Strawberry Crack Salad

It is strawberry season where I live, and we have a great farm in our area, so I am taking advantage of them. This salad is addicting (hence the name). Not only do you have a cream cheese and whipped topping fluff filled with strawberries, but there is a toffee crunch consisting of pretzels and pecans to sprinkle on top. It is summertime, and this easy summer dessert is going to be a hit with your family! Enjoy!

8-oz pkg. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla
8-oz. whipped topping
1C. pretzels, chopped
1/2 C. pecans, chopped
3/4 C. brown sugar
3/4 C. melted butter
2-3 C. strawberries, diced

Preheat oven to 400 degrees. Wash and dice strawberries, set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges. Bake for 7-9 minutes. Watch it carefully so that it doesn’t turn dark or burn. Pull from oven and allow to cool while you mix the cream cheese mixture. Whip cream cheese sugar, and vanilla together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch(make sure it is cooled).

Whole Wheat Banana Muffin

My plan was to make banana bread out of my bananas that were getting a little dark, but then I remembered I wanted to try these muffins. Now that I have tasted these incredible muffins, I’m thinking they are going to be taking the place of banana bread for me! The bananas and Greek yogurt help create a super moist muffin. The optional turbinado sugar adds a nice crunch to the top of each muffin. Enjoy!

2 C. white whole-wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3-4 large ripe bananas (1 3/4 C mashed)
3/4 C. packed brown sugar
1/4 C coconut oil, melted
1 large egg
1/2 C. plain Greek yogurt
2 tsp. vanilla extract
Turbinado sugar, optional

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Peel the bananas, and in a large bowl, mash with a fork. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined. Fill muffin liners 3/4 full. If using, sprinkle with turbinado sugar. Bake for about 23 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.

Crustless Taco Pie

Happy Cinco De Mayo! Have you heard of taco pie? This pie has ground beef spiced with taco seasoning, green onions, cheese and salsa. Quick and easy to prepare, it then bakes for around 45 minutes. Any of your favorite taco toppings will go great with this. Enjoy!

1-lb ground beef
1 packet taco seasoning (look for my recipe)
3 green onions, thinly sliced
1/4 cup salsa
1 cup of your favorite shredded cheese for tacos, divided
4 large eggs
2/3 cup heavy cream
1/2 tsp salt

Preheat oven to 350 degrees. Grease a 9 in. deep dish pie plate with butter or coconut oil. Heat a large skillet over medium high heat. Add the ground beef, breaking into small pieces with a spoon or spatula. Cook, stirring until browned. Drain beef, if needed, and stir in taco seasoning. Set aside.

In a medium mixing bowl, whisk together the eggs and heavy cream. Stir in the green onions, salsa, and 3/4 cup of the cheese, and the salt. Stir the prepared taco meat into the egg mixture. Pour this mixture into the prepared pie pan. Sprinkle remaining cheese on top.

Bake pie in a preheated oven for 35-45 minutes or until top is brown and pie is set. Allow to cool for 5 minutes before serving. Serve with your favorite taco toppings.

Taken from: Simply So Healthy

Banana and Pecan Pancakes

Buttermilk pancakes with pecans and bananas, how could this not be amazing, especially coming from Chef Tyler Florence. And just when you didn’t think maple syrup could get any better, you add butter and honey to it! If you don’t prefer slices of banana in the pancakes, you can mash them and add them to the batter before cooking. Enjoy!

2 C. buttermilk
3 eggs
1 tsp. vanilla extract
2 C. flour (I used Einkorn)
1 1/2 tsp. baking powder
1 tsp. baking soda
A pinch of salt
4 Tbsp. sugar
1/2 C. pecans, toasted and finely ground
1/2 stick of butter, melted
3 bananas, peeled and sliced in 1/4-inch circles

Maple butter
2 sticks of butter, softened
1/4 C. maple syrup
2 Tbsp. honey

Preheat oven to 200 degrees. In a large mixing bowl, whisk the buttermilk, eggs, and vanilla together to combine. In a separate bowl, mix the flour, baking powder, soda, salt and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and mix until the batter is smooth. Heat a griddle over medium low heat. Melt a little butter so that the pancakes don’t stick. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stacks of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar.

Maple butter
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it into a log using parchment paper and twist the ends of the paper. Chill in the refrigerator for 30 minutes.

Almond Cranberry Cake

The combination of almond and cranberry is a game changer for me. Not that orange and cranberry isn’t a delicious combo, but for me, the almond and cranberry take this cake to another level. The tartness of the cranberries with the velvetiness of the almond throughout the cake and icing, makes this cake hard to resist. Whether you decide to have a piece for breakfast to start your day, or with an afternoon coffee, you are going to love it! Enjoy!


1 1/2 C. flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
6 Tbsp. butter, softened
2/3 C. sugar
2 large eggs
1 tsp. vanilla extract
1 1/4 tsp. almond extract
2/3 C. sour cream, thick sour cream is best
2 Tbsp. milk
2 C. fresh cranberries

Almond topping:

3 Tbsp. butter, softened
1/3 C. sugar
3 Tbsp. flour
1/8 almond extract
1/2 C. sliced almonds


1/ C. powdered sugar
1 1/2 tsp. of milk
drop of almond extract


Preheat oven to 350 degrees. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside. Using either a hand or stand mixer, beat 6 tablespoons of butter and 2/3 cups of sugar for several minutes, until creamy and well combined. Add eggs, vanilla, and almond extract. Beat until combined, scraping the sides as needed. Add half the dry ingredients to the butter mixture. Beat until just combined. Add the sour cream and 2 tablespoons of milk, beating until combined. Beat in the remaining dry ingredients. Add the cranberries and gently fold into the batter. Grease a 9×9 square baking dish or a 8×11 rectangle baking dish. Pour the batter into the pan and smooth the top. Make the topping.


Combine the butter, sugar, flour, and almond extract. Use a fork to stir and mash the butter into the dry ingredients. Add the sliced almonds and mix until combined. Sprinkle the topping over the top of the cake batter. Bake for 30 to 40 minutes, until a toothpick inserted into the center of the cake come out clean. Place the cake pan on a metal rack to cool.


Combine all icing ingredients. Adjust the consistency as necessary by adding more powdered sugar or milk. Drizzle over the top of cake.

Pumpkin Granola

It is the holidays, so get ready to change up your granola for the season. If you haven’t tried making your own granola, I’m not sure what you are waiting for. It is so simple to make, and you can go into any flavor direction you want. In this granola you have pumpkin, apple sauce, and fall spices for your flavor, as well as dried cranberries and pumpkin seeds. Enjoy!

3 Cups old fashioned oats
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 C. maple syrup
1/2 C. pumpkin
1/4 C. applesauce
2 Tbsp. brown sugar
1 1/2 tsp. vanilla extract
1 C. dried cranberries
1/2 C. pumpkin seeds

Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper. Mix the dry ingredients in a large bowl (oats through salt). Mix the wet ingredients in a smaller bowl (syrup through vanilla). Stir the wet ingredients into the dry ingredients, then stir in the cranberries and pumpkin seeds.
Spread the mixture onto your prepared pan. Bake for 40 minutes or until golden, stirring after 20 minutes. The granola will get crispier after cooling. Let it cool and then store in an airtight container for up to 2 weeks.

Quinoa Salad

Have you tried quinoa yet? If you haven’t, you must try this quinoa salad, it is chock full of veggies, chickpeas, and a super simple dressing. The feta cheese is optional, but if you like feta, you know it is a must! Quinoa is bland by itself; kind of a blank canvas and you can take it in any flavor direction you want. Give it a try and enjoy!

1 C. uncooked quinoa, rinsed and drained
2 C. water
1 can (15 oz.) chickpeas, rinsed and drained, or
1 1/2 cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 C. chopped red onion
1 C. finely chopped flat-leaf parsley
1/4 C. olive oil
1/4 C. lemon juice
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper, to taste
Feta cheese, optional

Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley, set aside. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, salt and pepper. Whisk until blended, set aside.

Once the quinoa is mostly cool, add it to the serving bowl, drizzle the dressing on top. Toss to combine, taste test and add additional salt and pepper if needed. Toss in the amount of feta that makes you happy. Serve chilled, or at room temperature.

Taken from:

Oven Baked Chicken Thighs

Change up your boring chicken night this week with these moist and flavorful chicken thighs that are quick to prepare on any busy weeknight. Throw together the homemade spice mix, toss in the chicken to coat and bake, pretty simple. Leftovers are a great topping for your lunchtime salad the next day. As always, feel free to change up the spices to your family’s taste. Enjoy!

6-8 boneless skinless chicken thighs
1/4 C. brown sugar
2 Tbsp. smoked paprika
1 tsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
1/8 to 1/4 C. avocado oil

Preheat oven to 425 degrees. In a mixing bowl combine all the spices. Add chicken thighs and coat both sides. Using a baking sheet lined with foil or stoneware, add the chicken thighs, and pour the avocado oil over the meat. Bake for 20-30 minutes, flipping halfway, or until chicken is cooked through.

Recipe from: Munchkin Time

Peach Icebox Cake

Fresh peaches are in season now, and we have been taking advantage of the abundant supply at our local fruit stand. This desert highlights sweet juicy summer peaches and vanilla whipped cream. So, before summer is over, and you enjoy your last outback BBQ, make sure to serve this incredible summer desert to your guests! Enjoy!

3 C. heavy cream
3/4 C. granulated sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
8-oz mascarpone cheese
1 (5.3 oz) vanilla Greek yogurt
6 fresh peaches (about 2lb.)
1 (14.4-oz) pkg. graham crackers
(about 27 crackers)
Fresh mint sprig

Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form. Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture and set aside.
Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. You will have about 8 cups. Spread a thin layer of cream mixture in the bottom of a truffle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers, ending with cream mixture. Cover and chill 4 to 12 hours.
Top with any remaining broken cracker pieces, garnish with a couple peach slices and mint. Serve cold.

Chocolate Chunk Banana Oatmeal

Get ready for a breakfast oatmeal that actually tastes like desert! Bananas and chocolate are such a hit, and your kitchen is going to smell amazing. If you do not have coconut milk, you can substitute another milk. Enjoy!

2 C. old-fashioned rolled oats
1/4 C. raw honey, or pure maple syrup
1 tsp. baking powder
Pinch of sea salt
1 13.5 oz can of full fat coconut milk
1 large egg
2 tsp. vanilla extract
2 Tbsp. coconut oil, melted
2 bananas, sliced into 1/2-inch pieces
1/2 C. walnuts or pecans, chopped (optional)
1/4 C. chocolate chunks or chocolate chips

Preheat oven to 375 degrees. Grease an 8- or 9-inch baking round dish with coconut oil. In a large dish combine all ingredients, stirring gently. Pour the oatmeal mixture into the prepared baking dish and level with your spatula. Bake 40-50 minutes or until the top is golden brown.