or 1/2 cup of water.
When finished do either a quick release or slow, natural release.
Add in salt , and Italian seasoning.
Use an immersion blender to blend into a sauce. (as smooth or chunky as you like) .
You can transfer to a regular blender if needed, but be careful due to how hot the sauce is.
Once cool, pack into quart sized storage containers for your freezer, leaving 1 inch of space at top for expansion when it freezes.

How to Air Fry Pot Stickers

2021-07-19T22:04:00.000-04:00

Air frying Pot Stickers or Asian Dumplings, are quick to make and are a wonderful snack or light meal.

My husband and I are always looking for healthier yet fun snacks to eat while watching movies together. We finally decided to try air frying some pot stickers we had in the freezer. I think we loved them better than are favorite egg rolls!

We used Trader Joe's Chicken Gyoza Pot Stickers. They are frozen, fully cooked, ready to heat and eat! Besides being delicious this means we aren't worried about cooking raw chicken all the way through. We just need to get them hot and crispy!

We use a Ninja Foodie XL.. We are not a paid sponsor and are not receiving anything for this post, I am just sharing the name of the air fryer with you, if it helps you in working with your own air fryer at home.

It only takes a few minutes and 2 ingredients to make them! Let's get started.

Air Fryer Pot Stickers

Ingredients:

1 16 oz. bag Pot Stickers
Olive Oil cooking oil in spray spritzer (or non stick cooking spray)
Sprinkle of salt.
Dipping sauces as desired

Directions:

Preheat Air fryer on Air Crisp setting to 390° .
Lightly spray all sides of pot stickers with Olive Oil.
Place in air fryer, and set timer for 8-10 minutes.
Remove from air fryer, Sprinkle lightly with salt.
Serve with dipping sauces.

Fruit Salad with Gingerale Dressing

2021-07-04T13:22:00.001-04:00

This fresh fruit salad is elevated up a notch with a homemade Ginger syrup dressing that has hints of lime and honey, to make any occasion special when you serve it.

Several times a year I stop to make homemade ginger syrup to store in my fridge. It makes homemade Gingerale or a lovely hot ginger tea for soothing nausea. It also works beautifully on this fruit salad, which I try to use whenever I have a batch ready, but I will also share my quick store bought version for this fruit salad when I don't have time to make a syrup batch.

This fruit salad can be made with any combinations of fruits. Peaches are a week or two away from pick your own season here, so I don't have any to add ,but they would be amazing in this! I used what I had in the fridge: Fresh Pineapple, Strawberries, Green Grapes, Blueberries. Feel free to play with it!

Let's get making this recipe!

Printable Copy

Fruit Salad with Gingerale Dressing

Serves 6-8

Ingredients:

1 fresh pineapple peeled ,, cored and diced. (I buy it peeled & cored from the produce section)
1 qt. strawberries, halved
1 1/2 cups green grapes halved
1 - 1/4 cups blueberries
any other fruits you want; bananas, peaches, kiwi, orange slices
Optional : mint leaves

Ginger Dressing:

If not making my homemade Ginger syrup from scratch, here is my go to quick dressing:

1/3 cup Quick Gingerale
2 Tablespoons Honey
2 Tablespoons Lime Juice

Directions:

In large serving bowl wth a airtight lid, mix together the prepared fruit. Set aside.
In small bowl mix together the gingerale, honey and lime juice., whisk till blended well.
Pour syrup over the fruit and stir gently to cover fruit.
Sprinkle with mint leaves if using them.
Store in fridge for at least 1 hour till serving time.

Chorizo , Elote Roasted Corn, and Chili Lime Zucchini Skillet Dinner

2021-06-28T19:04:00.004-04:00

This savory skillet dinner is full of all the street corn and south west flavors you love, in a 20 minute skillet meal.

My daughter and I ate brunch recently at a lovely restaurant that had an elote fire roasted corn and Chorizo sausage hash. My daughter loved it and we started plotting to recreate it. In the mean time our garden bounty of summer squash was rolling in. I had a garden party pot luck to attend and decided to do a savory vegetable dish, with street corn, summer squash in a chili lime dressing. The party got cancelled and ultimately I decided to blend the two ideas into a fun, flavor filled, yet vegetable based skillet meal.

Jan's Tips: make some cornbread on the side with a drizzle of honey. It will balance out all the savory flavors.
this is not spicy, but flavorful. I am a "mild" loving person, and I can handle the flavor explosion this dish brings.

Printable Copy

Chorizo, Elote Roasted Corn, and Chili Lime Zuchinni Skillet Dinner

Servings 4-6

Ingredients:

2 cloves garlic , minced
1 teaspoon Elote seasoning. (I got mine at Trader Joes)
1 lb. Chorizo Sausage
2 medium zuchhinni/ summer squash sliced into even, ,round "coins"
1 10 oz bag frozen Mexican style fire roasted corn. (I use Traders Joe's)
1 cup cherry or grape tomatoes sliced in half
1/2 cup Feta Cheese
Optional:: for spicier dish: 1 fresh jalepeno, seeds and ribs removed, finely chopped.

Chili Lime Vinaigrette:

3 Tbsp. olive oil
2 Tbsp. lime juice
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin
Optional: 2 Tblsp finely chopped fresh chopped cilantro

Instructions:

Heat 1 Tbsp. oil in a large skillet over medium heat . Cook Chorizo Sausage till done, remove from skillet. leaving drippings in the pan.
Add garlic and zucchini cooking 5 minutes, till almost tender.
Add optional jalapeno cook 2 minutes. Add in corn and sprinkle with Elote seasoning, cooking approximately 1 minute till heated through. turn off the heat .
In small bowl prepare Chili Lime dressing by whisking together all the dressing ingredients and stir into the skillet mixing well.
Sprinkle on tomatoes, feta cheese, and extra cilantro if desired . (My roasted corn came with a pack of Cojita cheese, I served that in a bowl at the table for people to use as desired.)
Serve with cornbread drizzled with honey.

Top 5 Side dishes for a Barbecue

2021-05-16T12:44:00.003-04:00

It's almost time for cookout season, and now that we can more safely celebrate together with family outside for barbecues after this pandemic the past year, it's nice to dust off some great side dishes to serve along side some great barbecue.

Chili Cornbread Salad (photo credit taste of home)

Here are some of my top family recipes and most popular here at Tip Garden. .I promise, they are easy to make and even someone who thinks of themselves as a beginner or "non" cook, can do these and will get rave reviews!

Turning Pork & Beans into Homemade Baked Beans

I promise, with a few cans of inexpensive pork and beans, plus a couple of ingredients you probably have on hand, we can turn these into amazing homemade, slow cooked baked beans the short cut way!

Bacon Ranch Potato Salad

This 5 ingredient potato salad, can be served warm or chilled. You can't go wrong!

My recipe is for serving warm, but my daughter loves to serve ot chilled.

She just pre cubes the potatoes before boiling then cools them completely before mixing up the salad. It's so good either way! Anyone can make this one, but beware, you will be asked to bring it to every occasion!

Baked Summer Squash with Bacon

This simple vegetable dish will have everyone coming back for more! Simmered in the oven with smoky crispy bacon and a bit of butter, salt & pepper, what is not to love? I promise this one is a go to for bringing to cookouts all summer long!

Strawberry Applesauce

This refreshing fruity side will be loved by young and old! My picture shows it blended smooth, but leaving it a bit chunkier is great too! grab some apples, a pack of fresh strawberries, and let's bring something fresh and light to the cookout! this is also easy for a beginner cook!

Easy Peach Cobbler

Intimidated by trying to match an old fashioned peach cobbler that others are famous for? Don't worry!

This cobbler is easy , a crowd favorite, and a cross between a cobbler and a crumble. It is super addicting and any beginner cook can do this! I promise! grab some peaches and a yellow cake mix and let's get you baking!

Bonus Recipes:

Strawberry, Peaches, & Cream Popsicles with Gingersnap Crumble

Want a fun , yet healthier popsicle to serve the kiddos and or grown ups?

(Leave out the gingersnap cookie crumbles for the kid's if you like)

Strawberry Limeade

Want a fun drink to bring that everyone young & old can enjoy?

Here is my homemade Strawberry Limeade recipe. You can also make a Raspberry Lemonade, delish!

Chili Cornbread Salad

2021-05-09T14:02:00.000-04:00

Photo Credit; Taste of Home, cause everyone was too busy eating Aunt Judy's to take any photos!

My Aunt Judy brought this dish to a Family Reunion a few years back, and it was quite popular, and many requests for the recipe!

With many of being able to safely gather outside socially distanced a bit more, we may be able

to gather in small groups to reunite again with some loved ones. This dish would be perfect to bring along to a gathering.

Judy's Tips: I do gently press it down after the cheese layers to settle it down in a bit since it makes the dish very full.

I made it the day before and it was still great so it can chill longer than the 2 hours.

Printable/ Google Doc Copy

Chili Cornbread Salad

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling

YIELD: 15 servings.

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Directions

Prepare cornbread batter according to package directions.
Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan.
Bake at 400° for 20-25 minutes or until a toothpick inserted comes out clean.
Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9-in. dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,
onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for 2 hours

Photo Credit: taste of home

Turning Canned Pork & Beans to Heavenly Baked Beans

2021-05-09T12:42:00.000-04:00

Did you ever really wonder how to turn a lowly can of pork and beans into a heavenly dish that will have your family and friends coming back for seconds and even thirds, and asking for the recipe? This recipe will be the one that becomes your permanent "assignment" guaranteed!

I'll talk you through how to dress up those cheap pork and beans and turn them into an easy "slow baked" heavenly side dish. The ingredients are that perfect blend you remember your grandma making.

5-10 minutes of prep work and then let your oven or crock pot do the rest! The secret to that slow baked taste is to bake it for about 2 hours. The slow simmer of these simple ingredients will blend and meld them together and give them that old fashioned taste without all the work! I've tweaked the recipe from: threemanycooks.com. and also added in some crock pot directions.

print recipe

Turning Pork and Beans into Heavenly Baked Beans

No one will ever know you didn't start from scratch, as it will have all the full flavor and taste of slow cooked old fashioned baked beans.

Ingredients

6-8 slices Bacon cut in half
1 onion (medium) small diced
1/2 green pepper small diced
3 large (28 oz) cans pork & beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup vinegar (distilled white or apple cider)
2 tsp. dry mustard or 2 Tblspn regular, dijon, or spicy brown

Directions:
If Oven baking instead of Crock Pot: Pre-heat oven to 325 degrees.
In skillet cook bacon. For oven baking the beans cook bacon till about half way cooked and remove from pan. if Crockpot baking the beans then cook bacon all the way through and remove from pan.

In the skillet with the bacon drippings over medium heat cook onions and green peppers till tender (about 5 minutes).
In large mixing bowl combine beans, onions & peppers along with the barbecue sauce, sugar, vinegar, and mustard.

For Oven Baking:
Mix well and pour into large oven proof casserole dish.
Place bacon slices over the top of the beans.
Bake 2 hours, till sauce is thick and consistency of pancake syrup.

For Crock pot:
Mix well and pour into crock pot.
Crumble bacon and sprinkle over the top of the beans.
Place lid on crock pot and cook on low for 2-4 hours.
You may want to remove lid at the 2 hour mark and continue cooking on low if you want to thicken up the sauce a bit more, to the consistency of pancake syrup.

Yield: 12-18 Servings

Maple Glazed Brussels Sprouts in Air Fryer

2021-04-11T17:38:00.001-04:00

Using your air fryer to make delicious Air Fryer Vegetables is a game changer in flavor & saving time! These Maple Glazed Brussels Sprouts roasted in your air fryer are everything you want them to be.

My daughter found the original recipe for oven roasting from @HealthyHappyHome. We had a week late Easter Dinner and I was in charge of a Vegetable. I thought about bringing my glazed green beans which are scrumptious, and that's when she remembered she found this new recipe for glazed Brussels Sprouts, so i gave it a go! Let's just say.. it's a keeper!

I used my Ninja Foodie XL to Air roast them, I am not a paid sponsor, this is just the item Mrs. Claus gave to my hubby for Christmas, and we are learning how to use it. This recipe will work in any airfryer, or roast in a regular oven.. Heck do this on the grill this summer! just adapt it a bit to suit yourself.

Jan's Tip: I used the leftover drippings from the bacon I cooked for the recipe to drizzle over the veggies prior to roasting, rather than the olive oil in the recipe. I love using Olive oil, but had fresh bacon drippings, and used that instead.

I substituted Feta Cheese for the Goat Cheese in the recipe. I just can't handle goat dairy products. But feel free to play around with this, even a Cojita would be great too.

Let's get roasting!

Printable Copy

Maple Glazed Brussels Sprouts

Ingredients:

2 lbs. Brussels Sprouts, cut in half lengthwise.
1/4 of a red onion sliced thin
4 slices thick bacon, cooked and crumbled
2 Tablespoons Bacon Drippings or Olive Oil
2 Tablespoons maple syrup
1/2 cup crumbled feta cheese,
1 cup candied pecans

Directions:

Preheat air fryer to roast setting at 350 degrees.
In mixing bowl stir together prepared Brussels Sprouts and Onions, drizzle on Bacon drippings or Olive Oil and stir to cover well.
When air fryer indicates to add food, spread vegetables into basket / grill plate evenly. Roast for approximately 15 minutes checking half way through to stir. When Sprouts are starting to get tender but also have a lightly browned crisp to the outside, pull them out into a serving bowl.
Stir in Crumbled Bacon, and Candied Pecans. Blend lightly. Drizzle with maple syrup toss lightly to cover. Finish by sprinkling on feta cheese.
Serve Warm.

To Oven Roast in traditional over: 400 degrees for 20 minutes.

TIP GARDEN

Blueberry Cream Cheese Bundt Cake

Blackberry Lemonade

Old Fashioned Peach Jam

Swedish Raspberry filled Shortbread Cookies

Loaded Asparagus

Friday Feature: Dove Shampoo and Conditioner

Skillet Upside Down Apple Pancake

Apple Hand Pies

Crock Pot Apple BBQ Pork Tenderloin

Sugar Free Apple Pie with Crumble Topping

Summer Squash Enchiliadas with Jack Chili Sauce

Peach Blueberry Upside Down Cake

Peach Blueberry Upside Cake

ingredients:

instructions:

Versatile Pumpkin Cake or Bread Recipe

Sweet Potato Black Bean Chili

Grinch Fruit Kabobs

Versatile Vanilla Almond Cookie

Chicken Tortellini Soup with Kale and Parmesan

Instant pot Homemade Spaghetti Sauce

Instructions:

How to Air Fry Pot Stickers

Fruit Salad with Gingerale Dressing

Chorizo , Elote Roasted Corn, and Chili Lime Zucchini Skillet Dinner

Top 5 Side dishes for a Barbecue

Chili Cornbread Salad

Chili Cornbread Salad

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling

YIELD: 15 servings.

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix

1 can (4 ounces) chopped green chilies, undrained

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

Pinch rubbed sage

1 cup mayonnaise

1 cup sour cream

1 envelope ranch salad dressing mix

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (15-1/4 ounces each) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups shredded cheddar cheese

Directions

Turning Canned Pork & Beans to Heavenly Baked Beans

Maple Glazed Brussels Sprouts in Air Fryer