Easy Fall Baked Brie

Ingredients:

1 8-ounce wheel of brie cheese
1 tablespoon butter
½ cup chopped pecans
½ cup honey
2 ½ teaspoons fresh chopped rosemary and/or thyme
salt and pepper to taste

Simple Steps:

Preheat your oven to 350*F. Place the wheel of cheese in the middle of a four-sided baking dish and cook for 12-14 minutes. Remove from heat and let sit for 5 minutes to cool a bit.
While the brie is cooking, make the pecan and honey sauce. Melt the butter in a small saucepan over medium-low heat and add the pecans. Allow the pecans to cook for 5-6 minutes, until they have softened and become fragrant.
Add the honey, fresh chopped herbs, and salt and pepper, stir, and allow to heat until it starts to bubble. Remove from heat.
Once the cheese has set to cool for 5 minutes, spoon the honey pecan sauce overtop the brie and serve while still warm.

Link to original recipe: https://blessherheartyall.com/easy-fall-baked-brie

Blueberry Banana Oat Bars

Blueberry Banana Oat Bars
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 12 bars

Ingredients

FOR THE BLUEBERRY CHIA JAM:
2 cups blueberries, fresh or frozen*
2 Tbsp maple syrup
2 Tbsp chia seeds

FOR THE BARS:
2 cups rolled oats (gluten-free, if needed), divided
1 tsp baking powder
2 medium-size ripe bananas, mashed (~1 cup)
1/4 cup maple syrup
1 tsp vanilla extract

Directions

MAKE THE BLUEBERRY CHIA JAM:
Add the blueberries and maple syrup to a medium saucepan set over medium heat. Heat until the berries begin to release their liquid, about 5 – 15 minutes depending on whether or not they were thawed first. Bring to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes. Use your spoon to break them apart further if desired.
(Note: You can also use 3/4 cup store-bought jam if you don’t have time to make your own.)
Stir in the chia seeds, continuing to cook for another 5 minutes. Remove from heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make it the night before I’m planning on making these bars.

MAKE THE BARS:
Preheat your oven to 375F (190C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
Place 1 cup of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining oats and baking powder, mixing well.
Add the mashed bananas, maple syrup, and vanilla extract, and mix until everything is well combined and a dough is formed.
Transfer 2/3 of the dough into your prepared baking pan, using a spatula to ensure that it is spread evenly. Spoon the chia jam over the surface, and use a spatula or knife to spread it evenly, making sure to only go within 1/4 inch of the edge to prevent the jam from burning. Spoon the remaining oat mixture on top, using your spatula to spread it around.
Bake for 30 minutes, until the center has set and the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Use a star[ knife to cut them into individual bars and store them in an airtight container at room temperature for up to 5 days.

Find the original recipe at: https://www.yummly.com/recipe/Blueberry-Banana-Oat-Bars-2563439

Chocolate Chip Zucchini Bread

Ingredients

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 teaspoon sodium bicarbonate

• 3 eggs

• 2 cups white-colored sugar

• 1 cup vegetable oil

• 2 teaspoons vanilla flavoring

• 2 cups grated zucchini

• 1 cup chopped pecans

• 1 cup semisweet choc chips

• 1 tablespoon orange zest

• Whipped cream, for serving

• Zucchini ribbons, for servingInstructions

Directions

1. Preheat oven to 350 degrees.
Grease (2) 9 by 5-inch loaf pans.

2. Sift together flour, baking powder, salt, spices and sodium bicarbonate.

3. Inside a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, choc chips. and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

4. Bake for 50 minutes, or until a toothpick placed in the center pulls up clean. Remove loaves from pans. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Find the original recipe at: http://bestcookideas.com/bread/8408-easy-recipe-for-chocolate-chip-zucchini-bread.html

Cheese Popcorn with Havarti

View fullsize

Preparation

1. Add oil and popcorn to a pan and put on the lid.

2. Turn to medium heat and wait for the corn to pop.

3. Once the kernels have finished popping, pour the popcorn into a bowl.

4. Add salt, thyme leaves and smoked paprika.

5. Gently turn and add grated Castello® Creamy Havarti and stir again until the popcorn is covered in the cheddar and spices.

6. Microwave popcorn can also be used, just be aware if they are pre-salted, in which case, merely add smoked paprika, thyme and cheddar when mixing.

Recipe courtesy of https://www.castellocheese.com/en-us/recipes/cheese-popcorn-with-havarti/

German Beer Cheese Spread

View fullsize

Ingredients

• 1 pound sharp cheddar cheese, cut into 1/2-inch cubes

• 1 tablespoon Worcestershire sauce

• 1-1/2 teaspoons prepared mustard

• 1 small garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 2/3 cup German beer or nonalcoholic beer

• Assorted crackers or vegetables

Total Time

Prep/Total Time: 15 min.

Makes

2-1/2 cups

Directions

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt, and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.

• Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Find the original recipe at https://www.tasteofhome.com/recipes/german-beer-cheese-spread/

Vegan Turmeric Sunshine Hummus

View fullsize

INGREDIENTS

1 (15 ounce) can low-sodium organic chickpeas, drained    

   (reserve the liquid, measuring out 1/4 cup of it)

1/2 large lemon, juiced

1/4 cup olive oil (plus more for garnishing)

1 large clove of garlic, finely chopped

1 TBSP tahini, sunflower or almond butter

1 tsp. ground turmeric

1/4 tsp. sea salt

Paprika, for garnishing

INSTRUCTIONS

1. COMBINE all ingredients, except for the remaining reserved chickpea liquid, in a mixing bowl.

2. PURÉE with a stick or immersion blender until smooth, adding 1/8 cup of the reserved chickpea liquid at a time, if the hummus mixture is too dry.

3. Alternatively, PURÉE mixture in a food processor or high-speed blender until smooth (again, adding additional liquid, if need be).

4. SPOON hummus into a pretty serving bowl, making a shallow 

well with the back of your spoon in the center.

5. FILL the well with a good-quality olive oil and sprinkle with paprika.

For the original recipe visit: https://simplemills.com/Recipes/Turmeric-Garlic-Hummus.aspx