I had some tasty sausages in the fridge, so I grabbed some veggies and made these sausage kabobs (kebabs). I loved the charred bits of the crisp-tender veggies and the spicy sausages. We enjoyed these tasty sausage and vegetable skewers, and thought they paired well with garlic rice and some corn on the cob.

Sausage and Veggie Skewers

Ingredients:

• 4 pork, chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• ½ red bell pepper, cut into bite-sized pieces
• ½ yellow bell pepper, cut into bite-sized pieces
• ½ red onion, cut into bite-sized pieces
• 1 tbsp olive oil, or more if needed
• Garlic powder, to taste
• Dried parsley, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Sausage and Veggie Skewers:

Soak the wooden skewers (if using) in water for 15 minutes, to prevent them from burning on the grill.

Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.

Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.

Heat the grill or grill pan over medium-high heat while you prepare the kabobs.

Print

Sausage and Veggie Skewers

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 - 7 Skewers

Author Pam - For the Love of Cooking

Equipment

• Wooden Skewers or Metal Skewers
• Grill or Grill Pan

Ingredients

• 4 pork chicken, or beef sausages of choice, cut into 4-5 bite-sized pieces
• 1 zucchini cut into bite-sized pieces
• ½ red bell pepper cut into bite-sized pieces
• ½ yellow bell pepper cut into bite-sized pieces
• ½ red onion cut into bite-sized pieces
• 1 tbsp olive oil or more if needed
• Garlic powder to taste
• Dried parsley to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Soak the wooden skewers (if using) in water for 15 minutes to prevent them from burning on the grill.
• Prepare the sausage and vegetables by cutting them into same-sized, bite-sized pieces so they will cook evenly. Place everything in a large bowl, and drizzle in the olive oil and season with sea salt, freshly cracked black pepper, garlic powder, and parsley to taste. Toss to coat everything evenly.
• Thread the vegetables and sausage pieces on the wooden (or metal) skewers, alternating sausages and vegetables.
• Heat the grill or grill pan over medium-high heat while you prepare the kabobs.
• Grill the skewers by placing them on the HOT grill or grill pan, turning occasionally, until the sausage and vegetables are cooked through, about 10-15 minutes.
• To serve, transfer the skewers to a platter or plate and serve immediately.

We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 mozzarella balls, divided by 8

Serving Options:

• Olive oil, drizzled
• Fresh parsley, finely chopped
• Balsamic glaze or aged vinegar

How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:

Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.

Wrap each nectarine slice with prosciutto around the middle of each fruit slice.

Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.

Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.

Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

Print

Prosciutto-Wrapped Nectarines with Mozzarella and Basil

Course Appetizer

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 slices

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife
• Wooden Skewers or Large Toothpicks

Ingredients

Ingredients:

• 1 large nectarine or peach
• 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
• 8 medium basil leaves
• 8 ciliegine mozzarella balls divided by 8

Serving Options:

• Olive oil drizzled
• Fresh parsley finely chopped
• Balsamic glaze or aged vinegar

Instructions

• Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
• Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
• Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
• Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
• Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.

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I’ve always wanted to make a key lime pie, so when I stumbled upon a whole bunch of key limes on sale at my grocery store, I scooped them up. I decided to make a recipe for mini key lime pies from Sally’s Baking Addiction that looked fun. The key limes take time to juice, but it’s worth the effort. The mini key lime pies were delicious, with a sweet, buttery crust and a perfect tart-and-sweet filling.

Mini Key Lime Pies

Crust:

• 1½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese, softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice (about 20 key limes)

Serving:

• Whipped cream
• Lime zest

How to Make Mini Key Lime Pies:

Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set pans aside.

Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.

Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.

Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.

Pre-bake the crusts for 5 minutes. Remove from the oven.

Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.

On medium-high speed, beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.

Pour the filling evenly into each crust.

Place in the oven and bake for 15–16 minutes, or until the centers of the pies only slightly jiggle.

Remove from oven and allow the pies to cool at room temperature in the pan set on a wire cooling rack.

Once cool, place the muffin trays in the refrigerator for at least 2 hours.

To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.

Store leftover pies in the refrigerator (covered) for up to 1 week.

Print

Mini Key Lime Pies

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Cooling/Refrigerating Time: 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 16 mini pies

Author Pam - For the Love of Cooking

Equipment

• 2 Muffin Tray plus 16 Cupcake Liners
• Food Processor
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1½ cups graham cracker crumbs about 12 full sheet graham crackers
• 6 tbsp unsalted butter melted
• ¼ cup granulated sugar

Filling:

• 4 oz full-fat brick cream cheese softened to room temperature
• 4 large egg yolks
• 1 (14-oz) can of full-fat sweetened condensed milk
• ½ cup key lime juice about 20 key limes

Serving:

• Whipped cream
• Lime zest

Instructions

• Preheat the oven to 350 degrees. Line 2 muffin trays, 1 with 12 cupcake liners and 4 in a second tray (since this recipe makes only around 16). Set trays aside.
• Prepare the crust by placing 12 whole graham cracker sheets in a food processor or blender to grind them into fine crumbs.
• Combine the fine crumbs, melted butter, and sugar in a small bowl until well combined. The mixture will be thick, coarse, and sandy.
• Press a heaping tablespoon of graham cracker mixture down into each liner, making sure the crust is tight and very compact.
• Pre-bake the crusts for 5 minutes. Remove from the oven.
• Prepare the filling by beating the cream cheese on high speed until smooth, about 1 minute.
• On medium-high speed in a stand mixer (or using a hand mixer), beat in the egg yolks, scraping down the sides as needed. On high speed, beat in the sweetened condensed milk and lime juice until combined.
• Pour the filling evenly into each crust.
• Place in the oven and bake for 15–16 minutes or until the centers of the pies only slightly jiggle.
• Remove from oven and allow the pies to cool at room temperature in the tray set on a wire cooling rack.
• Once cool, place the muffin trays in the refrigerator for at least 2 hours.
• To serve, once chilled, top the key lime pies with whipped cream and lime zest if desired. Enjoy.
• Store leftover pies in the refrigerator (covered) for up to 1 week.

We all love a fruit crisp, and since I had some peaches and raspberries that weren’t getting eaten, I made these mini peach raspberry crisps. The recipe is super easy to throw together, smells amazing while baking, and makes my family very happy.

Mini Peach Raspberry Crisps

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter, cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches, peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

How to Make Mini Peach Raspberry Crisps:

Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.

Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.

Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.

Divide the mixture evenly into the ramekins.

Sprinkle the almond topping evenly over each dish.

Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.

Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

Print

Mini Peach Raspberry Crisps

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 4 Small Baking Dishes or Ramekins
• Baking Sheet
• Wire Cooling Rack

Ingredients

Almond Topping:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp baking powder
• ½ tsp cinnamon
• ¼ tsp cardamon
• ¼ tsp salt
• 4 tbsp unsalted butter cold & diced
• ½ cup sliced almonds

Peach Raspberry Filling:

• 2½ cups fresh peaches peeled & sliced (about 5 large)
• ½ cup fresh raspberries
• ¼ cup white sugar
• 1½ tsp cornstarch
• 1 tsp vanilla
• ¼ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Coat 4 ramekins with butter or cooking spray. Line a baking sheet with parchment paper.
• Make the almond topping by combining the flour, brown sugar, baking powder, cinnamon, cardamom, salt, and diced cold butter in a small bowl; work the mixture with your fingers until crumbly and well combined. Add the sliced almonds and work them into the flour mixture; set aside until needed.
• Make the filling by combining the peaches, raspberries, sugar, cornstarch, vanilla, and cinnamon in a bowl, then mix until the fruit is evenly coated.
• Divide the mixture evenly into the ramekins.
• Sprinkle the almond topping evenly over each dish.
• Bake the mini crisps for 25-30 minutes or until the topping is golden brown and the fruit is tender.
• Allow them to cool on a wire cooling rack for 10 minutes before serving as is or with vanilla ice cream. Enjoy.

I had a recent craving for a childhood favorite–KFC, so I went in search of some copycat recipes to make a healthier version at home. I found this oven-fried chicken recipe (KFC copycat) on Kevin Is Cooking, which looked quick, easy, and tasty. We all loved how juicy & flavorful this crispy baked chicken turned out, and we thought it paired nicely with KFC coleslaw (copycat recipe) and some creamy mashed potatoes with homemade gravy.

Oven-Fried Chicken

Ingredients:

• 2 lbs. chicken thighs, bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter, melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

How to Make Oven-Fried Chicken:

Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.

Remove the chicken from the fridge 30 minutes before baking.

Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.

Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.

Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.

Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will “fry” instead of steam–they all must have space! Bake for 15 minutes.

Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.

To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

Print

Oven-Fried Chicken

Course Main

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Marinating Time: 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 - 5

Author Pam - For the Love of Cooking

Equipment

• Large Baking Sheet
• Meat Thermometer

Ingredients

Ingredients:

• 2 lbs. chicken thighs bone-in, skin-on
• ½ cup buttermilk
• ½ cup flour
• ½ cup panko crumbs
• 4 tbsp butter melted

Seasoning Blend:

• 1 tsp white pepper
• ½ tsp celery salt
• ½ tsp Italian seasoning
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried mustard
• ½ tsp paprika
• ½ tsp ground ginger
• ¼ tsp baking powder
• ⅛ tsp turmeric
• ⅛ tsp cayenne

Instructions

• Marinate the meat by placing the chicken thighs and buttermilk in a large zip-lock bag, sealing it, and squishing it to coat the chicken evenly. Place in the refrigerator to marinate for at least 30 minutes and up to several hours.
• Remove the chicken from the fridge 30 minutes before baking.
• Heat a baking sheet by placing it in the oven and preheating it to 425 degrees, using the convection setting if you have it.
• Make the coating by combining the flour, panko crumbs, white pepper, celery salt, Italian seasoning, salt, garlic powder, black pepper, dried mustard, paprika, ginger, baking powder, turmeric, and cayenne in a shallow bowl. Mix until well-combined.
• Dredge the chicken thighs by removing them, one at a time, from the buttermilk, shaking off excess liquid, and dabbing both sides with a few paper towels, then place them skin-side down into the prepared panko crumb mixture. Coat both sides of the chicken well, then place on a parchment-lined plate. Repeat with the remaining chicken pieces. Spray the top of the thighs with avocado or olive oil cooking spray.
• Bake the chicken thighs by removing the HOT baking sheet from the oven once preheated. Carefully pour the melted butter evenly over the HOT baking sheet. Place the chicken thighs skin-side down, separated from each other so they will "fry" instead of steam–they all must have space! Bake for 15 minutes.
• Carefully flip them over, then bake for another 15-17 minutes, or until cooked to an internal temperature of 165 degrees using a meat thermometer.
• To serve, remove from the oven, sprinkle with a bit of sea salt (if desired), and rest for 5 minutes before serving. Enjoy.

This fun & easy dessert bar recipe takes classic Rice Krispie treats to a whole new level! I made these brown butter Golden Grahams s’mores bars after my sister sent me an Instagram video of them being made. Browning the butter and lightly torching the marshmallows really make this easy s’more bars recipe extra special. These tasty s’mores bars were a big hit with my whole family, and I’ll definitely be making them again.

Brown Butter Golden Grahams S’mores Bars

Ingredients:

• ½ cup unsalted butter
• 12 oz of mini marshmallows, divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey’s milk chocolate bars, separated into pieces, to taste
• Flaky sea salt, to taste, optional

How to Make Brown Butter Golden Grahams S’mores Bars:

You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.

Line an 8×8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.

Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.

Remove 1½ cups of mini marshmallows from the bag and set aside until later.

Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch before, stirring constantly until melted and smooth, about 3-4 minutes.  

Once melted, add the vanilla extract and stir to mix well.

Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.

Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.

Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.

Place in the fridge to cook for 20 minutes.

Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired.

Lift parchment paper sides and transfer to a cutting board.

To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.

Serve and enjoy.

Store in an airtight container in the fridge for 1 week.

Print

Brown Butter Golden Grahams S’mores Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerating Time: 20 minutes minutes

Total Time 45 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Pan
• Large, Wide Pot
• Cooking Torch
• Sharp Knife

Ingredients

• ½ cup unsalted butter
• 12 oz of mini marshmallows divided
• 2 tsp vanilla extract
• 5 cups of Golden Grahams cereal
• 1-2 Hershey's milk chocolate bars separated into pieces, to taste
• Flaky sea salt to taste, optional

Instructions

• You need to move quickly when making this recipe, so prepare all ingredients before starting the cooking process.
• Line an 8x8-inch baking dish with a strip of parchment paper with sides overhanging. Coat with cooking spray.
• Brown the butter in a large, wide pot over medium heat. Stir the butter often once it has melted. It will start to foam at the top, turn brown, and start smelling nutty. This process takes about 3-5 minutes, and the turn happens quickly, so watch carefully.
• Remove 1½ cups of mini marshmallows from the bag and set aside until later.
• Add the remaining marshmallows to the brown butter. Lightly toast the marshmallows with a cooking torch, then stir constantly until melted and smooth, about 3-4 minutes.
• Once melted, add the vanilla extract and stir to mix well.
• Immediately add the Golden Grahams and 1 cup of the remaining marshmallows, and stir until well combined and evenly coated.
• Immediately spread the mixture in the prepared baking dish, pressing it into an even layer, using parchment paper to protect your hands, if desired.
• Press the separated chocolate pieces, and the remaining ½ cup of marshmallows on top.
• Place in the fridge to cook for 20 minutes.
• Lightly toast the marshmallows on top of the bars with the cooking torch. Top with a sprinkling of flaky sea salt, if desired. 
• Lift parchment paper sides and transfer to a cutting board.
• To cut, spray a portion of a paper towel with cooking spray, and grease a sharp knife before cutting treats into squares.
• Serve and enjoy.
• Store in an airtight container in the fridge for 1 week.

I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

Print

Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

My grocery store had a nice sale on fresh raspberries, so I made these lemon cheesecake bars with raspberries from A Farmgirl’s Dabbles. The recipe is easy to prepare, but you have to be patient and let them set in the fridge. These lemon raspberry cheesecake bars were perfectly tart & sweet, and put big smiles on my family’s faces.

Lemon Cheesecake Bars with Raspberries

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter, melted

Filling:

• 16 oz full-fat cream cheese, room temperature
• ½ cup white sugar
• 2 large eggs, room temperature
• ¼ cup full-fat sour cream, room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries, more for serving if desired

Lemon Cheesecake Bars with Raspberries:

Print

Lemon Cheesecake Bars with Raspberries

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 54 minutes minutes

Refrigerating Time: 3 hours hours

Total Time 4 hours hours 9 minutes minutes

Servings 9 - 16 depending on cut size

Author Pam - For the Love of Cooking

Equipment

• 8 x 8-inch Baking Dish
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tbsp white sugar
• ¼ tsp kosher salt
• ¼ cup unsalted butter melted

Filling:

• 16 oz full-fat cream cheese room temperature
• ½ cup white sugar
• 2 large eggs room temperature
• ¼ cup full-fat sour cream room temperature
• ¼ cup freshly squeezed lemon juice
• Lemon zest from 2 large lemons
• 1 cup fresh raspberries more for serving if desired

Instructions

• Preheat oven to 325 degrees. Line an 8x8-inch baking pan with parchment paper, with overlapping ends. Coat with cooking spray.
• Prepare the crust by combining the graham cracker crumbs, sugar, and salt. Drizzle in the melted butter and stir until well-combined. Press evenly into the prepared pan.
• Par-cook the crust by baking for 10 to 12 minutes, or until fragrant and golden. Set on a wire cooling rack to cool completely.
• Prepare the filling with a hand mixer (or stand mixer) by creaming the cream cheese and sugar on medium-high speed until smooth and creamy, about 1 - 2 minutes.
• Add the eggs, sour cream, lemon juice, and lemon zest, and beat on medium speed until combined.
• Spread the mixture evenly over the cooled crust, then tap the pan gently on the counter a couple of times to settle the filling.
• Scatter the top with raspberries, then gently press them into the cheesecake filling–enough to completely cover each raspberry with cheesecake filling.
• Place in the oven to bake for about 40-45 minutes, or until the cheesecake barely wobbles in the center, and the edges are lightly golden.
• Remove from the oven and cool completely on a wire cooling rack.
• Refrigerate to allow them to set for at least 3-24 hours.
• To serve, slice into individual bars, and carefully remove the cheesecake from the pan by pulling up on the overhanging parchment ends.
• Place the cheesecake on a cutting board and slice it into bars. Store in an airtight container in the refrigerator.

  Side Note: Use a warm (not hot), sharp, non-serrated knife, wiping the knife clean between each slice.

 I threw this easy pasta al pesto together for a healthy vegetarian meal, and it was so delicious that we were all disappointed I didn’t double the recipe. I made the pesto while the pasta cooked, then tossed it all together until it was nice and coated with the sauce. I threw in some baby cherry tomatoes because they are so sweet & delicious, I thought they would add a nice pop of sweet/tart to the dish. This easy pesto pasta recipe paired nicely with an Italian salad and some crusty bread loaded with roasted garlic.

Spaghetti al Pesto

• 8 oz spaghetti noodles, cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan, finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic, finely grated
• Sea salt and freshly cracked black pepper, to taste
• 1 cup fresh basil leaves, packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese, finely grated
• Baby basil leaves, optional

How to Make Spaghetti al Pesto:

Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.

Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.

Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.

Add the basil leaves and pulse a few times to chop.

With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.

Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don’t toss the pasta and pesto together in the cooking pot, as it will “cook” the pesto, making it less green & vibrant. 

Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.

Print

Spaghetti al Pesto

Course Main

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 - 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Food Processor

Ingredients

• 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
• ¼ cup toasted pine nuts
• ¼ cup + 1 tbsp parmesan finely grated
• Juice & zest of ½ large lemon
• 2 small cloves of garlic finely grated
• Sea salt and freshly cracked black pepper to taste
• 1 cup fresh basil leaves packed
• ¼ cup good olive oil

Serving:

• Parmesan cheese finely grated
• Baby basil leaves optional

Instructions

• Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
• Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
• Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
• Add the basil leaves and pulse a few times to chop.
• With the food processor running, drizzle in the olive oil and pulse until combined.  Taste and add sea salt or freshly cracked black pepper if needed.
• Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined.  Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
• Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.