The sugar cookie popcorn ball

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The sugar cookie popcorn ball

  • Author: Kelly Cahoon
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Description

This is what happens when popcorn and sugar cookies have a baby.

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Ingredients

  • 2 Swig social sugar cookies (frosting separated- cookies crumbled) 
  • 12 C popcorn
  • 10oz marshmallows
  • ¼ C butter
  • 1t vanilla
  • Pinch of salt

Instructions

  1. Melt butter, marshmallows, frosting, salt and vanilla
  2. Pour over popcorn
  3. Let cool slightly and roll into balls with well greased hands 
  4. Dip into cookie crumbs and add sprinkles if you’re feeling sassy
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Crepe cake with lemon mascarpone cream

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Crepe cake with lemon mascarpone cream

  • Author: Kelly Cahoon
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Description

Who knew crepe cakes were so deliciously easy?

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Ingredients

  • 2 C flour
  • 4 eggs
  • 1 C water 
  • 1 ½ C milk
  • ¼ C sugar
  • 2t vanilla

Lemon mascarpone cream:

  • 1 C heavy whipping cream
  • 1 C lemon curd
  • 8oz mascarpone
  • 2 T sugar

Instructions

  1. Mix all ingredients and make crepes in a sautée pan. ( curved edges, I used a 6 inch) Using about 1/8 C of batter per crepe. 
  2. Do NOT stack crepes while they’re still hot! 
  3. For the lemon mascarpone cream: Mix heavy whipping cream until thick, add lemon curd, mascarpone, and sugar. 
  4. Mix until soft peaks form. 
  5. Spread about a tablespoon of lemon cream on each crepe as you stack and remainder on top. 
  6. Top with fruit and keep refrigerated
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Aebleskivers with a key lime curd center

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Aebleskivers with a key lime curd center

  • Author: Kelly Cahoon
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Description

These babies are topped with vanilla bean syrup, and dusted with pomegranate seeds

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Ingredients

  • 2 C bisquick
  • ¾ C milk
  • ¼ C sprite
  • 2 eggs
  • ½ t vanilla
  • 1 t lime curd

Instructions

  1. Mix all ingredients together and fill aebleskiver pan 2/3 of the way full
  2. Fill with teaspoon lime curd. 
  3. Top with ½ t batter. 
  4. Let cook for 1-2 minutes on medium heat. 
  5. Turn and cook for an additional 30 seconds. 
  6. Top with pomegranate seeds and powdered sugar. Serve with vanilla bean syrup.
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Cherry Lemonade Poached Pear

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Cherry Lemonade Poached Pear

  • Author: Kelly Cahoon
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Description

Serve on french toast, pancakes or as dessert with whipped cream

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Ingredients

  • 2 parts (1C ) Mikes Hard Lemonade (cherry flavor) and I part sugar (1/2C). 
  • 1 firm pear, peeled, and sliced in half.
  • 1 lemon cut into slices (seeds removed) 

Instructions

  1. Bring Mikes Hard Lemonade and sugar to a simmer on medium low. 
  2. Poach pears and lemons in the lemonade about 30-40 minutes until the lemonade has the consistency of syrup 
  3. Turn pears every 5 minutes for even coloring. 
  4. Serve on french toast, pancakes or as dessert with whipped cream
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Balsamic and red wine reduction

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Balsamic and red wine reduction

  • Author: Kelly Cahoon
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Description

Serve with cheese, over meat, on pizza, veggies, or as a salad dressing.

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Ingredients

  • 2 C red wine
  • 1 C balsamic vinegar
  • ¾ C sugar

Instructions

  1. Combine ingredients and boil on medium-low heat about 1 hour or until reduced by ⅔. It should be the consistency of syrup. 
  2. Let cool and serve with cheese, over meat, on pizza, veggies, or as a salad dressing.
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Strawberry Avocado Toast

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Strawberry Avocado Toast

  • Author: Kelly Cahoon
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Description

Strawberry avocado toast drizzled with a red wine balsamic reduction

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Ingredients

  • 7 grain bread
  • ½ of avocado
  • 2–3 strawberries diced
  • Red wine balsamic reduction

Instructions

  1. Toast bread
  2. Top with avocado and diced strawberries
  3. Sprinkle a little fresh ground pepper
  4. Finish with a red wine balsamic reduction
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Blackberry-Peach Toast with whipped feta topped with honey, lime and mint

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Blackberry-Peach Toast with whipped feta topped with honey, lime and mint

  • Author: Kelly Cahoon
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Description

The best toast you’ll eat this summer. It’s a peach mojito on bread

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Ingredients

  • 7 grain bread, toasted
  • ¼ peach thinly sliced
  • 1t fresh lime juice
  • 2T whipped feta
  • 1–3 blackberries (cut lengthwise)
  • 1t fresh mint chopped
  • Honey

Instructions

  1. Toast slice of bread
  2. Slice peach into thin slices and toss in fresh lime juice.
  3. Spread feta on toast
  4. Layer peaches and then blackberries. 
  5. Sprinkle mint then drizzle with honey
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Whipped Feta

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Whipped Feta

  • Author: Kelly Cahoon
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Description

Perfect on toast, in stuffed peppers, as a base for a dip, pizza topping etc

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Ingredients

  • 2 oz cream cheese
  • ½ C crumbled feta
  • 1T extra virgin olive oil

Instructions

  1. Add all three ingredients together
  2. Whip to desired consistency
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Bacon Jam

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Bacon Jam

  • Author: Kelly Cahoon
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Description

Eat on literally EVERYTHING (burgers, pancakes, sautéed veggies etc)

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Ingredients

  • 2 packages of bacon
  • 1 medium onion rough chopped
  • 5 cloves minced garlic 
  • ½ C brown sugar
  • ½ C brewed coffee
  • ½ C whiskey
  • ¼ C maple syrup
  • 1T balsamic vinegar
  • 1T grainy mustard 

Instructions

  1. Chop bacon and sauté in a deep pan. 
  2. Drain and put bacon aside. 
  3. Using the same pan sauté onions and garlic for 4-5 minutes until translucent. 
  4. Add the bacon and all other ingredients to the pan. 
  5. Keep it on medium heat until reduced, and thickened. (About 30-40 min) 
  6. Finish by using an immersion blender until it’s the consistency of jam🙌🏻
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Parmesan and Cheddar Grilled Cheese Straws

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Parmesan and Cheddar Grilled Cheese Straws

  • Author: Kelly Cahoon
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Description

Toddler meal decadence. Great for soup dipping!

Ingredients

  • Bread
  • Butter
  • Shredded Cheddar Cheese
  • Shredded Parmesan Cheese
  • Meat (optional)

Instructions

  1. Use a rolling pin to flatten out 2 slices of bread (a more dense bread works better) 
  2. Use a little butter on the griddle and grill first side for about 2 minutes 
  3. Flip and put a thin layer of shredded cheddar and parmesan on each slice 
  4. When the cheese is melted smash ’em together (you could easily add meat) 
  5. Cut off the crust and into 8-10 straws
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Summer vegetable ratatouille

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Summer vegetable ratatouille

  • Author: Kelly Cahoon
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Description

Summer vegetable ratatouille

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Ingredients

  • 2 squash
  • 2 zucchini
  • ¼ C red sauce of choice
  • 1T Extra virgin olive oil
  • 1t Italian seasoning
  • 4 cloves garlic (minced)
  • Salt
  • Pepper

Instructions

  1. Pour red sauce into the bottom of your baking dish
  2. Toss the veggies with the oil, Italian seasoning, and minced garlic
  3. Layer the zucchini and squash into a circular pattern
  4. Cook at 400 degrees for 30 minutes then broil 2-3 minutes to brown.
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33oz tomahawk steak

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33oz tomahawk steak

  • Author: Kelly Cahoon
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Description

33oz tomahawk steak with fresh herb compound butter

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Ingredients

  • 33 oz tomahawk steak
  • Salt
  • Pepper
  • Extra virgin olive oil
  • Fresh herb compound butter

Instructions

  1. Take your 33oz tomahawk steak at room temp and prep it with S&P and oil. 
  2. Smoke for 1 hour
  3. Turn up the heat to 225 degrees for an additional 2 hours. 
  4. Sear in VERY hot cast iron pan and 2T olive oil for 5-7 minutes per side(depending on how well done you want it) 
  5. Let it rest for about 10 minutes. 
  6. Top with fresh herb compound butter.
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